Spicy Salmon Sushi Bake with Crispy Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Salmon Sushi Bake with Crispy Rice

YOUR SOLIN GENERATED RECIPE

Spicy Salmon Sushi Bake with Crispy Rice

Enjoy a modern twist on sushi with tender, spicy baked salmon layered over a bed of crispy rice. The dish features a harmonious blend of heat from sriracha and the creaminess of Greek yogurt, all accented with a light, crunchy panko topping. This satisfying preparation offers a delightful contrast of textures and flavors, perfect for a filling meal any time of day.

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NUTRITION

550kcal
Protein
40.8g
Fat
22.7g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup Cooked Sushi Rice

2 tbsp Nonfat Greek Yogurt

1 tsp Sriracha Sauce

1 tbsp Panko Breadcrumbs

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the salmon fillet in a small baking dish. Using a fork, break up the salmon into chunks for even cooking.

  • 3

    In a separate bowl, mix together the nonfat Greek yogurt and sriracha sauce until smooth; adjust the spice level according to your taste.

  • 4

    Stir the cooked sushi rice into the salmon, then drizzle the spicy yogurt mixture evenly over the top.

  • 5

    Sprinkle the panko breadcrumbs across the surface to achieve a crunchy texture when baked.

  • 6

    Bake in the oven for 12-15 minutes until the sauce is bubbly and the panko is lightly golden.

  • 7

    Remove from the oven, let it cool slightly, and serve. Optionally, garnish with a sprinkle of green onions or sesame seeds for added flavor.

Spicy Salmon Sushi Bake with Crispy Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Salmon Sushi Bake with Crispy Rice

YOUR SOLIN GENERATED RECIPE

Spicy Salmon Sushi Bake with Crispy Rice

Enjoy a modern twist on sushi with tender, spicy baked salmon layered over a bed of crispy rice. The dish features a harmonious blend of heat from sriracha and the creaminess of Greek yogurt, all accented with a light, crunchy panko topping. This satisfying preparation offers a delightful contrast of textures and flavors, perfect for a filling meal any time of day.

NUTRITION

550kcal
Protein
40.8g
Fat
22.7g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup Cooked Sushi Rice

2 tbsp Nonfat Greek Yogurt

1 tsp Sriracha Sauce

1 tbsp Panko Breadcrumbs

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the salmon fillet in a small baking dish. Using a fork, break up the salmon into chunks for even cooking.

  • 3

    In a separate bowl, mix together the nonfat Greek yogurt and sriracha sauce until smooth; adjust the spice level according to your taste.

  • 4

    Stir the cooked sushi rice into the salmon, then drizzle the spicy yogurt mixture evenly over the top.

  • 5

    Sprinkle the panko breadcrumbs across the surface to achieve a crunchy texture when baked.

  • 6

    Bake in the oven for 12-15 minutes until the sauce is bubbly and the panko is lightly golden.

  • 7

    Remove from the oven, let it cool slightly, and serve. Optionally, garnish with a sprinkle of green onions or sesame seeds for added flavor.