Healthier Salmon Sushi Bake
Ingredients:
For the Rice
2 cups rice
4 cups bone broth
2 tbsp grass-fed butter
1 tsp garlic powder
1 tsp sea salt
For the Salmon
4 wild-caught salmon pieces
Salmon Sauce
2 tbsp olive oil
2 tbsp honey
2 garlic cloves, minced
1 tbsp sriracha
1 tbsp coconut aminos
Toppings
1 avocado, sliced
Drizzle of sriracha
Drizzle of Japanese mayo
Sprinkle of black sesame seeds
Directions:
Start by cooking the rice. Rinse the rice well until the water runs clear. In a medium pot, bring the bone broth, butter, garlic powder, and sea salt to a boil. Add the rinsed rice and cook on high for 3–4 minutes, stirring occasionally. Turn off the heat, cover, and let steam for 15–20 minutes, until the rice is tender and the liquid is absorbed. Fluff with a fork.
While the rice is cooking, set the oven to high broil. Lightly spray a baking dish with olive oil and set aside.
In a small bowl, whisk together the salmon sauce: olive oil, honey, minced garlic, sriracha, and coconut aminos. Cut the salmon into bite-sized cubes and gently toss in the sauce until evenly coated.
To assemble the sushi bake, spread the cooked rice evenly across the prepared baking dish. Layer the cubed salmon on top, spooning any remaining sauce over it.
Broil on high for 6–10 minutes, or until the salmon is fully cooked through and lightly caramelized on top (keep a close eye on it to prevent burning).
Finish with sliced avocado, a drizzle of sriracha and Japanese mayo, and a sprinkle of black sesame seeds.
Enjoy!