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30 Minute Sushi Bake
Plat

30 Minute Sushi Bake

30 minPour 4Nutri-Score C€€
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • salmon (skin removed)Poissons227 g
  • imitation crab (shredded and cut into smaller pieces)Poissons227 g
  • cream cheese (softened)Produits laitiers85 g
  • Japanese mayonnaiseÉpicerie60 ml
  • srirachaÉpicerie15 ml
  • cooked riceCéréales500 g
  • rice vinegarÉpicerie30 ml
  • seaweed sheets (shredded)Épicerie3 morceaux
  • garlic powderÉpices3 g
  • saltÉpices3 g
  • black pepper (ground)Épices2 g
  • oilÉpicerie15 ml
  • scallion (sliced)Fruits et légumes2 morceaux
  • sesame seedsFruits à coque et graines5 g

par portion

Nutrition

316kcal

Glucides
33 g
Protéines
16 g
Lipides
14 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Friteuse à air
  • Plat allant au four
  • Saladier
  • Four

pas à pas

Préparation

  1. Season and cook the salmon

    • Season the salmon with garlic powder, salt, black pepper and oil.
    • Air fry at 400 °F for 9 minutes; cook longer if the salmon is thicker.
    Étape 1
  2. Shred the salmon and crab

    • Remove the skin from the cooked salmon and shred it.
    • Add the shredded salmon to the shredded imitation crab.
    Étape 2
  3. Make the salmon mixture

    • Add the cream cheese, Japanese mayonnaise and sriracha.
    • Combine well and set aside.
    Étape 3
  4. Prepare the rice base

    • Combine the cooked rice with the rice vinegar and mix well.
    • Pour the rice into an oven-safe dish and flatten it into an even surface.
    Étape 4
  5. Layer the toppings

    • Top the rice with shredded seaweed or furikake.
    • Spread the salmon mixture evenly over the rice and seaweed.
    Étape 5
  6. Bake

    • Bake at 380 °F for 10 minutes.
    • Broil for 2 to 3 minutes if desired.
    Étape 6
  7. Garnish and serve

    • Drizzle sriracha over the bake.
    • Top with sliced scallion and sesame seeds.
    • Serve wrapped in seaweed, with cucumber and/or avocado if desired.
    Étape 7