Spicy Salmon Bake

This was SO LEGIT. It literally tasted like spicy salmon rolls. SOOO GOOOD. Definitely up there as one of our favorite meals now.

Ingredients:

• 4 cups short-grain sushi rice, cooked

• 1 1/2 lb fresh salmon filet, cooked

• Salt

• Black pepper

• Garlic powder

• 1/2 cup low-fat cream cheese

• 1/4-1/2 cup Japanese mayo (or spicy mayo or sriracha mayo)

• 2 tbsp sriracha (can also omit if you don’t like spicy)

• Eel sauce (AKA sushi sauce, for drizzling & serving)

• ¼ cup furikake seasoning

• 2 green onions, sliced

• Roasted seaweed snacks

• To serve with, optional:

  • Cucumbers, sliced

  • Avocado, sliced

  • Spicy mayo

Instructions:

1. Preheat oven to 425°F. Season the salmon lightly with salt, pepper, and garlic powder.

2. Bake salmon for 20 minutes.

3. Cook the rice using your method of choice. I used my Ninja Foodi on the pressure cooker setting. For pressure cookers, it has a 1:1 rice-to-water ratio. Cook on high for 3 minutes. Allow a 10-minute natural release. It comes out perfect every time.

4. Once the salmon is done, preheat the oven to 450°F.

5. Mix the cooked salmon, spicy/sriracha mayo, low-fat cream cheese, and sriracha in a bowl.

   Note: I gave you a range for the sriracha mayo because it is personal preference. Once it bakes, it does sink in more, but if you want to cut calories down anywhere, this would be a good place. When I doubled the recipe, I did not think the sauce or cream cheese needed to be doubled.

6. In a 9×13 casserole dish, layer rice, furikake, and the salmon mixture. Then drizzle on the eel sauce. Top with more furikake.

7. Bake for 10 minutes, then broil for 3 minutes until the top is toasty.

8. Sprinkle green onions, drizzle on more eel sauce, and serve with roasted seaweed. The seaweed snacks are a must to bring all the flavors together.

9. Optional to also serve with cucumbers and avocado. Make little “sushi rolls” with the roasted seaweed.

10. Enjoy!