This deconstructed spicy salmon sushi roll is the perfect dish to make when you have a hankering for sushi, but you don’t want to break the bank! These Salmon Stacks are also incredibly easy to make by layering fresh cooked salmon (I also include options for using canned fish), sushi rice, avocado, spicy mayo, cucumbers and some additional optional toppings.
Salmon Stacks
I love a good seafood stack! I’ve made variations of this sushi stack using shrimp, tuna and salmon - each one turned out incredibly delicious. If you are a fan of spicy salmon rolls, you are absolutely going to love this recipe! Not only are all the flavors on point, but the presentation is stunning. The dish turns out so pretty that you’ll absolutely want to serve it to guests.
Salmon Stacks also make for an easy and healthy lunch or dinner. Since this sushi stack uses leftover salmon, you just throw some rice in an instant pot to cook, and prepare your other ingredients in the meantime. Once the rice is cooked, all you have to do is assemble - it really is that easy.
What Kind Of Salmon Do I Use?
In this easy Sushi Stack recipe, I like to use fresh, wild caught sockeye salmon. It cooks up very quickly on the grill or in the oven. You can however, use any type of salmon you like. You can even use canned wild salmon if you are short on time. Both are excellent options.
Wild Salmon Benefits
While wild salmon tends to be more expensive than the farmed variety, in my opinion, it is money well spent. Eating wild salmon is safer than eating farmed salmon, and wild salmon is a great source of Omega 3’s, which can help reduce inflammation. Wild salmon also provides the body with protein, healthy fats, and various essential vitamins and minerals.
Can I Use Other Seafood In This Sushi Stack?
If you are not a salmon fan, you can certainly use any other seafood you enjoy. You can adjust this sushi stack by substituting the salmon with canned tuna, shrimp, or any other seafood you enjoy. Using canned tuna in the sushi stack recipe is one of my favorite ways to modify this easy meal when I am looking to make a quick and healthy lunch.
Where Can I Find a Sushi Stack Mold?
If you don’t have a sushi stack mold, do not fret! You can buy a Sushi Stack mold on Amazon for less than $15. I also have used this biscuit cutter or even a measuring cup to build out this sushi stack.
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Ingredients
- Salmon: Fresh Wild Caught Salmon, if able. We order our salmon from Moink Box, where they ship wild caught fish (and grass fed beef) straight to your door. You can certainly use canned wild salmon as well, Wild Planet is my favorite. I like to use leftover grilled or baked salmon for this salmon stack recipe, but you can certainly bake or grill the salmon during this process.
- Mayonnaise: I’m a big fan of Primal Kitchen’s Avocado Oil Mayo as it’s Whole30 compliant and made with avocado oil, rather than canola oil (which is HUGELY inflammatory!!!).
- Sriracha: The spicy mayo really makes this Salmon Stack come to life! My favorite Sriracha is made by Yellowbird, it’s made with Red Jalapeños, Organic Blue Agave Nectar, Organic Distilled Vinegar, Garlic, Salt, Tangerine Juice Concentrate, Lime Juice Concentrate, Organic Guar Gum. The ingredients are so clean, and it tastes great!
- Cucumber: Hot-house or persian cucumber will work well, while also adding a nice crunch to balance out the creaminess of this sushi stack.
- Sea Salt: Any sea salt will work, however something like Redmond Real Salt is a great option.
- Rice Vinegar: I really enjoy Rice Vinegar in this salmon sushi stack recipe, but you can substitute white vinegar if needed.
- Avocado: Avocados add an extra layer of creaminess and depth to this recipe.
- Lime: Fresh squeezed lime juice adds a little zing to the avocado mixture
- Sushi Rice: I like using this Sushi Rice, but you can certainly use any rice you have on hand. I’ve used this Jasmine Rice which also works very well.
- Avocado Oil Spray: The Avocado Oil spray helps everything slide out of the sushi mold, measuring cup. I love using Chosen Foods Avocado Oil Spray.
Optional Toppings:
- Jalapeño: If you want to kick the heat up just a bit more!
- Black Sesame Seeds: I love the color and texture the black sesame seeds add.
