Gluten-Free Salmon Sushi Bake

Instructions

1. 1Rinse the 3 cups of Sushi Rice under cold running water until the water runs clear. Transfer the rinsed 3 cups of Sushi Rice and 3.75 cups of water to a medium saucepan with a tight-fitting lid. Bring the water to a boil over high heat, then immediately reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until all the water is absorbed. Remove the saucepan from the heat and let it stand, covered, for 10 minutes to finish steaming.
2. 2While the rice rests, preheat your oven to 190°C. In a small bowl, whisk together the 1/4 cup Rice Vinegar, 2 tablespoons Sugar, and 1 teaspoon Salt until the sugar and salt are completely dissolved. Place the about 680 g Salmon Fillet on a baking sheet lined with parchment paper and brush it evenly with the 2 tablespoons Tamari Sauce.
3. 3Bake the salmon in the preheated 190°C oven for 20-25 minutes, or until the salmon flakes easily with a fork and its internal temperature reaches 63°C when measured with a meat thermometer. Once the cooked rice has rested, gently transfer it to a large bowl, pour the prepared seasoning mixture evenly over the 3 cups of Sushi Rice, and mix carefully with a rice paddle or spoon to combine.
4. 4Remove the cooked salmon from the oven and let it cool slightly for 5-10 minutes. While the salmon cools, in a separate medium bowl, combine the 1/2 cup Mayonnaise and 1 tablespoon Sriracha, then stir until the sauce is smooth and well combined. Cut the 2 Avocados in half, carefully remove the pits, and slice the avocado flesh into 1.27 cm thick pieces. Flake the cooled about 680 g Salmon Fillet into bite-sized pieces with a fork.
5. 5Spread the seasoned 3 cups of Sushi Rice evenly across the bottom of a 22.86 × 33.02 cm baking dish. Arrange the flaked about 680 g Salmon Fillet over the rice, followed by the sliced 2 Avocados. Drizzle the prepared spicy mayo sauce evenly over the salmon and avocado layers.
6. 6Place the baking dish in the 190°C oven and bake for 10 minutes, or until the sauce is warmed through and slightly bubbly. While the bake is in the oven, cut the 5 sheets Nori Seaweed into thin strips, about 0.635 cm wide. Once the sushi bake is out of the oven, sprinkle the 1 tablespoon Sesame Seeds evenly over the top, then serve immediately with the nori strips on the side.

Substitutions

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