Lightened-Up Salmon Sushi Bake

• servings: 6 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

2 lbs salmon (raw, cubed)

2 c sushi rice (cooked)

¼ c coconut aminos

1 tbsp + 1 tsp sesame oil (divided)

1 tsp ginger

¼ c light mayo

1 tsp sriracha

1 tbsp rice vinegar

1 medium avocado (diced)

2 scallions (chopped)

sesame seeds

Directions

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
• Total Fat: 19 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.01 g
• Cholesterol: 85 mg
• Sodium: 393 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 32 g