Salmon Sushi Bake
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House of Nash Eats · by Amy Nash

Salmon Sushi Bake

NUTRITION · PER SERVING55M COOK
CAL 18%·PRO 19%
CARBS 35G39% OF CAL
3G FIBER28G OTHER5G TOTAL SUGAR
FAT 20G50% OF CAL
5G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A deconstructed sushi bake layering seasoned rice, salmon, crab, avocado, and creamy mayo-based toppings, then baked until warm and melted. Sushi flavors without rolling.

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Nutrition & ingredients

Ingredients

serves 12
  • 2 cups uncooked sushi rice (rinsed with cold water)
  • 3 cups water
  • 3 Tablespoons rice vinegar
  • 1 Tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 Tablespoons furikake (divided)
  • 8 ounces salmon (skin and bones removed, cut into 1/2-inch pieces)
  • 8-10 ounces imitation crab meat (shredded)
  • 1/3 cup Kewpie mayo
  • 4 ounces cream cheese (softened)
  • 2 Tablespoons sriracha
  • 2 Tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/4 cup thinly sliced green onions
  • 1/2 cup Kewpie mayo
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon kosher salt
  • Thinly sliced avocado, chopped green onions, sliced English or Persian cucumber, unagi sauce, nori sheets, and toasted sesame seeds
PREP
20M
SODIUM
812MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.