LunchDinnerHigh proteinMeal prep

Salmon Sushi Bake Meal Prep

Name: Salmon Sushi Bake Meal Prep
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 portions
Ingredients: 240g sushi rice, uncooked; 2 tbsp rice vinegar; 1 tsp sugar; 600g salmon fillets, skinless; 1 tbsp soy sauce; 150g plain Greek yogurt (0% fat); 60g light cream cheese; 1 tbsp light mayonnaise; 2 tbsp sriracha; 2 tbsp furikake seasoning; 3 green onions, sliced; 1 tsp sesame seeds; 1 cucumber, thinly sliced; 4, to serve nori sheets, cut into squares

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The viral sushi bake, rebuilt as a week of lunches: seasoned sushi rice under a layer of flaked baked salmon folded into a spicy Greek yogurt sauce, topped with furikake and baked until the edges crisp. Cut into four portions and pack with cucumber and nori squares for scooping. 40 grams of protein a box.

Per serving

40g

Protein

600

Calories

55g

Carbs

24g

Fat

4 portions20 min35 min

Ingredients

8 ozsushi rice, uncooked
2 tbsprice vinegar
1 tspsugar
1.3 lbsalmon fillets, skinless
1 tbspsoy sauce
5 ozplain Greek yogurt (0% fat)
2 ozlight cream cheese
1 tbsplight mayonnaise
2 tbspsriracha
2 tbspfurikake seasoning
3green onions, sliced
1 tspsesame seeds
1cucumber, thinly sliced
4, to servenori sheets, cut into squares

Steps

1
Rinse the rice until the water runs clear and cook it according to the package. While it is hot, fold in the rice vinegar, sugar and ½ teaspoon of salt, then press it into an even layer in a lined 20 x 20 cm baking dish.
2
Preheat the oven to 200°C (400°F). Place the salmon on a lined sheet pan, brush with the soy sauce, season with pepper and bake for 12 to 14 minutes until it flakes easily. Leave the oven on.
3
Flake the salmon into a bowl, discarding any skin. Fold in the Greek yogurt, cream cheese, mayonnaise, 1 tablespoon of the sriracha and half the green onions until creamy.
4
Sprinkle half the furikake over the rice, spread the salmon mixture on top and finish with the rest of the furikake and the sesame seeds. Bake for 12 to 15 minutes until the top is bubbling and browned at the edges.
5
Cool, cut into 4 squares and pack each into a container with the remaining green onions and a drizzle of the rest of the sriracha. Add the cucumber slices to a separate compartment and tuck in the nori squares. Keeps in the fridge for 3 days; reheat or eat cold, scooped up in the nori.