Miso Salmon Sushi Rice Traybake

Name: Miso Salmon Sushi Rice Traybake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 300 g sushi rice; 2 tbsp. rice vinegar; 1 tbsp. caster sugar; 1/2 tbsp. soy sauce; 2 tbsp. white miso paste; 1 tbsp. runny honey; 1 tbsp. rice vinegar; 1 tbsp. soy sauce; 1 tbsp. toasted sesame oil; 2 cm piece fresh root ginger, peeled and finely grated; 4 x 125g salmon fillets, skinned and roughly chopped; 2 avocados, destoned and roughly chopped; Juice 1 lime; 6 spring onions, finely chopped; 2 sushi nori sheets, shredded

Cooking the sushi rice in the oven is a brilliant way to make this recipe more hands-off, leaving you time to focus on the other elements.

By The Good Housekeeping Cookery TeamPublished: 05 September 2024

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preview for Miso Salmon Sushi Rice Traybake

If you're a fan of sushi, then you'll love our miso salmon traybake. Plus, soy and miso are great for your gut health, so what are you waiting for?

If you're a fan of this traybake recipe, then we have plenty more for you to try.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hr 5 mins

Cal/Serv:

737

Ingredients

For the rice

300 g
sushi rice
2 Tbsp.
rice vinegar
1 Tbsp.
caster sugar
1/2 Tbsp.
soy sauce

For the salmon

2 Tbsp.
white miso paste
1 Tbsp.
runny honey
1 Tbsp.
rice vinegar
1 Tbsp.
soy sauce
1 Tbsp.
toasted sesame oil
2
cm piece fresh root ginger, peeled and finely grated
4
x 125g salmon fillets, skinned and roughly chopped

To serve

2
avocados, destoned and roughly chopped
Juice 1 lime
6
spring onions, finely chopped
2
sushi nori sheets, shredded

Directions

1. Step 1Preheat oven to 200ÆC (180°C fan) mark 6. For the rice, briefly rinse the sushi rice in a sieve under cold running water, drain well and tip into a medium roasting tin. Pour in 450ml cold water (it should come about 1cm above the rice). Cover the tin tightly with foil and cook for 30min, or until the rice is tender.
2. Step 2Meanwhile, in a small bowl, mix the vinegar, sugar and soy sauce until the sugar dissolves. Next, for the salmon, in a large bowl, mix the miso, honey, vinegar, soy sauce, sesame oil and ginger until combined. Add the salmon and mix to coat.
3. Step 3Carefully remove the rice from the oven, uncover and mix through the vinegar mixture. Spoon on the salmon (and any marinade) and return to oven (uncovered) for 10-15min, or until the salmon is cooked through.
4. Step 4In a small bowl, toss the avocado with the lime juice. Scatter the avocados, spring onions and shredded nori over the traybake and serve.