Ingredients
Scale
For the sushi bake
- 1 cup cooked sushi rice
- 4 oz raw salmon, diced
- 4 oz raw shrimp, chopped
- Salt and pepper
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 1/2 tbsp dairy-free cream cheese
- 1 1/2 tbsp mayo, I use this
- 1 tsp coconut aminos
- 1 tsp wasabi paste, optional
For the eel sauce
- 1/3 cup coconut aminos
- 1/3 cup coconut sugar
- 1/3 cup rice vinegar
For serving
- 1/2 cucumber, diced
- 1 tbsp green onion, chopped
- Seaweed
- Pickled onion (optional)
Instructions
- Preheat the oven to 375 F. Using a small, 7×5.25” casserole dish (I use this set) lightly grease the pan. Pack the sushi rice onto the bottom of the pan.
- Add the salmon and shrimp to a bowl. Season and toss. Add the cream cheese, mayo, coconut aminos, and wasabi if using. Toss to coat.
- Add the fish mixture to the top of the rice and press down to evenly disperse. Transfer to the oven and bake for 10 minutes, or until the shrimp and salmon are cooked through. Set aside.
- While the sushi bake cooks, prepare the eel sauce by combining the three ingredients in a small sauce pan. Whisk well. Set on the stove and bring to a low boil for 5 minutes, stirring often. The eel sauce should be thick!
- Drizzle the eel sauce over the sushi bake and top with diced cucumber and green onion. Serve by scooping with a spoon and onto a piece of seaweed. Add pickled onion or ginger on top, wrap and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 562
- Fat: 12.4g
- Carbohydrates: 85.2g
- Fiber: 2.2g
- Protein: 27.9g