Big Batch Salmon Sushi Bake

Name: Big Batch Salmon Sushi Bake with Nori and Spicy Mayo Drizzle
Total time: 30 min
Yield: 2
Cuisine: Asiatique
Ingredients: 250 g Filets de saumon, avec la peau; ¾ tasse(s) Riz collant; 1 pièce(s) Avocat; 2 pièce(s) Algues marines; 9 g Graines de sésame; 2 pièce(s) Oignon vert; 2 cs Mayo épicée; 1 cs Vinaigre de riz assaisonné; 2 pièce(s) Gousses d'ail; 1 pièce(s) Jalapeno; 1 pièce(s) Mini concombres; 3 pièce(s) Fromage à la crème

with Nori and Spicy Mayo Drizzle

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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.

Allergènes:

Saumon

•Sésame

•Oeuf

•Moutarde

•Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson10 minutes

DifficultéFacile

Ingrédients

quantité par portion

250 g

Filets de saumon, avec la peau

(Contient: Saumon)

¾ tasse(s)

Riz collant

1 pièce(s)

Avocat

2 pièce(s)

Algues marines

(Contient: Sésame Peut contenir: Noix, Blé, Crustacés, Oeuf, Poisson, Lait, Arachides, Soya)

9 g

Graines de sésame

(Contient: Sésame Peut contenir: Soya, Sulfites, Noix, Oeuf, Gluten, Lait, Moutarde, Arachides)

2 pièce(s)

Oignon vert

2 cs

Mayo épicée

(Contient: Oeuf, Moutarde Peut contenir: Sésame, Soya, Sulfites, Blé, Crustacés, Poisson, Gluten, Lait)

1 cs

Vinaigre de riz assaisonné

(Peut contenir: Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Blé)

2 pièce(s)

Gousses d'ail

1 pièce(s)

Jalapeno

1 pièce(s)

Mini concombres

3 pièce(s)

Fromage à la crème

(Contient: Lait)

Informations nutritionnelles

Énergie (kcal)930 kcal

Graisses64 g

dont saturés19 g

Glucides74 g

dont sucres4 g

Fibres4 g

Protéines37 g

Cholestérol150 mg

Sel870 mg

Gras Trans0.5 g

Potassium950 mg

Calcium150 mg

Fer3 mg

Instructions

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.