Ever heard of a Salmon Sushi Bake? It’s kind of like your favourite sushi roll... baked! It’s been trending on the internet so we just had to give it a go! 🍣 Try it for yourself and let us know what you think 👇🏼 (Serves 4) You’ll need... 3/4 cup sushi rice (or short grain rice) 3/4 cup water 1 tbs rice vinegar 500g salmon fillet (approx. 2 fillets)* 2 tbs tamari / coconut aminos 2 tsp honey 1 garlic clove, crushed 2 sprigs spring onion, diced 4 tbs cream cheese 2 tbs sriracha, optional 2 tbs Furikake (Japanese seasoning) - or 1 sheet of nori & 1/2 tbs sesame seeds 1/2 avocado, sliced Pre heat oven to 180 degrees celsius. Rinse the rice and add it to a saucepan with the water. Bring to a boil and cook per packet instructions. Once cooked, take off the heat and mix in the rice vinegar. Set aside. Meanwhile, while the rice is cooking, coat the salmon in 1 tbs tamari, 1 tsp honey, garlic, salt and pepper. Place onto a lined baking tray and bake for 15 mins until cooked. Once cooked, flake the salmon with a fork and add the flesh to a bowl with 1 tbs sriracha, cream cheese and spring onions. Mix together until combined. Press the sushi rice into a baking dish and sprinkle over the Japanese seasoning. Spread over the salmon mixture and drizzle with remaining honey and sriracha. Bake for 10-15 minutes until golden on top. Garnish with sliced avocado to serve. Leftovers can be refrigerated for 3-4 days, eaten cold or warmed in the microwave/oven. *Salmon can be substituted for 425g canned tuna. If so, skip step 4 as the canned tuna doesn’t need to be cooked.