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Salmon Sushi Bake
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Salmon Sushi Bake

50 Min.Für 6Nutri-Score C€€
von @arianamariaa11105 Importe3 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • salmon (2 pieces, skin removed)Fisch300 g
  • olive oil (for drizzling)Vorräte15 ml
  • garlic powderGewürze3 g
  • paprikaGewürze3 g
  • saltGewürze3 g
  • black pepper (ground)Gewürze2 g
  • cream cheese (1 block, softened)Milchprodukte250 g
  • mayonnaiseVorräte45 ml
  • srirachaVorräte30 ml
  • soy sauceVorräte22 ml
  • green onions (sliced)Obst & Gemüse3 Stücke
  • imitation crab (shredded)Fisch200 g
  • rice (cooked)Getreide450 g
  • rice vinegarVorräte15 ml
  • sesame oilVorräte10 ml
  • granulated sugarVorräte12 g
  • furikake seasoningGewürze10 g
  • eel sauce (for drizzling)Vorräte30 ml
  • seaweed (nori sheets, for serving)Andere10 g

pro Portion

Nährwerte

488kcal

Kohlenhydrate
67 g
Eiweiß
16 g
Fett
18 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Heißluftfritteuse
  • Auflaufform
  • Rührschüssel
  • Backofen

Schritt für Schritt

Zubereitung

  1. Season and cook the salmon

    • Drizzle the salmon with olive oil and season with garlic powder, paprika, salt and pepper.
    • Air fry at 400F for 12 minutes, then shred with a fork.
    Schritt 1

  2. Prepare the sushi rice

    • Mix the cooked rice with rice vinegar, sesame oil and granulated sugar.
    • Press the rice into an even layer in a baking dish.
    Schritt 2

  3. Make the creamy salmon mixture

    • Combine the cream cheese, mayo, sriracha and soy sauce.
    • Fold in the shredded salmon, imitation crab and green onions.
    Schritt 3

  4. Assemble the bake

    • Spread the salmon mixture over the rice.
    • Sprinkle with furikake seasoning.
    Schritt 4

  5. Bake

    • Bake in the oven at 400F for 15 minutes.
    • Broil on high for 2-3 minutes until golden.
    Schritt 5

  6. Finish and serve

    • Drizzle with eel sauce and spicy mayo.
    • Top with green onions and serve with seaweed.
    Schritt 6
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