February has been one hell of a month in New York with all the snow and chilly weather so I escaped to Miami.

Last time I traveled I picked up February’s Food & Wine Magazine. I looked through it and found a recipe from one of my favorite Chef’s, Grant Achatz, owner of Chicago’s Alinea. I thought his Japanese pizza was so creative…little did I know that our Creative Cooking Crew’s challenge for February was rice. I took the idea and made it my own.


About 5 shiitake mushrooms—stemmed, caps thinly sliced
3 small carrots, yellow purple and orange, blanched
4 cauliflower florettes, thinly sliced and blanched
2 sunchokes, thinly sliced and blanched
3 tablespoons soy sauce
2 tablespoons canola oil
2 teaspoon toasted sesame oil
A few sprigs of thyme
3 cups cooked sushi rice
shelled edamame for garnish
1 cup Manchego cheese, shredded
1/2 cup kale sprouts
Kosher salt
Toasted white and black sesame seeds, for sprinkling
6 mint leaves, thinly sliced
1/4 cup cilantro leaves, roughly chopped

Preheat the oven to 375º. In a bowl, toss the mushrooms and soy sauce. Let stand for about 10 minutes.

In a 9-inch ovenproof nonstick skillet, heat the oils. Press the rice into the skillet, about 1/4 inch thick. Cook over moderately high heat until the bottom is golden, 10 minutes. Top with the shiitake, carrots, chokes sesame seeds and cheese.

Transfer the skillet to the oven and bake on the top shelf for about 10 minutes or  until golden. Slide the pizza onto a platter; top with the edamame, sprouts, mint and cilantro, thyme and serve.


When serving I used soy sauce and wasabi powder to sprinkle atop and some reduced cranberry balsamic vinegar.



This entry was posted in Appetizers, Rice/Risotto, Something Different, Vegetarian. Bookmark the permalink.


  1. pretty cool idea – I like it

  2. ladivacucina says:

    I like the idea, it’s the same concept as cooking rice noodles into a cake and topping it, which I love. Love me some crispy rice! Nice job, Ms. Torres!

  3. bellini says:

    Definitely very creative Norma. This is not something I could resist.

  4. Joan Nova says:

    I so love this idea and I think you chose perfect toppings and seasonings. I would eat the whole thing, especially the way it’s presented. I will definitely keep this in mind and can’t wait to try it. Way to go!!

  5. soniayrich says:

    This sounds tasty and looks even more amazing. Great colors Norma!

  6. flavorsofthesun says:

    Norma, I sincerely think you and Joan should go into business with a Creative Think Tank for recipe development. This one made me smile–so original and clever.

  7. What a fun and delicious idea! The topping looks fantastic, Norma.

  8. Clever and so interesting, Norma! Lovely flavours, I adore sushi rice! 🙂

  9. Nydia says:

    Norma…qué receta más original…!!!

  10. What a smashing idea. The best of sushi but at once hot and cold. Grant is a brilliant guy, isn’t he? It looks gorgeous too. This is a perfect girl’s night snack.

  11. Victoria says:

    This is so clever, Norma!! What a fun way of presenting rice in a new way. I love all those colorful veggies 🙂

  12. Ines says:

    I love eating Sushi, so Norma its on! U must make this dish upon your return to NY…
    Yummy presentation….
    Bless those hands!

  13. cheapethniceatz says:

    Very creative and fun. Alinea is a great place for inspiration. And cool that you used sunchokes, love those.

  14. i love this idea so much! so fun and clever!

  15. Love that you took your inspiration from Grant Achatz – this looks really delicious.

  16. Naomi says:

    This looks delicious, what a great idea!

  17. NADEGE says:

    Wonderful, delicious treat!

  18. Ines says:

    Wow, this is completely out of the Box…
    A Vegetarian Delight…

  19. Paz says:

    Oh wow! This sounds and looks amazing! 🙂

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