Name: Baked Salmon Sushi Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz wild-caught salmon fillet; 0.5 cup cooked white jasmine rice; 1 tsp rice vinegar; 2 tbsp plain nonfat Greek yogurt; 1 tbsp Neufchâtel cheese; 1 tsp sriracha; 1 tsp coconut aminos; 1 tsp furikake; 0.25 whole avocado; 0.25 cup cucumber; 2 sheets nori; 1 tbsp green onions

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Place the salmon fillet on the baking sheet and roast for 12 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, toss the warm cooked rice with rice vinegar in a small bowl, then press it firmly into an even layer at the bottom of a 6x6-inch oven-safe dish.
In a separate mixing bowl, flake the cooked salmon into small pieces and stir in the Greek yogurt, Neufchâtel cheese, sriracha, and coconut aminos until creamy.
Spread the salmon mixture evenly over the pressed rice and sprinkle with 0.5 tsp of the furikake seasoning.
Return the dish to the oven and bake for an additional 8 minutes until the top is slightly golden and heated through.
Remove from the oven and garnish with diced avocado, sliced cucumber, sliced green onions, and the remaining furikake.
Cut the nori sheets into small squares and serve alongside the casserole to be used as scoops for each bite.

Nutrition

Ingredients

Instructions

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