Sushi Bake Recipe
Nutrition
per portion984
Calories
42g
Protein
89g
Carbs
51g
Fat
Ingredients
| ½ cup | 120 ml | jasmine rice, yields (1 cup cooked rice) |
| 2 tbsp | 30 ml | cream cheese, softened to room temperature |
| 2 tbsp | 30 ml | mayo, any brand you enjoy |
| to taste | sriracha, or any hot sauce you love | |
| ½ tsp | 2.5 ml | sesame oil |
| 1 tbsp | 15 ml | coconut aminos, or soy sauce or tamari |
| ½ pound | 225 g | jumbo shrimp, thawed if frozen and peeled, deveined, and cut into small pieces |
| to taste | snack-size nori squares or nori sheets cut into squares | |
| ½ | avocado, thinly sliced (optional) | |
| to taste | fresh chives, finely chopped (optional) | |
| to taste | spicy mayo (optional) | |
| to taste | sesame seeds (optional) | |
| to taste | furikake seasoning (optional) | |
| to taste | unagi sauce (optional) |
Instructions
- Preheat the oven to 400F (200C).
- Rinse the rice and cook it as per the package instructions. I like to use my rice cooker and I add a nice pinch of salt to the rice to flavour it.
- In a bowl, add the softened cream cheese, mayo, sriracha, sesame oil, and coconut aminos and mix well. Add the shrimp to the cream cheese mixture and stir to combine.
- Take a small baking dish or ramekin and press down the cooked rice with the back of a spoon.
- Add the shrimp mixture on top of the rice and distribute it evenly with the back of a spoon.
- Bake, uncovered, for 12 minutes. Switch the oven setting to broil (top of the oven only) and keep a very close eye on the dish as it broils. I like to broil the top for 2 to 3 minutes or until golden brown.
- Remove the dish from the oven and top with any of the optional garnishes. Enjoy with small sheets of nori.
Nutrition Facts (Serving Size: 1 portion): Calories 984; Fat 51g (78%); Saturated Fat 12g (75%); Trans Fat 0.1g; Polyunsaturated Fat 16g; Monounsaturated Fat 18g; Cholesterol 327mg (109%); Sodium 1903mg (83%); Potassium 894mg (26%); Carbohydrates 89g (30%); Fiber 8g (33%); Sugar 2g (2%); Protein 42g (84%); Vitamin A 963IU (19%); Vitamin C 10mg (12%); Calcium 191mg (19%); Iron 2mg (11%). * Percent Daily Values are based on a 2000 calorie diet.