Salmon Sushi Bites
Think of these Salmon Sushi Bake Bites as the easier, warmer cousin of your favorite sushi roll.
Servings: 24 bites
Calories: 94kcal
Ingredients
- 3/4 cup sushi rice
- 2 tablespoons seasoned vinegar for sushi
- 12 ounces salmon skinless
- ½ teaspoon paprika
- Salt and pepper to season
- 4 ounces cream cheese softened
- ⅓ cup mayo
- 3 teaspoons Sriracha
- 1/2 tablespoon soy sauce sauce
- 3 green onions chopped
- 2 tablespoons Furikake
- 1 avocado sliced
Instructions
- Preheat the oven to 350°F.
- Cook the sushi rice according to the package instructions. Cool slightly. Add the seasoned vinegar to the rice and gently stir it in (so the rice doesn’t become mushy).
- While the rice cooks, season the salmon and cook it in the oven for 6 minutes. It will not yet be fully cooked. Remove and let cool slightly.
- In a bowl, mix the Kewpie, Sriracha, and soy sauce. Reserve half. I put this in a squeeze bottle to decorate the top of the sushi.
- Combine the salmon, cream cheese, remaining half of the Kewpie sauce, and half the green onions. Fold it together so the salmon doesn’t get fully shredded.
- Pack the rice evenly into a 9x7 baking dish. Season with Furikake. Spread the salmon mixture evenly over the rice. Season with more Furikake.
- Bake for 15 minutes.
- Garnish with avocado, cucumber, the remaining green onions, and drizzle the remaining sauce over the top. Cut into squares and serve on a platter.
Nutrition
Calories: 94kcal | Carbohydrates: 6g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 76mg | Potassium: 128mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg