You may be thinking, “Ew, Sushi,” and I would look your direction and wonder what’s wrong with you. But I, too, once had a poor palette, and then I grew up. But no, this sinful sushi bake without the guilt isn’t really sushi, in terms of raw fish. It’s more like … well, it’s hard to explain, but I’ll try.
When I lived in Florida, I flew out with my twin sister Biry and one of my best friends, Kait. Towards the end of their trip, we decided to have a girls’ night in, and Kait wanted to make sushi bake. I had never had it, but my sister and I love sushi, so we were excited. The three of us are health-conscious gals, so Kait says there is a healthy version of the sushi bake. Would we want that version or the full-flavor version? We all looked at each other and may have all been on our second glass of Riesling, so of course we all said full flavor!
Tipsy Denisse did not regret a single bite. However, health guru Denisse needed to find a way to incorporate this dish into my weekly meals, so I did. I asked Kait for the recipe and took some of her healthy tips, but I still had to change some ingredients to get a sinful sushi bake without the guilt. I was a little worried if it would taste just as good, but I was determined.
I have recently made it three times in the last three weeks. It counts as my fish for the week. All three times, no crumb was left. If you make this sinful sushi bake without the guilt, it doesn’t taste good. Three things could have happened: 1. You didn’t opt for fresh salmon, 2. You overbaked the salmon, 3. You need more salt/garlic.
The Recipe: 8 servings – 330 calories/serving
- 1000 grams of Alaskan Wild-Caught Salmon
- 200 grams of white rice (dry). Cook the day before.
- 340 grams of imitation crab meat
- 112 grams of 1/3 less fat cream cheese
- 170 grams of Greek plain yogurt
- low-fat mayo
- Siracha
- Salt, pepper, garlic
Season salmon well with salt, pepper, and garlic. Bake for 12 min. at 425 degrees Fahrenheit. Shred imitation crab meat and cooked salmon, add cream cheese, yogurt, and season to your liking. Mix well. Add steamed white rice to pan. Make sure to flatten. Add the salmon and crab mixture and smooth/flatten onto the pan. Drizzle low-fat mayo and sriracha on top. Stick in oven at 400 degrees Fahrenheit for 5 minutes. Take it out, let it cool, and enjoy it with dry seaweed.
I hope you girls enjoy. I love you. Bye.
