Salmon Sushi Bake

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 30 minutes

Ingrédients

2 lbs salmon/Tuna steaks (raw, cubed)

2 c sushi rice (cooked)

¼ c coconut aminos

1 tbsp + 1 tsp sesame oil (divided)

1 tsp ginger

¼ c nonfat plain greek yogurt

1 tsp sriracha

1 tbsp rice vinegar

1 medium avocado (diced)

2 scallions (chopped)

sesame seeds

Instructions

Combine coconut aminos, 1 tablespoon of sesame oil, and the ginger in a bowl.

Cube salmon into small pieces, and add to the bowl of marinade. Toss to coat.

Place the slamon in the fridge to marinate. Marinate for 30 minutes or up to several hours.

Preheat the oven to 425℉. Spray the bottom of a baking dish with nonstick cooking spray.

Press suishi rice into the bottom of the dish in an even layer. Add the marinated salmon on top of the rice.

Place baking dish in the oven and bake for 15 minutes or until the salmon is cooked to your desired consistency. Finish by broiling the salmon for another 5-7 minutes to get a golden brown crust on top.

Combine the light mayo, sriracha, remaining sesame oil and rice vinegar in a bowl.

Drizzle sushi bake with spicy mayo and garnish with avocado slices, scallions and seasme seeds.

Nutrition

• Calories: 380 kcal
• Lipides Totaux: 19 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 15 g
• Acides Gras Trans: 0.01 g
• Cholestérol: 85 mg
• Sodium: 393 mg
• Glucides Totaux: 18 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 1 g
• Protéines: 32 g