Description

This Salmon Sushi Bake with Spicy Edamame combines irresistible flavors from salmon, creamy cheese, and a hint of sriracha. It’s an easy yet delightful meal, perfect for a quick dinner or a cozy night in that everyone will rave about!

Ingredients

Scale

3/4 cup sushi rice
2 tablespoons seasoned vinegar for sushi
12 ounces salmon skinless
1/2 teaspoon paprika
salt and pepper to season
4 ounces cream cheese softened
1/3 cup kewpie mayo
3 teaspoons sriracha
1/2 tablespoon soy sauce
3 green onions chopped
2 tablespoons furikake
1 avocado sliced
2 sheets nori toasted and cut into squares
12 ounces frozen edamame in pods
1/2 tablespoon cooking oil
1 tablespoon fresh garlic grated
1 tablespoon fresh ginger grated
2 tablespoons soy sauce
1 tablespoon sambal oelek or sriracha
1/2 teaspoon toasted sesame oil
2 teaspoons honey
toasted sesame seeds for garnish

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Instructions

Preheat the oven to 350°F (175°C).
Cook the sushi rice according to the package instructions. Cool slightly, then stir in the seasoned vinegar gently to avoid mushiness.
Season the salmon with paprika, salt, and pepper. Bake in the oven for 6 minutes until it's partially cooked. Remove and let cool slightly.
In a bowl, combine the Kewpie mayo, sriracha, and soy sauce and reserve half for garnishing.
In a mixing bowl, combine the cooked salmon, cream cheese, the other half of the Kewpie sauce, and half of the green onions, mixing carefully.
Evenly spread the rice in a baking dish and season with Furikake. Top with the salmon mixture and sprinkle additional Furikake.
Bake for 15 minutes.
Garnish with avocado, remaining green onions, and drizzle the reserved sauce over the top. Cut into servings and accompany with toasted nori.

Notes

You can use fresh salmon or substitute with cooked salmon leftovers.
For a spicier kick, add more sriracha or sambal oelek to taste.
Make sure not to overcook the salmon in the initial step for the best texture.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 600mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 18g
Cholesterol: 80mg