Salmon Sushi Stacks Recipe

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: 20 minutes
Total Time: 50 minutes

Ingredients

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

Instructions

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