Sushi Bake Casserole
The viral scoopable sushi bake: seasoned sushi rice under a creamy salmon-mayo topping with fresh cucumber and nori. All the flavours of a sushi roll, with none of the rolling..
Kochzeit
40 min
Portionen
4
Zutaten
11
Nährwerte
pro Portion505 kcal
Kalorien
18 g
Eiweiß
25 g
Fett
52 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Küchenutensilien
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Zubereitung
- 1
Rinse and cook the sushi rice. While still warm, mix it with the rice vinegar and press it into a greased baking dish.
- 2
Steam or poach the salmon for 12 minutes, let it cool and flake it with a fork. Mix with cream cheese, mayonnaise and sriracha into a creamy topping.
- 3
Spread the salmon cream evenly over the rice and bake in an oven preheated to 200 degrees until golden on top.
- 4
Thinly slice the cucumber and cut the spring onions into rings. Scatter the bake with cucumber, spring onion, sesame seeds and nori cut into strips.
- 5
Drizzle with a little soy sauce and scoop it warm straight from the dish.
