Seafood Baked Rice


Serves 2

30-40 mins

  1. 100g-150g  scallops (4-6 scallops), each sliced into quarters
  2. 2 imitation crab stick, sliced into small pieces
  3. 2 tbsp furikake
  4. 2 tbsp kewpie mayonnaise
  5. 2 tbsp cream cheese
  6. 1 tbsp sour cream
  7. 1 mentaiko pod
  8. 2 cups short grain rice (cooked)
  9. 1 umeboshi, pitted
  10. Dashi stock (optional)
  1. Cook rice as instructed, replacing half of the cooking liquid with dashi stock (if using).
  2. Once cooked, while rice is hot, fold in minced umeboshi.
  3. Make the cream topping: peel the mentaiko, combine with the other liquid ingredients.
  4. Spoon the rice into a baking dish. Layer on the furikake first, followed by the seafood, then the cream topping.
  5. Into the oven at 230C for 10 minutes in the second from top rack, until top gets brown with slight char and scallops are cooked through.
  6. Once done, serve and enjoy your seafood baked rice!

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