Salmon Sushi Bake

Haley Hughes

CUISINE

Asian

PREP

20 minutes

COOK

40 minutes

SERVINGS

8 Servings

Ingredients:

1 salmon filet (~1 lb)
1 ½ cup of yoshida or teriyaki marinade of choice
3 tablespoons rice vinegar
3 tablespoons granulated sugar
1 tablespoon salt
3 cups cooked white rice or 90 second rice
½-1 cup avocado mayonnaise
2 Tbsp sriracha
¼ cup green onion, sliced
¼ cup furikake
3 Tbsp sesame seeds
1-2 packages of nori sheets (seaweed wrap)
2 large cucumber, thinly sliced
2 large carrot, thinly sliced

Directions:

Cut salmon (without the skin) into 1-inch cubes and place in large bowl to marinate.
Pour yoshida sauce over the top until all salmon coated and submerged. Put away in the refrigerator while prepping the rest of your ingredients.
To a small bowl add rice vinegar, sugar, and salt. Microwave for about 30 seconds. Stir to combine until sugar and salt has dissolved.
Add hot rice to a large bowl (either following cooking instructions on bag or microwave rice). Pour vinegar mixture over the rice. Using a spatula fold the rice until rice is well coated. Set aside to cool completely.
Pre heat oven to 425F.
Pour rice mixture into a 9x13 glass casserole dish and spread evenly. Sprinkle half of the furikake and all sesame seeds over the rice.
Then layer on the salmon mixture on top of rice.
Bake 30-40 minutes or until salmon fully cooked.
Mix together mayo and sriracha in small bowl place in small Ziploc bag and cut one corner (easier to squeeze out).
Drizzle sriracha mayo over salmon and rice and sprinkle on the remainder of the furikake.
Thinly slice cucumbers and carrots into desired sizes.
Serve salmon and rice with nori (seaweed wrap) and add thinly sliced cucumber and carrots to each bite. Using a spoon scoop salmon and rice mixture into seaweed wrapper, add veggies and ENJOY!

Tools:

The following items are items that I personally use and recommend to make this recipe.

Nori Sheets

Order supplements through my Fullscript store

Salmon Sushi Bake

Having a plethora of wild caught Alaskan salmon makes creating recipes like this salmon sushi bake a necessity! I have clients tell me all the time they don’t know how to cook salmon or are using the same recipe over and over again. Why?!

Salmon can be cooked in so many ways with a variety of different flavor profiles. This salmon sushi bake is a great one to start with if you love umami and sushi in general. It’s my version of making sushi at home with the bonus of having leftovers for lunch.

Salmon Sushi Bake Nutrition Info:

Salmon: Salmon is a rich source of protein and omega-3 fatty acids. Omega-3s are linked to reducing inflammation, decreasing the risk of heart disease and lower blood pressure. A 3.5 ounce serving of salmon contains about 24 grams of protein! Also, salmon is a great source of B vitamins essential for energy and overall health.

Seaweed: Seaweed or “nori” is sometimes referred to as the vegetable of the sea. Seaweed contains essential amino acids, antioxidants and is a concentrated source of iodine known to support thyroid help.

Cucumber: Cucumbers add that refreshing crunch to sushi! Even though cucumbers have a high water content and are low calories they still provide vitamins, minerals and fiber.

Carrots: Carrots are known for being a great source of vitamin A and K. I like them in sushi for the same reasons as cucumbers, carrots add crunch and flavor!

Rice: White rice is my personal preference but you could certainly use brown rice in this recipe if you are looking for additional fiber and macronutrients. I bump up the veggies when loading my nori for the extra health benefits and to make the meal more satiating.