Salmon Sushi Bake
(Good Source of Protein)
Ingredients
- 1 cup (186g) short grain white rice, rinsed
- 12 ounces (340g) fresh salmon filet (about ½-1” thick)
- 7 tablespoons (35g) furikake, divided
- 1 English cucumber (301g), finely diced
- 3 green onions (45g), thinly sliced
- ½ cup (116g) cream cheese, room temperature
- 3 tablespoons (41g) mayonnaise
- 1 tablespoon (15ml) soy sauce
- ½ teaspoon (3g) wasabi (optional)
- 5 ounces (141g) imitation crab, chopped
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (12g) sugar
Optional garnishes for serving
- Nori strips
- Avocado slices
- Fresh jalapeno slices
- Fried or steamed eggs
- Lemon wedges
Special Equipment
- KitchenAid® Grain and Rice Cooker
- 8”x8” (20cm x 20cm) glass baking dish
Cook Time: 55 minutes
Servings: 6 servings
Nutrition - 1 Serving
Calories
290
fat
16g
carbs
21g
protein
16g
sugars
6g
dietary fiber
0g
cholesterol
50mg
sodium
760mg
Instructions
- Using the KitchenAid® Grain and Rice Cooker, select the Short Grain White Rice menu option and set cooking liquid to water. Choose "regular" to confirm the texture setting and allow rice to cook.
- While the rice is cooking, bake the salmon. Preheat the oven to 400ºF/204ºC. Dry salmon filet with paper towels, and set it skin side down on a sheet tray lined with parchment. Sprinkle 3 tablespoons (15g) of furikake over the top, then bake the salmon in the preheated oven for 12-14 minutes, or until the salmon flakes easily. Set aside to cool. Keep oven on to bake assembled dish.
- While the salmon is cooling, mix the diced cucumber with the green onions together in a bowl.
- In a separate bowl, combine the cream cheese, mayonnaise, soy sauce and wasabi (if using) and mix well. Scrape the salmon from the skin and add the salmon into the cream cheese mixture along with the chopped imitation crab. Gently stir to incorporate, breaking up salmon into chunks as you stir.
- When rice is cooked, remove the bowl from the cooker and mix in the rice vinegar, sugar and 2 tablespoons (10g) furikake. Use a large spoon to mash and stir the rice to fully incorporate.
- Press the rice into the bottom of your 8”x8” (20cm x 20cm) baking dish, being sure to use pressure and compress tightly. Then, spread the cucumber mixture over the rice and top the cucumber mixture with the salmon mixture. Swirl a bit of mayonnaise across the top and sprinkle with the last 2 tablespoons (10g) of furikake.
- Place the dish in the oven and bake for 15 minutes. Switch oven to broil and broil for 1-2 minutes or until top is bubbly and golden. Allow to slightly cool before serving. Sprinkle with sliced green onions and serve with toppings of choice.
Pro tips:
Try a fun twist on the recipe by swapping the imitation crab for sweet potato or the cucumber for mango.
KitchenAid® Grain and Rice Cooker
The KitchenAid® Grain and Rice Cooker features innovation that takes care of the measuring and monitoring for you, with 21 presets for grains, rice and beans. With an integrated scale and water tank that work together, the cooker automatically senses the amount of grains, rice or beans you've added and then it dispenses the right amount of water to match the ideal water-to-grain ratio for what you are cooking.
SHOP GRAIN AND RICE COOKER
