Nutrition balance score
Unbalanced
Glycemic Index
82
High
Glycemic Load
33
High
Nutrition per serving
Calories430.3 kcal (22%)
Total Fat22 g (31%)
Carbs39.7 g (15%)
Sugars0.3 g (0%)
Protein14.6 g (29%)
Sodium393.4 mg (20%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Add sushi rice to water and let stand for 30 minutes; then cook it.
Step 2
If your salmon is canned, drain the juice.
salmon1 ⅔ cupsStep 3
If your salmon has spine fragments, remove them.
Step 4
Add the salmon to a pan, break it into small pieces with a wooden spoon.
Frying Pan
Wooden Spoonsalmon1 ⅔ cupsStep 5
Cook the salmon on medium low heat until it is mostly dry.
CooktopHeatsalmon1 ⅔ cupsStep 6
Use scissors to cut seaweed into confetti-like strips
Step 7
You should have roughly 2 cups of seaweed strips. (we had too much)
Step 8
Once the rice is cooked, let it sit with the lid closed for 5 minutes, then stir with a wooden spoon and let it cool for another 5 minutes.
Wooden SpoonStep 9
Add the rice to a deep cassarole dish, and then add butter (let it melt into the rice); then press the rice down firmly and evenly.
Casserole Dish
sushi rice3 cups
butter2 TbspStep 10
Add the salmon in an even layer.
salmon1 ⅔ cupsStep 11
Add Sriracha, kewpie, salt, garlic powder, and sesame seed oil together and mix thoroughly to make the mentai sauce.
Kewpie¾ cup
sriracha1 Tbsp
Sesame seed oil½ tsp
salt½ tsp
garlic powder1 tspStep 12
Spread the mentai sauce evenly over the rice.
Step 13
Sprinkle the seaweed strips in an even layer.
Step 14
Sprinkle the cheese evenly.
shredded colby jack2 cupsStep 15
Bake at 350°F until the cheese melts.
OvenHeatNotes
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Makes leftovers
Moist
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