Keto Salmon Sushi Bake Recipe

 

Steps

1)  Cook the salmon for 18 minutes while you're making keto rice.  Press keto rice into bottom of square pan.  Put in fridge.

2)  Mix salmon layer.  Put on top of rice.  Bake for 10 minutes.  Then broil 2 minutes.

3)  Right before serving, dress with the toppings.  Serve at room temp or refrigerate.

Ingredients

      Keto Sushi Rice

• 12 ounce bag frozen cauliflower rice
• 1 tbsp unseasoned rice vinegar
• 2 tbsp psyllium husk powder
• 3 tsp stevia simple syrup (can substitute 3 tsp powdered monkfruit sweetener
• 1/2 tsp sea salt

      Salmon Sushi

• 1 lb salmon
• +/- 1 tbsp olive oil
  
• 1/2 cup low sodium soy sauce or coconut aminos
• 2 tbsp toasted sesame oil
• 2 tbsp Kewpie Mayo
• 1 tbsp Rice Vinegar
• 8 ounces softened cream cheese

      Toppings

• 1 bunch chopped green onion
• Toasted sesame seeds
• Everything But the Bagel Seasoning
• 1 avocado, sliced
  
• 2 tbsp Sriracha mayonnaise to drizzle
• 3 tbsp Unagi Sauce to drizzle

 

Instructions:

1)  Preheat oven to 375 degrees .  Line a baking sheet with parchment paper.  Add salmon pieces to baking sheet.   Coat with olive oil.  Bake 18 minutes.  

2)  Steam your bag of cauliflower rice according to the package directions, (4-5 minutes)

3)  Mix sea salt and psyllium husk powder in a ramekin.  

4)  Mix simple syrup and rice vinegar in a ramekin.

5)  Pour bag of cauliflower rice into a colander and allow it to drain.  Do not squeeze the water out.  Just allow it to drain.

6)  Move cauliflower rice from colander to a mixing bowl.  Sprinkle with 3 quarters of the simple syrup/rice vinegar mixture and fluff with a fork.  Keep the left over liquid to the side.

7)  Sprinkle the cauliflower rice with the psyllium/sea salt mixture and fluff with fork.

8)  Spread the cauliflower rice mixture in the bottom of an 8 x 8 or 9 x 9 pan.  Press it down for the bottom layer.  Then rub the top of the "rice" layer with the left over simple syrup/rice vinegar mixture.  Place in refrigerator for a few minutes while your prepare the salmon mix.

9)  Remove the salmon from the oven and allow it to cool to the touch.

10)  Preheat your oven to 400 degrees.

11)  Put the salmon into a mixing bowl.  Add the cream cheese, soy sauce, sesame oil, kewpie mayo and rice vinegar.  Use a mixer on low and mix the ingredients together until they are combined fully.  

11) Take the rice layer from the fridge.  Spread the salmon mixture on top the rice, being sure to spread it out in an even layer.  Once the salmon has been added, sprinkle the top lightly with the Everything but the Bagel seasoning.

12)  Bake the sushi bake for 10 minutes.  Then turn on the broiler for 2-3 minutes.

13)  Allow to cool.   Right before serving.... dress up with the toppings.

14)  Top with chopped green onion.

15)  Top next with avocado slices.

16)  Top next with toasted sesame seeds.

17)  Drizzle with Sriracha Mayo (lightly!!!  It's pretty spicy!)

18)  Drizzle with Unagi Sauce.