Plat
Salmon Sushi Bake
50 minPour 6Nutri-Score C€€
C
50 min
50 minSalmon Sushi Bake
ce qu’il vous faut
Ingrédients
salmon (2 pieces, skin removed)Poissons300 g
olive oil (for drizzling)Épicerie15 ml
garlic powderÉpices3 g
paprikaÉpices3 g
saltÉpices3 g
black pepper (ground)Épices2 g
cream cheese (1 block, softened)Produits laitiers250 g
mayonnaiseÉpicerie45 ml- srirachaÉpicerie30 ml
soy sauceÉpicerie22 ml
green onions (sliced)Fruits et légumes3 morceaux
imitation crab (shredded)Poissons200 g
rice (cooked)Céréales450 g- rice vinegarÉpicerie15 ml
- sesame oilÉpicerie10 ml
- granulated sugarÉpicerie12 g
furikake seasoningÉpices10 g- eel sauce (for drizzling)Épicerie30 ml
seaweed (nori sheets, for serving)Autres10 g
par portion
Nutrition
488kcal
- Glucides
- 67 g
- Protéines
- 16 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Friteuse à air
Plat allant au four
Saladier
Four
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Assemble the bake
- Spread the salmon mixture over the rice.
- Sprinkle with furikake seasoning.
- Étape 5
Bake
- Bake in the oven at 400F for 15 minutes.
- Broil on high for 2-3 minutes until golden.
- Étape 6
Finish and serve
- Drizzle with eel sauce and spicy mayo.
- Top with green onions and serve with seaweed.
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