Salmon Sushi Bake

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

salmon

🥗Healthier: canned salmon

💰Cheaper: tuna

Canned salmon is more affordable and still nutritious.

Preheat the oven to high broil.

Soak the basmati rice overnight in water and apple cider vinegar (optional).

In a small saucepan, add the soaked rice, half a cup of bone broth, a tablespoon of grass-fed butter, and a pinch of salt.

Bring the mixture to a boil, then reduce the heat to a simmer, cover, and let it cook for 15 minutes.

Place the salmon on a baking dish lined with unbleached parchment paper, and season with salt and pepper.

Broil the salmon for 8 to 10 minutes until flaky, using about 10 minutes per inch of fish as a guideline.

Chop two stalks of green onions, removing any wilty pieces.

Chop half a cucumber and half an avocado for toppings, and squeeze the juice from half a lime.

In a mixing bowl, combine half a cup of cream cheese, two tablespoons of avocado mayonnaise, one tablespoon of sriracha, three tablespoons of coconut aminos, one and a half tablespoons of sesame oil, one tablespoon of rice vinegar, the chopped green onions, and the lime juice.

Once the salmon is done, shred it into the bowl with the cream cheese mixture, skin on or off as preferred, and stir everything together.

Preheat the oven to 450°F.

In an 8x8 baking dish, add the cooked rice to the bottom, then spread the salmon mixture on top, and sprinkle with furaki seasoning.

Bake in the oven to meld the flavors together.

Plate the salmon and rice bake, topping with cucumber, avocado slices, additional sriracha, furaki, and crumbled seaweed snacks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens