The Best, Easy Salmon Sushi Bake

• 분량: 4 servings
• 활동 시간: 10 minutes
• 총 시간: 40 minutes

재료

14oz/400g salmon fillets

1/4 cup aioli (try my easy egg-free aioli)

1/4 cup cream cheese

2 tablespoons soy sauce

1 tablespoon sweet chilli jam (or use sweet chilli sauce)

2 scallions (spring onions), finely sliced

1/2 cup cilantro (coriander) leaves, roughly torn

2 nori (seaweed) sheets

1 1/2 cups short-grain (sushi) rice, rinsed

1 2/3 cups water

1 teaspoon salt

1 tablespoon rice vinegar

1/2 cucumber

1/2 teaspoon salt

1/2 cup cilantro (coriander) leaves

2 scallions (spring onions)

1 tablespoon sesame seeds

3 tablespoons aioli

1/2 tablespoon gochujang paste

2 tablespoons chilli jam (or use sweet chilli sauce)

방향

Make the rice

Heat your oven to 360F/180C fan. Add 1 1/2 cups rinsed short-grain rice, 1 2/3 cups of water and 1 teaspoon of salt into a small pot and set over medium heat. When you see foamy bubbles on top, pop the lid on (or use a plate or a wooden board), turn the heat right down to low and leave the pot undisturbed for 12 minutes. After 12 minutes, remove the pot from the heat and keep the lid on for another 10 minutes. Fluff up the grains with a fork, then mix through the rice vinegar.

Make the salmon mix.

Remove the skin from the salmon fillets, then chop them up into little bite-sized pieces. Pop them into a large mixing bowl with 1/4 cup cream cheese, 1/4 cup aioli, 2 tablespoons soy sauce, 1 tablespoon sweet chilli jam, 2 chopped scallions and 1/2 cup of cilantro leaves. Mix well to combine then set aside.

Prepare your baking dish

Line a small square or rectangular baking dish (I’m using a 9×9″ square dish) with baking paper. You don’t have to line it – it just makes getting it out a lot easier because you can literally lift it up and out with the baking paper.

Arrange the sushi bake

Transfer the rice to the base of the dish and press it firmly into the tin, making sure it gets into all four corners. Smooth the top of the rice with the back of your spoon to create an even, flat top. Place the nori seaweed sheets on top of the rice layer, so they cover it completely. Finish by spooning over the salmon mixture, smoothing it into an even, flat layer with the back of your spoon or a spatula. Pop into the oven and bake for 20 minutes.

Prepare the toppings.

Slice the cucumber in half lengthways, then scoop out the seeds with a teaspoon and discard them. Get them into a small bowl with 1/2 teaspoon of salt and give them a good mix. Mix the gochujang paste with the aioli. Finely slice 1 scallion, then slice the other one finely lengthways and place the long, thin slices in a glass of cold water (they’ll curl up this way).

Garnish and serve.

Remove the bake from the oven – the salmon will look paler in color and should feel firmer to the touch. Let it sit for a couple of minutes before topping. Drizzle over the gochujang aioli, then scatter over the chopped cucumber and finely sliced scallions. Finish with dollops of chili jam, cilantro leaves, curly scallions and sesame seeds.

영양 정보

• 1회 제공량: 350g
• 칼로리: 662
• 지방 전체: 32.1g
• 포화 지방: 7.1g
• 불포화 지방: 22.2g
• 트랜스 지방: 0g
• 콜레스테롤: 71.4mg
• 나트륨: 1014mg
• 탄수화물 전체: 63.7g
• 식이섬유: 0.7g
• 총 당류: 2g
• 단백질: 29.6g