- Seaweed: Seaweed is so nutritious and is a good source of iodine, which helps support your thyroid gland. I like this brand as the ingredients are minimal.
Instructions
- Cook your rice in an Instant Pot, rice cooker, or over the stove top. While the rice is cooking you will prep the rest of the ingredients.
- In a medium bowl, take your cooked salmon (leftover, freshly cooked or canned), and break it up into small pieces. Gently fold in the mayonnaise, sriracha and a pinch of sea salt.
- Next, dice the cucumbers, and place them in a small bowl. Drizzle them with the rice wine vinegar and a pinch of sea salt.
- Dice the avocado and place in a separate small bowl. Top with a squeeze of fresh lime juice and a pinch of salt, and mash with a fork until smooth.
- Once the rice is done cooking, begin layering your Salmon Stack. Start by lightly spraying your sushi stack mold with avocado oil spray.
- Place the sushi stack mold on your serving plate. Layer ¼ of the cooked rice, and press down on the rice to create a firm base. Next layer ¼ of the avocado mixture, pressing down again, then layer ¼ of the cucumbers and finally ¼ of the salmon mixture. Remove the sushi mold, and top with any of the additional toppings you chose!
- Repeat step 6 to make the remaining Salmon Stacks.
Frequently Asked Questions:
If I don’t have a biscuit cutter or sushi mold, can I use a measuring cup?
Absolutely! If you use a measuring cup, be sure to lightly spray it with avocado oil before you start layering the fillings. Also you will want to layer the salmon stack in the reverse order. Start by placing the salmon mixture at the bottom of the measuring cup, then layer in the cucumbers, then avocado, and add the rice last. Then gently flip the measuring cup over on your serving plate and ta-da, you have your Salmon Stack!
Can I Make These Salmon Stacks In Advance?
You can certainly prepare the ingredients in advance, however, I would wait to assemble them until right before you plan to serve them.
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Can I Make Sushi Stacks Low-Carb?
You certainly can! You can substitute the rice for cauliflower rice.
How to Serve:
These Salmon Stacks taste best cold or at room temperature. If you are cooking your salmon right before you plan to serve these Sushi Stacks, once cooked, place your salmon in the freezer for 10 minutes to help it cool.
How to Store:
If you have left overs, or you want to make these Salmon Sushi Stacks for meal prep, I’d recommend keeping all the ingredients separate, and only assembling this Salmon Stacks right before you eat.
You may also like:
Grilled Shrimp Tacos With Mango Salsa
Sweet And Spicy Shrimp With Coconut Rice
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Salmon Stacks
Ingredients
- 12 oz Wild Salmon cooked
- ¼ cup Mayonnaise add more if needed
- 1-2 teaspoon Sriracha start with 1 and add more to taste
- ¾ cup Cucumber diced
- 1 teaspoon Rice Vinegar
- 2 Avocados diced
- 1 squeeze Fresh Lime Juice more to taste
- 1 cup Sushi Rice dried
- Sea Salt to taste
- Avocado Oil Spray
Optional Toppings
- Jalapeno
- Black Sesame Seeds
- Seaweed
Instructions
- Cook your rice in an Instant Pot, rice cooker, or over the stove top. While the rice is cooking you will prep the rest of the ingredients.
- In a medium bowl, take your cooked salmon (leftover, freshly cooked or canned), and break it up into small pieces. Gently fold in the mayonnaise, sriracha and a pinch of sea salt.
- Next, dice the cucumbers, and place them in a small bowl. Drizzle them with the rice wine vinegar and a pinch of sea salt.
- Dice the avocado and place in a separate small bowl. Top with a squeeze of fresh lime juice and a pinch of salt, and mash with a fork until smooth.
- Once the rice is done cooking, begin layering your Salmon Stack. Start by lightly spraying your sushi stack mold with avocado oil spray.
- Place the sushi stack mold on your serving plate. Layer ¼ of the cooked rice, and press down on the rice to create a firm base. Next layer ¼ of the avocado mixture, pressing down again, then layer ¼ of the cucumbers and finally ¼ of the salmon mixture. Remove the sushi mold, and top with any of the additional toppings you chose!
- Repeat step 6 to make the remaining Salmon Stacks.
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