A simple, toddler-friendly dish featuring soft, baked sushi rice paired with steamed vegetables. This recipe is perfect for babies starting solids or following Baby-Led Weaning (BLW), offering a gentle, flavorful texture that is easy for little hands to pick up.
Easy/Medium to prepare
10 min prep
adjustable below
per serving
None
Cook the Sushi Rice: Rinse thoroughly 1 cup of sushi rice under cold water until the water runs clear. Add it to a small pot with 1 1/2 cups (355ml) water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed. Let it cool slightly.
Steam the Veggies: Steam the peas and diced carrots for about 10 minutes, until tender and easy to mash with a fork.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Assemble the Rice: Transfer the cooked sushi rice into an oven-safe dish. Gently mix the peas and diced carrots into the rice, ensuring an even distribution.
Bake the Rice: Drizzle 1 tablespoon of olive oil over the rice mixture, then bake in the oven for 10-15 minutes until the rice is slightly golden and crispy on the top. Let it cool before serving.
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 3 servings per recipe
Amount per serving
Calories
54
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.