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Sushi bake recipe

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Cook sushi rice and soy-marinated salmon all in one tray and use to fill sushi nori sheets for simple ‘sushi rolls’ that everyone can enjoy. This simple yet special traybake makes a deliciously different family meal, and provides 1 of your 5-a-day plus vitamin D. See method

Serves 4
Takes 55 mins plus marinating
625 calories / serving
Healthy
Dairy-free

Ingredients

2 tbsp reduced-salt soy sauce
1 tbsp clear honey
2 tsp sesame seeds
3cm piece fresh ginger, finely grated
4 salmon fillets, skin removed
2 tbsp rice wine vinegar
pinch caster sugar
½ cucumber, thinly sliced
300g sushi rice
100g frozen soya beans
100g mangetout, trimmed and thinly sliced
2 spring onions, trimmed and thinly sliced
1 ripe avocado, thinly sliced
8 sushi nori sheets
wasabi (optional)
sushi ginger (optional)
sriracha (optional)

1 of your 5-a-day and high in vitamin D

Each serving contains

Energy
2625kj
625kcal 31%
Fat
21g 30%
Saturates
4g 19%
Sugars
8g 9%
Salt
0.9g 16%

of the reference intake
Carbohydrate 70.9g Protein 35.4g Fibre 5g

Method

In a bowl, mix the soy sauce, honey, 1 tsp sesame seeds and the ginger together until evenly combined. Set half aside in a separate bowl, then coat the salmon in the remaining sauce. Cover and marinate in the fridge for up to 24 hrs.
When ready to cook, mix the vinegar and sugar together until the sugar is dissolved, then toss through the cucumber to lightly pickle; set aside. Preheat the oven to gas 7, 220°C, fan 200°C.
Rinse the rice in a sieve under a cold tap until the water runs clear. Add to a roughly 30 x 20 x 6cm roasting tray and pour over 500ml freshly boiled water. Cover tightly with foil, then bake for 30 mins or until tender and fluffy.
Drain the cucumber, drizzling the pickling juices over the rice and fluffing it with a fork. Top the rice with the soya beans and salmon, then bake for 12-14 mins until cooked through.
Top with the mangetout, spring onions, avocado and remaining sesame seeds. Serve with the nori sheets and cucumber for assembling sushi rolls, alongside the reserved soy dressing for drizzling and wasabi, sushi ginger and sriracha, if you like.

See more Family favourites