Sushi Stacks
Sushi stacks are an easy way to enjoy all the flavors of sushi without needing to roll anything.
Ingredients
- 1 ½ cups sushi rice, cooked
- 1 tablespoon rice vinegar
- 10 ounces sushi grade salmon
- 1 avocado, mashed
- ½ cup cucumber, diced
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha
Instructions
- Stir the rice vinegar into the cooked sushi rice and let it cool slightly.
- In a small bowl, stir together the mayonnaise and sriracha until smooth.
- Dice the sushi-grade salmon into small pieces.
- Place the sushi tower mold on a plate or serving board. Add a layer of sushi rice to the bottom and press it down gently.
- Add a layer of mashed avocado, then a layer of diced cucumber, pressing each layer lightly so the stack holds its shape.
- Finish with a layer of diced salmon on top.
- Carefully lift the mold straight up to release the sushi stack.
- Drizzle with the spicy mayo and serve right away.
Nutrition
Notes
- Use freshly cooked rice: Sushi rice holds together best when it is freshly cooked and still slightly warm when you season it with rice vinegar.
- Cool the rice before stacking: Let the rice cool enough so it does not warm the salmon or avocado too much when you assemble the stacks.
- Use sushi-grade salmon: Since the salmon is served raw, make sure it is labeled sushi-grade or safe for raw consumption.
- Press firmly, but not too hard: Packing the layers gently helps the stacks hold their shape without smashing the ingredients.
- Assemble right before serving: Sushi stacks are best fresh, especially once the avocado and salmon are layered together.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!