Lightened-Up Salmon Sushi Bake

If you are anything like me, sushi is your guilty pleasure - and this recipe plays right into that. Yhink: sushi rice topped with flavorful Asian-inspired flavored Salmon, and finished with spicy mayo, avocado and all the toppings. This recipe is so beyond easy to prepare that it is bound to change up your weekly rotation of meals. This recipe has all the flavors of your favorite sushi roll, except without the price tag, and with the added convenience of making it on your own at home and controlling the ingredients.

Course dinner

Cuisine asian

Prep Time 5

Cook Time 25

Servings

Calories 380kcal

Author Steph

Equipment

baking dish (aprox 7x10)

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

Instructions

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.

Notes

WW Points:

7 Points per serving.

Click here to track this recipe in the WW app.

Nutrition