Sushi Bento Risotto Recipe

Name: Sushi Bento Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup edamame beans, cooked; 2 Tablespoons olive oil; 1 3/4 Arborio rice; 3/4 cups Sake or rice wine; 4 1/2 cups low-salt chicken or vegetable broth; 1/2 cup freshly grated Parmesan cheese; 1 1/2 cups sushi-grade salmon or smoked salmon, cut in strips; 1 teaspoon Wasabe powder (optional); 1 teaspoon ginger powder (optional); 1/4 cup salmon roe

Servings: persons

1
To cook edamame beans, boil until tender or microwave with a little water for about two minutes.
2
To make risotto, heat oil over medium flame and add rice. Coat rice until translucent, about 2 minutes. Keep stirring rice to avoid burning. Add Sake or rice wine and simmer until absorbed, about 2 minutes. Add 1 cup broth, stirring until absorbed, about 5 minutes. Repeat adding a cup of broth at a time, stirring until absorbed and then adding another cup for about 15 minutes. Stir in Parmesan cheese and edamame beans.
3
If you wish your dish to have a bit of a kick, stir in wasabe powder. For a less spicy option or to compliment heat of wasabe, add ginger powder.
4
Add remaining 1/2 cup of broth, let simmer and keep stirring. Mix in salmon. If risotto is dry, add more broth by the 1/4 cupfuls for 5 more minutes. Risotto should be creamy and thick. Salt and pepper to taste.
5
Transfer to plates and sprinkle with salmon roe for added color and texture. Serve with Sake or white wine.

1144

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup edamame beans, cooked, 2 Tablespoons olive oil, 1 3/4 Arborio rice, 3/4 cups Sake or rice wine, and more.

Yes, Sushi Bento Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sushi Bento Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions