Sushi Bake (Edit recipe)

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Make sure to SAVE this and leave me a comment when you make it. I guarantee this is a meal you’ll come back to over and over again because it’s so easy! You can customize the flavors with the sushi and I really don’t measure and it’s always tasted awesome, but I included measurements for you so you get an idea! Ok here we go!

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PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 3-4

Ingredients

3 cup Jasmine Rice, cooked (can use whatever rice you'd like)
1 Tbsp Rice Vinegar
12 oz Wild Caught Salmon Filet, cooked
6 oz Sea Salt Organic Seaweed Snacks
1 whole Carrots, chopped

Sauce

2 Tbsp Mayonnaise - Primal Kitchen
1 Tbsp Wheat-free Tamari, can sub soy sauce or coconut aminos
2 tsp Chili Garlic Sauce, See notes
1 tsp Sesame Oil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook your rice (1 cup dry gives me about 3 cups cooked) and add the rice vinegar once cooked and mix.
While the rice is cooking, cook your salmon and take off the skin. Once cooked, transfer to a bowl and break into pieces with a fork and make the sauce:
Once that’s mixed, spray a 13x8 casserole dish with avocado oil and start layering flat across the dish in this order: cooked rice, 1 package seaweed snacks, chopped carrot, sushi mixture.
Bake at 425 for 10-12 min. Top with avocado, more crumbled seaweed, and/or sesame seeds or everything but the bagel seasoning.

Notes

I use Mother In The Raw Gochujang sauce but you can also use sweet chili sauce, OR omit altogether.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1053
Fat:	18 g
Carbohydrates:	191 g
Protein:	38 g
Cholesterol:	59 g
Sodium:	462 mg
Fiber:	6 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated for total recipe.