Salmon Sushi Bake
The viral sushi bake, lightened: Greek yogurt in place of most of the mayo brings it to 13 g of fat and 23 g of protein a serving, so it is rich without sitting heavy.
Reviewed by Bogdan Marcu, Licensed Nutritionist & Dietitian
- Protein
- 23 g
- Calories
- 325 kcal
- Serves
- 4 servings
- Category
- Dinner
Is 23 g enough? Calculate your daily protein target
Ingredients
- 300 g / 11 oz cooked salmon (2 baked fillets, or 2 x 150 g / 5 oz cans, drained)
- 150 g / 5 oz 0% Greek yogurt
- 2 tbsp (30 g / 1 oz) light mayonnaise
- 1 tbsp sriracha, plus a little to finish
- 1 tbsp low-salt soy sauce
- 1 tsp rice vinegar
- 300 g / 11 oz cooked sushi rice, still warm
- 1 tbsp black and white sesame seeds
- 1/2 cucumber, shaved into ribbons
- 2 spring onions, thinly sliced
- 4 nori sheets, cut into squares
Instructions
- Heat the oven to 200C (400F). If you are starting from raw salmon, bake the fillets on a lined tray for 12 to 15 minutes until they flake, then let them cool a little. Drained canned salmon works just as well and skips this step.
- Stir the rice vinegar through the warm rice and press it firmly into a small baking dish, about 20 x 15 cm. Pressing it down is what lets you lift out clean portions later instead of loose rice.
- Flake the salmon into a bowl and fold in the Greek yogurt, mayonnaise, sriracha and soy sauce. The yogurt stands in for most of the mayonnaise the viral version uses, which is where most of its fat comes from. That matters on a GLP-1, where rich, fatty meals are one of the most common triggers for nausea.
- Spread the salmon over the rice, scatter over the sesame seeds and bake for 12 to 15 minutes, until hot all the way through and just golden at the edges.
- Top with the cucumber ribbons, spring onion and a thin line of sriracha.
- Scoop a quarter of the dish onto squares of nori and eat it like a hand roll. It keeps for 2 days in the fridge and reheats better covered in the oven than in the microwave, which turns the rice gummy.
