Name: Salmon sushi bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/4 cup short-grain rice, rinsed; 1/3 cup water; 5 oz salmon fillet, skin removed; 1/3 cup nonfat Greek yogurt; 2 tsp light mayonnaise; 1 3/4 tsp sriracha; 1 tbsp rice vinegar; 1 tsp sugar; 1 tsp salt; 1 nori seaweed, shredded; 1 green onions, thinly sliced; 4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F. In a small saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, place the 1-inch-thick salmon fillet on a small parchment-lined baking sheet. Bake the salmon for 8 to 10 minutes until it is just opaque and flakes with a fork. Remove from the oven and flake into small pieces. Done when just opaque, 130°F.
In a small bowl, whisk together the rice vinegar, sugar, and half the salt. Gently fold this mixture and the shredded nori into the cooked rice.
In a mixing bowl, combine the flaked salmon, nonfat Greek yogurt, and half the sriracha. Spray a small baking dish with cooking spray. Spread the seasoned rice in an even layer at the bottom, then spread the salmon mixture over the top.
Bake the casserole for 10 minutes until heated through and the top is slightly set. While it bakes, stir the remaining sriracha into the light mayonnaise. Done when heated through, 165°F.
Drizzle the spicy mayo mixture over the hot bake and sprinkle with the sliced green onions.

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Instructions

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