Description
A stunning Japanese-inspired casserole combining rich teriyaki salmon with creamy avocado and sushi rice for a delightful evening meal.
Ingredients
Scale
- 300g Lachsfilet (fresh salmon fillet)
- 200g Sushi-Reis (sushi rice)
- 4 Esslöffel Teriyaki-Sauce (teriyaki sauce)
- 1 Avocado (avocado)
- 1 Gurke (cucumber)
- Nori-Blätter (nori sheets)
- 1 Esslöffel Sesam (toasted sesame seeds)
- Frischkäse (cream cheese)
- 1–2 Frühlingszwiebeln (fresh scallions)
- Salz und Pfeffer (salt and pepper)
Instructions
- Cook the sushi rice according to package instructions, thoroughly rinsing until water runs clear. Let cool before layering.
- Prepare the salmon fillet by dicing and sautéing in a pan over medium heat.
- Add teriyaki sauce over the sautéed salmon and let it simmer briefly.
- Layer a generous amount of sushi rice in a baking dish and press down slightly.
- Evenly distribute the teriyaki salmon over the rice layer.
- Slice the avocado and cucumber thinly, placing avocado over the salmon followed by cucumber and cream cheese.
- Cut nori sheets into small pieces and sprinkle over the veggie layer.
- Cover with another layer of rice and sprinkle sesame and scallion mix on top before baking.
- Bake in a preheated oven at 180°C (350°F) for 15 minutes until golden and crisp on top.
- Serve warm after removing from the oven, and enjoy the delightful aroma and flavors.
Notes
You can prepare the casserole a day in advance and store it in the fridge. Reheat in the oven for fresh flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 400mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg