Sushi Bake Recipe

This sushi bake is a great weeknight meal. I guarantee this is a meal you’ll come back to over and over again because it’s so easy!

You can customize the flavors with the sushi (I added some suggestions); I really don’t measure, and it always tastes awesome, but I included measurements for you so you get an idea! Ok here we go!

Sushi Bake

By, Leah Sucharski, Joyfuleatsnbeats | April 2024 Featured Chef

Serves: 4-6

USWM shopping list: Wild-Caught Alaskan King Salmon

To start:

• 3 cups cooked rice (brown, white, or jasmine)
• 1 TBS rice vinegar

Cook your rice (1 cup dry gives me about 3 cups cooked), add the rice vinegar once cooked, and mix.

While the rice cooks, cook your salmon and remove the skin. Once cooked, transfer to a bowl, break into pieces with a fork, and make the sauce:

• 12 oz cooked USWM Wild-Caught Alaskan King Salmon
• 2 TBS mayo
• 1 TBS tamari (or soy sauce or coconut aminos)
• 2 tsp chili garlic sauce (or sweet chili sauce)
• 1 tsp sesame oil

You will also need 1 package of seaweed snacks and one carrot.

Instructions:

Once your fish mixture is mixed, spray a 13×8 casserole dish with avocado oil and start layering: cooked rice, 1 package of seaweed snacks, 1 large carrot, chopped (about a cup), and then the sushi mixture. Bake at 425 for 10-12 min. Top with avocado, more crumbled seaweed, and/or sesame seeds or Everything but the Bagel seasoning.

This sushi had a unique twist that left us craving more. As Midwest farmers, we don’t often indulge in exceptional seafood. For sustainably sourced, flash-frozen, wild-caught seafood, choose our 100% wild-caught options. This category has everything to satisfy seafood cravings!

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