Big Batch Salmon Sushi Bake

Name: Big Batch Salmon Sushi Bake with Nori and Spicy Mayo Drizzle
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 250 g Salmon Fillets, skin-on; ¾ cup Sticky Rice; 1 unit(s) Avocado; 2 unit(s) Seaweed; 9 g Sesame Seeds; 2 unit(s) Green Onion; 2 tbsp Spicy Mayo; 1 tbsp Seasoned Rice Vinegar; 2 unit(s) Garlic, cloves; 1 unit(s) Jalapeño; 1 unit(s) Mini Cucumber; 3 unit(s) Cream Cheese

with Nori and Spicy Mayo Drizzle

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Layers of seasoned rice, creamy cheese, and flaked salmon, baked to perfection and topped with spicy mayo, crispy shallots, and crumbled nori for that irresistible sushi-inspired bite.

Allergens:

Salmon

•Sesame

•Egg

•Mustard

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

¾ cup

Sticky Rice

1 unit(s)

Avocado

2 unit(s)

Seaweed

(Contains: Sesame May contain traces of: Tree nuts, Wheat, Crustaceans, Egg, Fish, Milk, Peanuts, Soy)

9 g

Sesame Seeds

(Contains: Sesame May contain traces of: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)

2 unit(s)

Green Onion

2 tbsp

Spicy Mayo

(Contains: Egg, Mustard May contain traces of: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)

1 tbsp

Seasoned Rice Vinegar

(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

2 unit(s)

Garlic, cloves

1 unit(s)

Jalapeño

1 unit(s)

Mini Cucumber

3 unit(s)

Cream Cheese

(Contains: Milk)

Nutrition Values

Calories930 kcal

Fat64 g

Saturated Fat19 g

Carbohydrate74 g

Sugar4 g

Dietary Fiber4 g

Protein37 g

Cholesterol150 mg

Sodium870 mg

Trans Fat0.5 g

Potassium950 mg

Calcium150 mg

Iron3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Before starting, preheat the broiler to high.
Wash and dry all produce.
To a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice. Stir to mix, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

Pat salmon dry with paper towels. Season with salt and pepper.
To a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until cooked through.**
When salmon is done, break salmon up into small pieces, removing and discarding skin.

Meanwhile, thinly slice green onions.
Peel, then mince or grate garlic.
Core, then thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
Using scissors cut two nori sheets into 1/8-inch thin strips. Set aside the remaining nori sheets.

When rice is finished add rice vinegar, half the green onions and half the sesame seeds.
In a large add combine flaked salmon, cream cheese and garlic. Season with salt and pepper then stir to combine.
In an 8x8-inch (9x13-inch) baking dish add rice and press down firmly with a spatula until an even layer forms. Spoon the salmon mixture over top and smooth into an even layer with a spatula.
Top with the jalapeno rounds. Sprinkle remaining sesame seeds over top.

Transfer baking dish to the middle of the oven. Broil for 5-8 min until top is golden brown.
Meanwhile, cut cumber int half lengthwise then into 1/4-inch matchsticks.
Core, peel then cut avocado into 1/2-inch pieces.

Allow the salmon bake to cool slightly, 2-3 min, then top with sliced nori and remaining green onions. Drizzle spicy mayo over top.
Divide sushi bake between plates. Serve cucumber, avocado and the remaining nori sheets on the side for building mini sushi rolls.