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Sushi-style rice bowls recipe

Sushi-style rice bowls recipe

2 ratings

Seafood sticks are a great way to introduce children to fish flavours as they’re mild in taste with no risk of small bones. This recipe makes extra rice so that you can have fried rice for lunch the next day. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 535 calories / serving

Ingredients

  • 500g basmati rice, rinsed
  • ½ cucumber, thinly sliced
  • 2 tbsp white wine vinegar
  • 350g seafood sticks, unwrapped
  • 3 tbsp light mayonnaise
  • 200g frozen soya beans
  • 120g frozen sweetcorn
  • 1 medium carrot, grated
  • 2 spring onions, thinly sliced​
  • reduced-salt soy sauce, to serve
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

    2255kj
    535kcal
    27%
  • Fat

    11g 15%
  • Saturates

    1g 6%
  • Sugars

    10g 11%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 83.5g Protein 23.4g Fibre 6.2g

Method

  1. Put the rice into a medium lidded saucepan and pour over 800ml boiling water from the kettle. Bring to the boil, stir, cover with the lid and cook over low heat, swirling the pan occasionally, for 12 mins. Leave the lid on, take off of the heat and set aside for 5 mins to finish steaming. Set aside about one-third of the rice for tomorrow’s lunch.
  2. Put the sliced cucumber into a small bowl with a pinch of salt and the white wine vinegar. Leave to pickle, stirring occasionally for 10 mins. Drain before using.
  3. Lay the seafood sticks down on a plate or chopping board and, using 1 fork to hold and 1 fork to pull through, shred into strips. Mix together with the mayonnaise and season.
  4. Blanch the soya beans in a small saucepan of boiling water for a couple of mins until heated through then scoop out. Repeat with the frozen sweetcorn. Alternatively, cook in the microwave according to pack instructions.
  5. To assemble, put a big scoop of rice into the bottom of each bowl. Working clockwise, put mounds of the grated carrot, cooked soya beans, pickled cucumber, cooked sweetcorn and shredded seafood stick into each bowl. Scatter with sliced spring onions before serving.

Tip: Refrigerate the extra rice to use in tomorrow’s lunch.

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