Name: Baked Salmon Sushi Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Salmon fillet; 0.5 cup Cooked jasmine rice; 0.25 cup Plain Greek yogurt; 1 tsp Sriracha; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.5 cup Sliced cucumber; 2 sheets Nori seaweed; 1 tbsp Sliced green onion; 0.5 tsp Toasted sesame seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

474 calories

Protein: 34g; 29% of calories
Carbs: 38g; 32% of calories
Fat: 20g; 38% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a small baking dish with parchment paper for easy cleanup.
In a small mixing bowl, whisk together the Greek yogurt, Sriracha, and 0.5 tbsp of the coconut aminos until smooth and combined.
Season the salmon fillet with sea salt and black pepper, then place it in the prepared baking dish.
Spread the creamy yogurt mixture evenly over the top of the salmon fillet to create a thick coating.
Bake for 12-15 minutes until the salmon is cooked through and the topping is set and slightly golden.
While the salmon bakes, toss the warm cooked rice with the rice vinegar and the remaining 0.5 tbsp of coconut aminos.
Flake the baked salmon into large chunks and place them over the seasoned rice in a serving bowl.
Top the bowl with sliced cucumbers, crumbled nori sheets, green onions, and a sprinkle of toasted sesame seeds.

Nutrition

Ingredients

Instructions

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