SUSHI BAKE

 SUSHI BAKE

2 cups cooked short grain rice (sushi rice)

mirin

sesame oil

furikake 

kewpie mayo

1 cup imitation crab, chopped

3 green onions, sliced

3 oz cream cheese

Toppings: roasted seaweed (nori sheets), cucumber, sushi, ginger, avocado slices

Preheat oven to 350 F. In a 8x8 baking dish, add rice and drizle with mirin, sesame oil and furikake.  In a separate bowl add crab, green onions cream cheese and kewpie mayo.  Mix it all together and spread evenly over the seasoned  rice. Sprinkle more furikake, drizzle some sriracha and kewpie mayo and bake at 350F degrees for 20 minutes. Serve with roasted seaweed (nori sheets), cucumber, sushi, ginger, avocado slices.  

BANH MI-STYLE MEATBALL BOWLS

BANH MI-STYLE MEATBALL BOWLS

2 thumbs ginger

2 cloves garlic

2 mini cucumbers

1 bunch of cilantro

2 limes

1 cup jasmine rice

20 oz ground turkey/ground pork

1/2 cup panko breadcrumbs

12 ml Ponzu Sauce

8 oz shredded carrots

4 tablespoons mayonnaise

2 oz Sweet Thai Chili Sauce

8 tablespoons Sweet Soy Glaze

Aromatic meatballs are spooned over rice with a few classic banh mi sandwich toppings: crisp pickled veggies, spicy mayo, and fragrant cilantro.  This recipe serves 4.

1. Prep

Preheat the oven to 425 degrees.  

Wash and dry produce

Peel and mince or grate ginger.  Peel and mince garlic.  Trim and half cucumber lengthwise; thinly slice crosswise into half moons.  Finely chop the cilantro.  Zest one lime and quarter both limes.  

2. Cook Rice

Melt 2 tablespoons butter in a small pot over medium-high heat.  Add half the ginger and cook until fragrant, 30 seconds.  

Stir in rice, 1 1/2 cups water and a pinch of salt.  Bring to a boil and the cove and reduce heat to low.  Cook until rice is tender, 15-18 minutes.  

Keep covered off heat until ready to serve.

3. Form & Cook Meatballs

While rice cooks, in a large bowl combine turkey/pork, panko, ponzu, garlic, remaining ginger, 1 1/2 teaspoon salt and pepper.

Form mixture into 20-24 meatballs.  Place meatballs on a lightly oiled baking sheet. 

Roast on top rack until browned and cooked through, 14-16 minutes.

4. Make Salad & Mix Mayo

Meanwhile, in a medium bowl, combine cucumber, carrots, half the chilantro, and as much lime juice and lime zest as you like (save some lime juice for the mayo).   Season with salt and pepper

In a small bowl combine mayonnaise, a squeeze of lime juice and up to half of the chili sauce to taste (save the rest for the next step).  

5. Make Sauce & Toss

In a second large bowl, combine 5 tablespoons of sweet soy glaze, 1 teaspoon sugar and remaining chili sauce to taste.  

Once meatballs are done, carefully transfer to a bowl with sauce; toss until meatballs are thoroughly coated and sauce is just warmed through. 

6. Finish & Serve

Fluff rice with a fork and season with salt and pepper.

Divide rice between bowls and top with meatballs, pickled veggie salad and any remaining sauce.  Drizzle with chili lime mayo.  Garnish with remaining cilantro and serve with any remaining lime wedges on the side.