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Salmon Sushi Baked

5 from 1 vote
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Total Time: 30 minutes
Servings: 4

Ingredients

For the salmon bake:

For the cucumber pepper salad:

  • 2 cucumbers, peeled, halved, scoop seeds out with a spoon, and diced
  • 2 bell peppers (red, orange, or yellow bell peppers work)
  • 1 avocado, diced
  • 1/3 cup ginger dressing* (storebought or see notes for homemade dressing recipe)
  • 1 Tablespoon chilli onion crisp (You can find at Target or Trader Joe's)
  • 1 teaspoon everything bagel seasoning (optional)

For topping:

Instructions

To make the salmon:

  • Preheat oven to 450 degrees. (You will turn the oven to broil right before putting the sushi bake in!)
  • Cook rice according to package instructions.
  • Pour in the bottom of a 9-inch pie plate (or 8x8-inch baking pan). Pat the rice down with a spatula or wooden spoon to create a flat surface.
  • Place seaweed pieces on top of the rice to cover the rice completely.
  • In a medium bowl, combine the salmon cubes, yum yum sauce, and chili onion crisp.
  • Add the salmon to the top of the seaweed.
  • Turn oven to broil and broil for 10-12 minutes, or until salmon is no longer opaque in the middle.

To make the cucumber pepper salad:

  • In a medium bowl, combine all the ingredients.
  • When the salmon bake is done, remove from the oven. Let cool for a few minutes.
  • Top with the cucumber pepper salad, yum yum sauce, eel sauce (optional), and crispy onions (optional). Cut out pieces from the pan and serve!

Notes

Homemade ginger dressing:
  • 3 Tablespoons olive oil
  • 3 Tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon garlic powder

Nutrition

Serving: 1 serving | Calories: 653kcal | Carbohydrates: 85g | Protein: 35g | Fat: 19g