Salmon Stacks
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!
Servings: 4
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.
