Teriyaki Salmon Sushi Bake (Print Version)

# Ingredients:

→ Main Components

01 - 340g Coho Salmon, skin removed, cut into 1-inch pieces
02 - 3 cups cooked sushi rice
03 - 1 small avocado, cubed

→ Sauce & Seasonings

04 - 3 tablespoons teriyaki sauce or Japanese BBQ sauce
05 - 1 tablespoon brown sugar
06 - ¼ teaspoon kosher salt
07 - ¼ teaspoon garlic powder
08 - 3 tablespoons spicy mayo

→ Toppings

09 - 1 tablespoon furikake
10 - 2 tablespoons crispy fried onion bits
11 - 2 tablespoons scallions, finely diced

# Instructions:

01 - Remove skin from salmon and cut into 1-inch cubes. In a medium bowl, combine the salmon pieces with teriyaki sauce and salt. Set aside.
02 - Spread the cooked sushi rice in a small baking dish, patting it down to create an even, flat surface.
03 - Distribute the marinated salmon evenly over the rice base. Sprinkle with garlic powder and brown sugar.
04 - Place the baking dish near the top rack under a preheated broiler for approximately 6 minutes, until the salmon begins to caramelize.
05 - Remove from oven and immediately top with cubed avocado, a drizzle of spicy mayo, furikake, crispy fried onion bits, and scallions.
06 - Serve immediately while still warm.

# Notes:

01 - This deconstructed sushi bake combines traditional sushi flavors in an easy-to-prepare casserole format.

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