Description
Salmon sushi stacks are a stunning and healthy dish featuring seasoned sushi rice, fresh salmon, and vibrant toppings. Easy to assemble and perfect for parties, lunches, or snacks, these elegant stacks deliver a balanced mix of textures, flavors, and visual appeal.
Ingredients
Scale
- 1 cup sushi rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- Pinch of salt
- 200 grams fresh or smoked salmon, diced or sliced
- 1–2 nori sheets (optional, for layering or structure)
- 1 avocado, sliced
- ½ cucumber, thinly sliced or ribboned
- Optional: crab meat or mango slices
- Optional: spicy mayo, sriracha, or tobiko
- Garnish: sesame seeds, microgreens, or citrus zest
- Soy sauce, wasabi, and pickled ginger (for serving)
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice according to package instructions.
- While still warm, season the rice with rice vinegar, sugar, and a pinch of salt. Let cool.
- Cut the salmon into cubes or thin slices.
- Using a ring mold or glass, press a layer of sushi rice into the mold.
- Add a layer of salmon and then toppings like avocado or cucumber.
- Gently press each layer to ensure stability before removing the mold.
- Garnish with sesame seeds, microgreens, or spicy mayo.
Serve with soy sauce, wasabi, and pickled ginger.
Notes
- Use sushi-grade salmon for best safety and flavor.
- Substitute cauliflower rice for a low-carb option.
- Prepare rice and toppings ahead and assemble stacks just before serving.
- Customize with cooked salmon, crab, or tofu for dietary preferences.
- Not suitable for freezing.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Main
- Method: No-Cook Assembly
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 stack
- Calories: ~350
- Sugar: ~2g
- Sodium: ~500mg
- Fat: 18g
- Saturated Fat: ~3g
- Unsaturated Fat: ~14g
- Trans Fat: 0g
- Carbohydrates: ~30g
- Fiber: ~4g
- Protein: ~35mg
- Cholesterol: ~35mg