Sushi Bake
A baked layered dish combining seasoned rice, raw or cooked fish, and vegetables in a casserole format. Baked until heated through, then topped with sesame seeds and nori for a warm, crispy-topped sushi experience.
Ingredients
Method
Cook jasmine rice according to package directions. While warm, transfer to a bowl and gently fold in rice vinegar, sugar, and salt until combined. Set aside to cool slightly.
Slice cucumber thinly and pat dry. Slice avocado. Julienne carrot and slice green onion. Arrange all vegetables on a cutting board.
Spread cooled sushi rice evenly as the base layer in a 9x13 inch baking dish.
Layer salmon slices over the rice, overlapping slightly. Arrange cucumber slices, avocado slices, and carrot julienne in rows over the fish.
Drizzle mayonnaise and soy sauce evenly across the top layer. Scatter sesame seeds and green onion over the entire dish.
Bake in a preheated 400°F oven for 18–20 minutes, until the top is lightly golden and the dish is heated through.
Remove from oven and drizzle with additional ponzu sauce if desired. Serve warm, scooping portions directly from the baking dish.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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