A Sensory DelightPublished on November 28, 2023

Photo by: Jordann Brown

Savoury Rice Bundles

  • 4 cups cooked sticky or sushi rice
  • ¼ cup Dijon mustard
  • 8 thin slices prosciutto, sliced in half, lengthwise
  • 100 g Brie cheese, sliced
  • 3 tbsp chopped fresh cranberries or 
pomegranate seeds
  • 16  arugula leaves
  • Freshly cracked black pepper, to taste


  1. Line loaf pan (8 ½ x 4 ½ x 2 ½ inches) with plastic wrap, press cooked rice firmly and evenly using another piece of plastic wrap to keep from sticking to your hands. (Rice should be about 
1 inch / 2.5 cm thick.)
  2. Remove from pan and cut into 
16 bite-sized squares.
  3. Spread Dijon mustard on top of each rice square.
  4. Wrap each rice square with a prosciutto slice, leaving 2 sides exposed, set aside.
  5. When ready to serve, heat olive oil in a frying 
pan over medium-high heat: cook prosciutto-wrapped rice squares on all sides until lightly browned and crispy.
  6. Remove from heat and top with a piece of Brie cheese, cracked pepper, ½ tsp cranberries, and top with arugula leaf.
  7. Serve immediately.

Note — Add the Brie cheese to the prosciutto-wrapped rice square right out of the pan to let Brie melt slightly. If serving later, reheat the squares in the oven at 350F for 5 minutes and add the cheese and garnishes while warm.

Korey’s tip: use a wet knife to cut the rice into squares to prevent sticking.

Korey Kealey

Looking for more food articles?


Other News

Looking for more?

Sign up for our Newsletter