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Salmon Sushi Bake Avocados: Creamy & Delicious Recipe

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This Salmon Sushi Bake Stuffed Avocados With Creamy Filling combines the rich flavors of sushi with the creamy texture of avocado for a delightful dish. It’s easy to make and perfect for impressing guests or enjoying a cozy meal at home.

Ingredients

Scale
  • 2 cups sushi rice
  • 2 1/2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 can (14 oz) flaky canned salmon (or 1 cup cooked and flaked fresh salmon)
  • 1 tablespoon mayonnaise
  • 1 tablespoon sriracha (adjust to taste)
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 cup green onions, chopped
  • 1/4 cup shredded nori (seaweed)
  • 1 tablespoon sesame seeds (for garnish)
  • 1 ripe avocado
  • 1/4 cup plain Greek yogurt (or sour cream)
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Extra sriracha (optional)
  • Pickled ginger (optional)
  • Additional sesame seeds (optional)

Instructions

  1. Rinse the sushi rice under cold water until the water runs clear, about 3-4 times. This removes excess starch, preventing the rice from becoming overly sticky.
  2. In a medium pot, combine the rinsed rice and 2 1/2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Avoid lifting the lid during cooking!
  3. While the rice is cooking, prepare the sushi bake mixture. In a medium bowl, combine the canned salmon, mayonnaise, sriracha, soy sauce, sesame oil, and chopped green onions. Mix until well combined and set aside.
  4. Once the rice is done, remove it from heat and let it sit covered for 10 minutes. This ensures even cooking. Then, transfer the rice to a large bowl and mix in the rice vinegar, sugar, and salt. Stir gently to combine, being careful not to mash the rice.
  5. Preheat your oven to 350°F (175°C). Grease a baking dish with a little oil or cooking spray. Spread the seasoned sushi rice evenly at the bottom of the dish, pressing it down gently to create an even layer.
  6. Spread the salmon mixture over the rice, smooth it out, and sprinkle the shredded nori on top. Bake in the preheated oven for 20 minutes, or until heated through and slightly golden on top.
  7. While the sushi bake is in the oven, prepare the creamy filling. In a small bowl, mash the ripe avocado and mix in the Greek yogurt, lime juice, garlic powder, salt, and pepper until smooth. Taste and adjust seasoning if necessary.
  8. Once the sushi bake is done, remove it from the oven and let it cool for 5 minutes. Cut into squares or scoop portions into your halved avocados.
  9. Top the stuffed avocados with the creamy filling, and garnish with sesame seeds and extra sriracha if desired. Serve immediately and enjoy!

Nutrition

Keywords: To avoid overcooking the rice, use a timer and resist the urge to lift the lid while it's cooking. For an authentic sushi experience, consider using a bamboo sushi mat to shape your rice and salmon mixture before baking.

Find it online: https://mamablueberry.com/salmon-sushi-bake-avocados-creamy-delicious-recipe/