SPICY SALMON SUSHI STACK! The stacks are back baby!!! This is a lightly modified tweak of my spicy shrimp stack using salmon sashimi, lemony avocado, and tomato and cucumber with furikake!
yes, you can use rice as a base for a sushi stack, but I wanted something a little lighter and veggie forward, so the base of this bad boy is the avocado, tomato, and cucumber. makes a fun little appetizer — if you don’t have the metal food rings (which I have linked in my bio!), you can always use a bowl to make the stack!
RECIPE (makes 2 stacks)
Salmon Layer
1/2 lb sashimi grade salmon
1 tbsp mayo
1 tbsp Sriracha
1 tsp soy sauce or tamari
1 scallion stalk, thinly chopped
Cucumber Tomato Layer
1/2 cup chopped tomatoes
1/2 cup chopped Persian cucumbers
1 scallion stalk, thinly chopped
1 tsp sesame oil
1 tsp furikake seasoning
Avocado Layer
1 large avocado, diced
Juice of 1/2 lemon
Pinch of salt
Sesame seeds (to talk)
Mix each layer together in separate bowls. In 2 metal food ring or small bowls, add the avocado, and press down to flatten. Then add the salmon, press down, and repeat with the veggie mixture. Carefully remove the metal rings (flip the bowl upside down and carefully remove). Top with sesame seeds, and serve immediately!