Salmon Sushi Bake Recipe
It's a deconstructed sushi roll meets casserole! Serve our salmon sushi bake recipe as is, or pair it with seaweed or vegetables as a quick dip.
Ingredients
- 3 cups white rice, rinsed and cooked
- 3 tablespoons rice wine vinegar
- 1 teaspoon salt
- 4 salmon fillets
- 3 tablespoons Kewpie Mayonnaise, plus more for topping
- 3 tablespoons Sriracha, plus more for topping
Instructions
- Cook the rice with vinegar and salt in a saucepan, according to the package, for about 15 minutes. Fluff it with a fork and set it aside.
- Set the oven to a low broil and line a rimmed baking sheet with parchment paper. Arrange the salmon fillets onto it and broil them uncovered for 15 minutes until the salmon reaches an internal temperature of 125°F (51°C).
- Press the reserved rice into the bottom of a prepared baking dish.
- Use a fork to shred the salmon and add it to a mixing bowl. Add three tablespoons of mayonnaise and three tablespoons of Sriracha to the bowl, and stir to combine. Then, top the rice with the salmon mixture.
- Drizzle with Kewpie Mayo and Sriracha and top it with furikake; preheat the oven to 450°F (232°C) and roast for 10 minutes, followed by a high broil for 2-3 minutes until bubbling.
- Top the casserole with scallions and avocado, and drizzle with eel sauce to serve.
Notes
Nutrition Disclosure:
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 169 kcal | Carbohydrates: 18 g | Protein: 6 g | Fat: 8 g | Sodium: 492 mg | Fiber: 1 g | Sugar: 2 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!