Kabocha Shiso Sushi Bake

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Japanese Recipes

Kabocha Shiso Sushi Bake is a delightful fusion dish combining the sweet and nutty flavors of kabocha squash with the aromatic and refreshing notes of shiso leaves. Originating from Japan, this dish captures the essence of traditional sushi but with a modern twist. The baked sushi is layered with creamy tofu, hearty kabocha, and a hint of citrusy shiso, creating a balanced and satisfying meal. Loved for its unique flavor profile and comforting nature, this dish is perfect for both sushi enthusiasts and those new to Japanese cuisine. It’s an easy-to-make recipe that brings the taste of Japan to your home kitchen, making it a favorite for family dinners and gatherings.

Ingredients

Serving Size:

Kabocha – 1 Piece
Tofu – 300 Grams
Shiso – 10 Piece
rice – 2 Cups
Soy Sauce – 3 Tbsp
Rice Vinegar – 2 Tbsp
Sesame Oil – 1 Tbsp
Sugar – 1 Tbsp
Salt – 1 Tsp
Nori – 4 Piece

Nutrition

Per Serving

350 Kcal

Calories

12 Grams

Total Fat

2 Grams

Saturated Fat

650 Mg

Sodium

50 Grams

Total Carbohydrate

4 Grams

Dietary Fiber

5 Grams

Sugars

10 Grams

Protein

Directions

Step 1

Preheat your oven to 180°C (350°F). Cook the rice according to package instructions and set aside.

Step 2

Cut the kabocha into small cubes and steam until tender, about 10 minutes. Set aside.

Step 3

In a bowl, combine soy sauce, rice vinegar, sesame oil, sugar, and salt. Stir until sugar dissolves.

Step 4

Cube the tofu and mix with the steamed kabocha and shiso leaves. Add the soy sauce mixture and gently mix.

Step 5

Spread the cooked rice evenly in a baking dish. Layer the tofu and kabocha mixture over the rice.

Step 6

Bake for 20 minutes. Remove and let cool slightly. Garnish with nori strips before serving.

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Kabocha Shiso Sushi Bake

Categories :

Ingredients

Nutrition