Lightened-Up Salmon Sushi Bake for a Healthy Dinner Delight

Lightened-Up Salmon Sushi Bake combines traditional sushi flavors with a baked casserole, offering a healthy, quick-prep dinner option.

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Prep Time 30

Cook Time 20

Marination Time 30

Total Time 1 20

Servings: 4 servings

Course: Dinner

Cuisine: Japanese

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sushi Base

2 lbs Raw Salmon Substitution: Try using tuna or cooked shrimp to mix things up!
2 cups Sushi Rice Substitution: In a pinch, opt for regular rice if sushi rice is unavailable.
0.25 cups Coconut Aminos Substitution: Use soy sauce if not following a gluten-free diet.
1 tbsp Sesame Oil Note: Avoid heating too much to retain its robust flavor.

For the Spicy Mayo

0.25 cups Light Mayo Substitution: Greek yogurt can brighten up the flavor with its tanginess.
1 tsp Sriracha Substitution: Use your favorite hot sauce for personalized spice levels.
1 tbsp Rice Vinegar Substitution: Apple cider vinegar can be used but may slightly alter the taste.

For the Garnish

1 medium Avocado Substitution: Omit if needed, or use silken tofu for a similar creaminess.
2 Chopped Scallions Substitution: Chives work wonderfully if you have them on hand.
Sesame Seeds Optional, but they elevate both presentation and taste.

Equipment

Mixing bowl
Baking Dish
Whisk
nonstick cooking spray

Method

Step-by-Step Instructions

In a mixing bowl, combine ¼ cup of coconut aminos, 1 tablespoon of sesame oil, and 1 teaspoon of freshly grated ginger. Whisk until well blended. Set aside.
Cut the 2 pounds of raw salmon into bite-sized cubes and toss in the marinade. Cover and refrigerate for at least 30 minutes.
Preheat the oven to 425°F (220°C) and spray a baking dish with nonstick cooking spray.
Press the cooked sushi rice into the bottom of the prepared baking dish evenly.
Spread the marinated salmon cubes over the sushi rice evenly.
Bake for 15 minutes or until the salmon is opaque, then switch to broiler setting for an additional 5-7 minutes for a golden top.
Whisk together ¼ cup light mayo, 1 teaspoon of sriracha, 1 teaspoon of sesame oil, and 1 tablespoon rice vinegar until smooth.
Drizzle the spicy mayo over the baked dish and top with diced avocado, chopped scallions, and sesame seeds before serving warm.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 400mgPotassium: 800mgFiber: 3gSugar: 1gVitamin A: 15IUVitamin C: 10mgCalcium: 5mgIron: 10mg

Notes

Marinate the salmon for at least 30 minutes for best flavor. Use day-old sushi rice for better texture if possible.

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