Salmon sushi bake
45 min · 41 g protein · 456 cals / serving
The viral sushi bake, made with more salmon: a layer of seasoned sushi rice pressed into a dish, topped with a thick layer of flaked salmon mixed with yogurt, a little cream cheese and sriracha, showered with furikake and baked until warm and bubbling. Scoop it onto squares of nori with cucumber and roll up with your fingers.
Ingredients
Rice
- 3/4 cup + 1 tbsp sushi rice, rinsed until the water runs clear
- 2 tbsp rice vinegar
- 1 tsp granulated sugar
- 1/4 tsp salt
Salmon topping
- 1 1/3 lb sockeye salmon, skinless fillets
- 1/2 cup nonfat Greek yogurt
- 3 tbsp light cream cheese, softened
- 4 tsp light mayonnaise
- 4 tsp sriracha hot sauce, plus more to serve
- 2 tsp reduced sodium soy sauce
- 1 tbsp furikake
To serve
- 20 snack sheets or 4 full sheets cut in squares nori
- 1 1/2 large cucumbers, in thin sticks
- 1/4 avocado, thinly sliced
- 1 green onion, sliced
Steps
- Cook the rice with 3/4 cup + 1 tbsp (200 ml) water: bring to the boil, cover, simmer on the lowest heat for 12 minutes and rest off the heat for 10. Stir the vinegar, sugar and salt together until dissolved and fold into the hot rice.
- Meanwhile heat the oven to 400°F. Bake the salmon on a lined tray for 10–12 minutes, until it flakes and reaches 145°F.
- Flake the salmon into a bowl and mix gently with the yogurt, cream cheese, mayonnaise, sriracha and soy sauce.
- Press the rice evenly into a 20 × 20 cm (8 × 8 inch) baking dish, spread the salmon mixture over it and scatter with furikake. Bake for 10 minutes, just until warm through (the cream cheese keeps the yogurt smooth), then grill (broil) for 1–2 minutes until the top is golden in spots.
- Drizzle with a little more sriracha and the green onion. Scoop onto squares of nori with a stick of cucumber and a slice of avocado, and eat with your hands.
Good to know
Do I need sushi rice?
Short-grain rice is what makes it sticky enough to scoop. Jasmine or long-grain will taste fine but falls apart on the nori.
Can I use canned salmon?
Yes: about 14 oz drained skinless, boneless canned salmon, which is three or four small cans, and skip step 2. It is a great cupboard version, at about the same score.
I like a thicker layer of rice.
Use 220 g (1 cup + 2 tbsp) dry rice cooked in 1 cup + 2 tbsp (270 ml) water for the deeper base most sushi bakes have, at about 58 instead of 61.
Alternatives
Per
- Calories
- 106
- Protein
- (37%)
- 10 g
- Fat
- (26%)
- 3 g
- Carbohydrates
- (37%)
- 10 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 161 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1824 kcal goes into the pot and 1579 g of ingredients comes out as about 1715 g of food: 106 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.