We folded raw, un-rinsed sushi rice into a blend of beef, pork, and veal. We added minced vegetables: carrots, onions, and celery. We stirred in roughly 2 quarts of homemade chicken broth. We folded the mixture into a meat batter and poured it into 2 bundt pans. We covered the pans and baked them for an hour and a half at 350°F. We removed the foil and baked them for 30 more minutes. We let them cool on the counter for about 30 minutes and then turned each bundt out onto a pizza pan. To brown the top of the bundt loaves, we used the broiler. We broiled the moist interior on low for another 15 minutes or so, until it was nicely browned and slightly crisp around the edges to enhance the roasted meat and rice flavor. The mixture cooked up into an incredible sliceable dish, perfect with nothing more than a green salad and some good company. We figured out how to perfectly cook sushi rice in a medium of meat, vegetables, and broth. There’s no recipe this time; it was an impromptu creation. Now we can build and explore variations using the ideas of other dishes: fried rice, paella, risotto, and dirty rice.
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