Salmon Sushi Bake
Ingredients
The rice
-
1½
cups
Cooked sushi rice
-
2
cups
Water
-
2
tbsp
Rice vinegar
-
½
tsp
Sea salt
The salmon mixture
-
¼
cup
Cream cheese (softened)
-
¼
cup
Spicy mayo
-
2
tbsp
Coconut aminos (or low sodium soy sauce)
-
20
oz
Salmon (raw, cut into bite sized pieces)
-
2
tbsp
Green onions
The assembly
-
4
large
Nori sheets
-
1.2
medium
Avocado (diced)
-
1
mini
Cucumber (sliced)
-
2
tbsp
Green onions
-
2
tbsp
Spicy mayo
-
1
tbsp
Sesame seeds (optional)
Instructions
- Preheat the oven to 350°F (177°C) and line a baking dish with parchment paper.
- In a bowl, combine the cooked sushi rice, rice vinegar, and sea salt, then press into the baking dish.
- Layer the nori sheets on top of the rice.
- In another bowl, mix the cream cheese, spicy mayo, and coconut aminos until smooth, then fold in the salmon and green onions.
- Spread the salmon mixture over the nori sheets.
- Bake for 20-25 minutes until the salmon reaches an internal temperature of 135-140°F (57-60°C).
- Top with avocado, cucumber, green onions, a drizzle of spicy mayo, and sesame seeds if desired.
Nutrition Facts (estimated)
Servings
6
Calories
326
Total fat
20.7g
Total carbohydrates
12.6g
Total protein
20.8g
Sodium
mg
Cholesterol
mg
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