Description
This Lightened-Up Salmon Sushi Bake combines tender marinated salmon, fluffy sushi rice, creamy spicy mayo, avocado, scallions, and sesame seeds for an easy sushi-inspired dinner with big flavor.
Ingredients
Scale
- 2 lbs raw salmon, cut into small cubes
- 2 cups cooked sushi rice
- ¼ cup coconut aminos
- 1 tablespoon + 1 teaspoon sesame oil, divided
- 1 teaspoon ginger
- ¼ cup light mayonnaise
- 1 teaspoon sriracha
- 1 tablespoon rice vinegar
- 1 medium avocado, diced
- 2 scallions, chopped
- Sesame seeds, for garnish
- Nonstick cooking spray
Instructions
- In a medium bowl, combine the coconut aminos, 1 tablespoon sesame oil, and ginger.
- Add the cubed salmon and gently toss until evenly coated.
- Cover and refrigerate for at least 30 minutes or up to several hours.
- Preheat the oven to 425°F (220°C). Lightly coat a baking dish with nonstick cooking spray.
- Press the cooked sushi rice evenly into the bottom of the prepared baking dish.
- Arrange the marinated salmon evenly over the rice.
- Bake for about 15 minutes, or until the salmon is cooked through to your preferred doneness.
- Switch the oven to broil and broil for another 5–7 minutes, watching closely, until the salmon is lightly browned on top.
- Meanwhile, combine the light mayonnaise, sriracha, remaining 1 teaspoon sesame oil, and rice vinegar in a small bowl.
- Remove the sushi bake from the oven and drizzle with the spicy mayo.
- Top with diced avocado, chopped scallions, and sesame seeds. Serve warm.
Notes
- Cut the salmon into similar-sized cubes so it cooks evenly.
- Broilers work quickly, so watch the salmon closely during the final few minutes.
- Adjust the amount of sriracha depending on your preferred spice level.
- Add avocado only after baking for the best fresh and creamy texture.
- Serve with roasted seaweed sheets, sliced cucumber, or extra spicy mayo if desired.
- Leftovers can be refrigerated in an airtight container for up to 2–3 days.
- Nutrition values are estimates and will vary depending on the salmon, coconut aminos, mayonnaise, and other brands used.
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 85 mg