Nutrition balance score
Great
Glycemic Index
51
Low
Nutrition per serving
Calories1625.5 kcal (81%)
Total Fat44.5 g (64%)
Carbs179.7 g (69%)
Sugars10.2 g (11%)
Protein129.2 g (258%)
Sodium2807.2 mg (140%)
Fiber15 g (54%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 cupbrown sushi rice
short-grain
¼ teaspoonsalt
1 ½ tablespoonsseasoned rice vinegar
¼ cupavocado oil mayonnaise
1 ½ tablespoonslow-sodium tamari
1 tablespoonlemon juice
2 teaspoonssriracha
1 teaspoontoasted sesame oil
248gwild salmon fillet
skin removed, cut into 1/2-inch, 1.25 cm cubes
248gpeeled and deveined shrimp
wild, roughly chopped, 1/4-inch/.63-cm bits
2green onions
thinly sliced
4 x 5gnori sheets
toasted, snack, such as
1 tablespoonfurikake
Instructions
Step 1
Rinse the rice in a sieve with cool water and drain. Put the rice in a small saucepan, add 2 cups (473ml) of water and the salt. Bring to a boil over high heat. Reduce heat to low, cover, and cook until all the water is absorbed, 45 minutes.
Step 2
Preheat the oven to 450°F (232°C). Pour the cooked rice into an 8-inch (20-cm) square baking dish, sprinkle with the vinegar and stir to combine. Spread the rice evenly in the pan and press down gently, so the rice is lightly compacted. Set aside.
Step 3
In a large bowl, whisk together the mayonnaise, tamari, lemon juice, Sriracha and sesame oil. Add the salmon, shrimp and green onions and fold gently to combine. Spread over the rice in the baking pan.
Step 4
Bake the casserole until the fish and shrimp are cooked through, about 15 minutes. Remove from the oven and sprinkle with the furikake. Cut into 16 equal portions. Serve with nori squares, letting everyone make their own taco-style bites.
Step 5
Serves 4 | Serving Size 4 slices (3/4 cup/155g) fish/rice mixture + 4 nori pieces
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Notes
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