Skip to content
30 Minute Sushi Bake
Danie główne

30 Minute Sushi Bake

30 minPorcje: 4Nutri-Score C€€
Dostosuj przepis

czego potrzebujesz

Składniki

4 osoby
  • salmon (skin removed)Ryby227 g
  • imitation crab (shredded and cut into smaller pieces)Ryby227 g
  • cream cheese (softened)Nabiał85 g
  • Japanese mayonnaiseSpiżarnia60 ml
  • srirachaSpiżarnia15 ml
  • cooked riceProdukty zbożowe500 g
  • rice vinegarSpiżarnia30 ml
  • seaweed sheets (shredded)Spiżarnia3 kawałki
  • garlic powderPrzyprawy3 g
  • saltPrzyprawy3 g
  • black pepper (ground)Przyprawy2 g
  • oilSpiżarnia15 ml
  • scallion (sliced)Warzywa i owoce2 kawałki
  • sesame seedsOrzechy i nasiona5 g

na porcję

Wartości odżywcze

316kcal

Węglowodany
33 g
Białko
16 g
Tłuszcz
14 g
Dostosuj przybory

czego użyjesz

Przybory

  • Frytkownica beztłuszczowa
  • Naczynie żaroodporne
  • Miska
  • Piekarnik

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2
  3. Make the salmon mixture

    • Add the cream cheese, Japanese mayonnaise and sriracha.
    • Combine well and set aside.
    Krok 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.
    Krok 4
  5. Layer the toppings

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

    • Bake at 380 °F for 10 minutes.
    • Broil for 2 to 3 minutes if desired.
    Krok 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.
    Krok 7