Salmon Sushi Stacks Recipe

July 30, 2018
by Nicole Gulotta for Thrive Market

Skip the sushi and try a stack! Instead of rolling a salmon and avocado roll, go vertical for an impressive meal that’ll shake up your usual routine. The ingredients list might look long, but it’s a pantry-friendly recipe made with items you probably have on-hand already like mayo, coconut aminos, sesame seeds, and rice wine vinegar. The sushi rice and sauce can be made a day ahead to save you some time, and if you don’t have a ring mold, no worries! Go the DIY route and just remove the lids from a can of beans or tomatoes.

Salmon Stacks

Yield: 2 servings
Active Time:


For the rice:
⅔ cup sushi rice
2 teaspoon rice wine vinegar
2 teaspoon granulated sugar
½ teaspoon sea salt

For the sauce:
¼ cup coconut oil mayonnaise
2 tablespoons sriracha

For the salmon:
1 (6-ounce) can Wild Planet Non-GMO Wild Alaskan Pink Salmon
1 green onion, minced
1 teaspoon coconut oil mayonnaise
1 teaspoon coconut aminos sauce
¼ teaspoon black sesame seeds, plus more for serving
¼ teaspoon sea salt
Pinch of ground black pepper
½ cup peeled and diced cucumber
½ cup diced avocado
¼ cup diced red onion
2 sheets roasted seaweed, cut into strips


Make the rice:
Cook rice according to package instructions. When the rice is done, stir in vinegar, sugar, and salt; let cool completely.

Make the sauce:
While the rice cooks, stir mayonnaise and sriracha in a small bowl.

Make the salmon:
Drain salmon and add to a medium bowl. Add green onion, mayonnaise, coconut aminos, sesame seeds, salt, and pepper; stir to combine. In a small bowl, toss cucumber and avocado.

To assemble, place ring mold on a plate and add half of the rice; pack it into the mold with the back of a spoon. Top rice with half the avocado mixture and gently press down. Then add half the onion, and half the seaweed slices. Finish it off with half of the salmon mixture. Carefully remove the mold, then drizzle with half the sauce and sprinkle on extra black sesame seeds. Repeat with remaining stack.

Recipe credit: Angela Gaines

Add to FavoritesAdded to Favorites
Wild Pink Salmon
6 oz can

Retail Price:$5.29

Member Price:$3.99(Save 25%)

in cart

Add to FavoritesAdded to Favorites
Organic California Sushi Rice

Retail Price:$7.99

Member Price:$5.49(Save 31%)

in cart

Add to FavoritesAdded to Favorites
Organic Rice Vinegar
12 oz bottle

Retail Price:$3.99

Member Price:$3.79(Save 5%)

in cart

Add to FavoritesAdded to Favorites
Organic Cane Sugar
16 oz bag

Compare at$3.99

Member Price:$2.99(Save 25%)

in cart

Add to FavoritesAdded to Favorites
Coconut Oil Mayonnaise
12 oz pouch

Compare at$9.99

Member Price:$6.99(Save 30%)

in cart

Add to FavoritesAdded to Favorites
Sriracha Sauce
18.5 oz bottle

Retail Price:$8.55

Member Price:$5.99(Save 30%)

in cart
Print Article

This article is related to: Gluten-Free Recipes, Salmon Recipes, Dairy-Free Recipes, Rice Recipes, Dinner Recipes, Sustainable Seafood

Share This Article

Cooking With Coconut Oil: How, Why & Recipes