Sushi traybake
This colorful sushi traybake combines sticky sushi rice with sweet and sour salmon and scampi into an easy oven meal full of Japanese and Asian flavors. Spread the rice on a baking sheet, distribute the fish, and bake everything briefly so the flavors infuse and the textures remain beautiful.
Ingredients · Servings 4
- 300 g sushi rice
- 2 tbsp rice vinegar
- 2 tablespoons sugar
- 250 g salmon
- 250 g peeled scampi
- 2 heaping tablespoons sweet and sour chili sauce
- 1 brother nori
- 1 avocado
- 1/2 cucumber
- 1. The spicy mayonnaise
- 1 tbsp sesame seeds
- 1 tbsp fried onions
Method · 20 min
- Prepare the sushi rice according to the instructions on the packaging. Season with rice vinegar and sugar.
- Cut the salmon and scampi into pieces and mix in the sweet and sour sauce.
- Take a baking sheet lined with parchment paper and spread the rice over it. Then distribute the pieces of salmon and scampi over it.
- Shred the nori into small pieces with scissors and sprinkle them over the rice and the fish.
- Now place the traybake in a preheated convection oven at 180 degrees for 15 minutes.
- Meanwhile, cut the avocado into cubes and the cucumber into slices. Distribute them over the plate.
- Finish with spicy mayonnaise, sesame seeds, and fried onions.
