Spicy Salmon Sushi Bake

Ingredients

• White rice

  Short-grain, raw

  1 cup or 200g

• Atlantic salmon

  Fish, wild, raw

  24 oz or 680g

• Sriracha Mayo

  Sarayo

  3 tbsp or 45g

• Wasabi Fumi Furikake Rice Seasoning

  Ajishima Foods - Walmart

  1 serving or 7g

• Sushi Seasoning

  Mizkan

  2 tbsp or 200g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Jalapeno peppers

  Raw

  ½ pepper or 7g

• Honey

  1 tbsp or 21g

• Soy sauce

  Regular sodium, Shoyu

  1 ½ tbsp or 24g

Directions

1. Preheat the oven to 375 F
2. Rinse the sushi rice then add it to a pot with the water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until all the water is absorbed
3. Remove from flame and season with the rice vinegar, salt and sugar and stir to combine. Set aside.
4. While the rice cooks, season the salmon with salt and pepper. Combine the coconut aminos, honey and garlic in a bowl and rub over the fish
5. Bake the salmon for 15-18 minutes, depending on thickness
6. After the salmon is cooked, flake it with a fork (without the skin) and add it to a bowl with the scallions, cream cheese and spicy mayo. Combine together until evenly mixed
7. Change the oven temperature to 400 F
8. Flatten the rice into a 9 x 9 baking dish, then sprinkle furikake seasoning over the top
9. Add the salmon mixture over that and flatten it to cover the rice
10. Top the salmon layer with more furikake, and then drizzle over some sweet sauce and spicy mayo
11. Bake the dish for 10 minutes, then set it under the broiler for 2-3 minutes
12. Once done, top with more furikake, sesame seeds, sauces, scallions and jalapenos
13. If you plan to prepare this dish in advance, I suggest layering the cooked rice and salmon, and then baking it before serving!
14. Leftovers can be refrigerated for 3-4 days and warmed in the oven or microwave.
15. Recipe by: Gal (source: https://somethingnutritiousblog.com/spicy-salmon-sushi-bake/#wpzoom-premium-recipe-card)