Salmon Sushi Bake (Ready in 25 Minutes)

• servings: 8 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 ½ cups sushi rice (cooked)

2 tablespoons furikake rice seasoning

2 pounds salmon (cooked)

¼ cup soy sauce (or coconut aminos)

1 tablespoon toasted sesame oil

¼ cup kewpie mayonnaise

1 ½ tablespoon sriracha (or more for spicier)

1 tablespoon rice vinegar

4 green onions (finely chopped , divided)

4 packs nori sheets

2 small Persian cucumber (cut into matchsticks)

1 large avocado (thinly sliced)

Directions

First cook the sushi rice. Measure out 1 ½ cups sushi rice, rinse and then cook for 15 minutes on low heat, let it sit for 5 minutes after, fluff and then set aside.

Cook the salmon while the rice cooks. Line a baking sheet with parchment paper and place the salmon filet on top. Transfer to the oven and broil it for 10-12 minutes, check after 10 minutes for doneness if your salmon is thicker add an additional 2 minutes. Or you can bake the salmon at 375 F for 15-17 minutes.

Once salmon is done, remove from the oven and use a fork to shred the salmon, avoid using the skin.

Add the shredded salmon into a bowl, then add the soy sauce, sesame oil, kewpie mayo, sriracha, rice vinegar, and half the green onions. Use a fork to mix the ingredients together until they're fully combined.

Preheat the oven to 400 F.

Use a 9×11 baking dish and press the rice into an even layer at the bottom of it. Sprinkle the furikake on top of the rice.

Then, add the salmon mixture on top, being sure to spread it out in an even layer.

Bake for 10 minutes.

Once it's done, remove it from the oven, sprinkle it with remaining green onions and serve immediately with nori pieces, a side of sliced avocado and cucumber. Enjoy!

Nutrition

• Calories: 359 kcal
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.01 g
• Cholesterol: 65 mg
• Sodium: 567 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 1 g
• Total Sugars: 0.3 g
• Protein: 26 g