Imported from the web

Vegetarian Sushi Bake (With Chickpeas)

Name: Vegetarian Sushi Bake (With Chickpeas)
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 6 servings
Cuisine: East Asian
Ingredients: 2 cup uncooked sushi rice; 2.5 cup water; 0.25 cup rice vinegar (For seasoning the rice); 2 tbsp sugar (For seasoning the rice); 2 tsp salt (For seasoning the rice); 1 tbsp Furikake rice seasoning (For sprinkling over the rice); 2 15-oz cans chickpeas (Drained; approximately 425 g per can); 0.5 cup mayonnaise (Regular or vegan mayonnaise); 0.25 cup sriracha (Mixed into the chickpea filling); 0.5 cup red onion (Finely diced); 0.5 cup celery (Finely diced); 2 tsp capers (Finely chopped); 1 tbsp rice vinegar (For the chickpea mixture); 1 tbsp soy sauce (Use tamari for a gluten-free version); Kewpie mayonnaise (For drizzling; use an amount to taste); sriracha (For drizzling; use an amount to taste); snack-size nori (For serving); cucumber (Sliced, for serving); avocado (Sliced, for serving)

Recipe by Sarah Bond

Imported by Starr2 on SeeMeCook

A warm, layered sushi bake made with seasoned sushi rice and a spicy, chunky chickpea mixture inspired by tuna. Furikake, nori, cucumber, and avocado add savory, briny, crunchy, and fresh elements.

6 servings60 minEast Asian

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Ingredients

2 cup uncooked sushi rice
2.5 cup water
0.25 cup rice vinegar (For seasoning the rice)
2 tbsp sugar (For seasoning the rice)
2 tsp salt (For seasoning the rice)
1 tbsp Furikake rice seasoning (For sprinkling over the rice)
2 15-oz cans chickpeas (Drained; approximately 425 g per can)
0.5 cup mayonnaise (Regular or vegan mayonnaise)
0.25 cup sriracha (Mixed into the chickpea filling)
0.5 cup red onion (Finely diced)
0.5 cup celery (Finely diced)
2 tsp capers (Finely chopped)
1 tbsp rice vinegar (For the chickpea mixture)
1 tbsp soy sauce (Use tamari for a gluten-free version)
Kewpie mayonnaise (For drizzling; use an amount to taste)
sriracha (For drizzling; use an amount to taste)
snack-size nori (For serving)
cucumber (Sliced, for serving)
avocado (Sliced, for serving)

Steps

1
Preheat the oven to 350°F (176°C).
2
Cook the sushi rice with the water according to the package instructions.
3
While the rice cooks, warm the ¼ cup rice vinegar in the microwave.
4
Stir the sugar and salt into the warm vinegar until fully dissolved.
5
When the rice is cooked, gently fold the vinegar mixture into it. Set the seasoned rice aside.
6
Place the drained chickpeas in a large bowl. Roughly mash them with a potato masher or fork, leaving the mixture mostly broken down but with a few larger pieces for texture.
7
Add the mayonnaise, sriracha, diced red onion, diced celery, chopped capers, rice vinegar, and soy sauce to the mashed chickpeas. Stir until evenly combined.
8
Lightly grease a 9-by-13-inch casserole dish.
9
Spoon the cooked sushi rice into the dish and press it firmly into an even layer.
10
Sprinkle the Furikake evenly over the rice.
11
Spoon the spicy chickpea mixture over the rice and spread it into an even layer.
12
Drizzle Kewpie mayonnaise and sriracha over the top in a crisscross pattern, using amounts to taste. The source recommends using more mayonnaise than sriracha, or adding extra sriracha for more heat.
13
Bake for 20 to 25 minutes, until the chickpea mixture is hot and the top looks set and slightly dried.
14
Serve warm on its own or spoon it into snack-size nori with sliced cucumber and avocado.

Notes

For make-ahead rice, prepare the seasoned rice up to 1 day ahead and refrigerate it covered. Let it stand at room temperature for 15 minutes before assembling. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes or in the microwave in 60-second intervals. Do not freeze, as the rice and mayonnaise-based chickpea layer deteriorate after thawing. Use vegan mayonnaise to make the dish vegan; vegan Kewpie-style mayonnaise may also be used for the drizzle.