Need an easy way to satisfy your sushi craving during the week? This casserole-style bake is your answer! It’s like a deconstructed sushi roll with the same flavors from your favorite restaurant.
Serving Size: 1 square (230g)
Prep Time: 45 minutes
Total Time: 1 hour
Nutrition Facts: 439 calories / 53g carbs / 23g protein / 15g fat
- 2 cups (360g) dry sushi rice or short-grain white rice
- 16 oz salmon filet
- 2 tablespoons coconut aminos
- ⅓ cup rice vinegar
- 1 tablespoon of sugar
- 4 oz Philadelphia ⅓ Light cream cheese
- 2 sheets Nori
- Green onions
- Sesame seeds
- Preheat the oven to 400 degrees.
- In a bowl or fine mesh strainer, wash the sushi rice until the water is clear and drain completely.
- In a pot, add the rice and 1 ½ cups water and bring it to a boil over high heat. Then immediately turn to low and cover. Let simmer for 10 minutes. When it’s done, remove from heat and let sit for another 15 minutes.
- Meanwhile, put the salmon filet on a foiled baking sheet and season with salt, pepper, and 1 tablespoon of coconut aminos. Bake in the oven for 20 minutes.
- Mix together the rice vinegar, sugar, and 1 teaspoon of salt until the sugar and salt are dissolved. Pour into the rice and mix well, then set aside.
- When the salmon is done, flake it apart with a fork in a bowl.
- Mix in cream cheese and half of the green onions and set aside.
- Take the cooked rice and press it into a 9×9 baking pan. The flatter and more compact, the better!
- Shred your nori by hand or with scissors and sprinkle over the top of the rice.
- Next, layer the salmon mixture on top and spread evenly.
- Top with sriracha, coconut aminos, sesame seeds, the other half of the green onion and bake in the oven for 15 minutes.
- Let cool and serve!
- You can substitute salmon for another fish such as tuna, but macros may vary.
- You can substitute coconut aminos for soy sauce, but macros may vary.
- You can make this ahead of time by assembling the rice and salmon mixture into the baking dish and bake before you are ready to serve.
- Leftovers can be stored in the fridge for up to a week and reheated in the microwave.
- You can skip the nori and sesame seeds and use furikake seasoning if you have it on hand.