Sushi Stacks

How fun is this recipe? I mean just look at those layers! Don’t breathe or move though or it will all come crumbling down – but at least it will still taste delicious even if it doesn’t look as ~pretty~. This is a super fun way to eat sushi that isn’t as challenging as rolling sushi rolls but is a little more elevated than throwing it together in a bowl. They have molds that you can purchase for this but I have a few cheaper options. 1) is using a circular cooking cutter – this is the technique I used. I used the cookie cutter as a guide and moved it up as I added each layer. Was it perfect, no; but I had it on hand and didn’t have to purchase anything additional. The other option 2) is to use a round glass and line it with plastic wrap. Then fill it up in the reverse (start with the salmon in the bottom, and end with the rice at the top) then make sure it is packed down so it will hold together. Then flip it on to a plate and carefully remove the plastic wrap (I did not try this, but I think this technique would work just as well!). You can also get creative with this and use your favorite sushi fillings – tuna, crab meat, roe, etc. These sushi stacks come together pretty easily, so you can really impress your friends or family with this one!

  • 1 Cup Sushi Rice, rinsed until water is clear
  • 2 Tbsp Sugar
  • 1/4 Cup + 4 Tbsp Rice Vinegar
  • 1/2lb Sushi Grade Salmon, Cubed
  • 1/3 Cup Soy Sauce
  • 2 Avocados, Diced
  • 1 Cucumber, Diced
  • 3 Green Onion, Chopped
  • Optional For Topping: Sesame Seeds, Furikake, Spicy Mayo, Soy Sauce, Hoisin
  • Serves: 3-4
  • Prep Time: 30 Minutes + Cooling Time
  • Assembly Time: 10 Minutes
  • Total Time: 40 Minutes + Cooling Time

To Make:

  1. First we need to make the rice so it can completely cool. In a pot add the rice and 2 cups of water and cook until the rice is cooked through – about 20 minutes. In a small bowl mix together the sugar and the 4 tbsp of rice vinegar and mix until the sugar is mostly dissolved. When the rice is fully cooked, fluff and add in the vinegar+sugar mixture – gently mix to combine. Set the rice aside so until it is completely cooled.
  2. When you are about 30 minutes away from making and serving marinate the salmon. Dice the salmon in to ~1/2″ cubes and place in a bowl. Add the soy sauce and 1/4 cup of rice vinegar and stir so the salmon is evenly covered. Set aside while you prep the remaining ingredients.
  3. Once the rice is cooled it is time to assemble – using a ring mold (you can also just layer the ingredients in to a bowl for an easier way of serving) add a layer of rice and spread evenly.
  4. On top of the rice add the avocado, then cucumber, then salmon and top with green onions.
  5. Carefully remove the ring mold and if using, drizzle with spicy mayo and sprinkle with sesame seeds and furikake!

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