Smoked Salmon Stack Sushi

This stack is so pretty! It’s perfect for lunch and super well balanced. It includes protein from the smoked salmon, carbs from the rice, super greens – avocado and cucumber – plus some wholesome seeds, hot wasabi and a soy sauce to dip (optional). You can also make this Smoked Salmon Sushi Stack as an amazingly impressive starter. If you have guests coming round and want to impress then look no further! 

Is it difficult to make a sushi stack?

Making this smoked salmon sushi stack is so easy, yet it looks so impressive! It takes less than 5 minutes to assemble once you’ve got everything prepped, and it really does all come together really well. It’s simply a case of stacking the ingredients on top of each other. 

If you are regularly cooking for one then chances are you don’t often take the time to go to the efforts to cook something ‘pretty’ for yourself. I hear you – ain’t nobody got time for that. But I urge you to try it. Sometimes it’s nice to have something well presented and beautiful and indulge yourself.

Can you make this Smoked Salmon Sushi Stack in advance?

In the spirit of testing, I made a spare stack and left it for 24 hours in the fridge. Up to 8 hours, it was nearly as good as new. 8-12 it was definitely starting to look a little browner on the edges of the avocado. After 24 hours, it was surprisingly not in bad shape at all, but the avocado was the one layer that was not holding up so well. 

If you do want to make this in advance then I would suggest getting the rice and cucumber ready up to 1-2 days before. Then assemble everything and prepare the avocado no more than half a day ahead. The avocado doesn’t brown too much because of the lemon juice which acts as a preservative. But if you want it to look super fresh then try and prep it as close as possible to the time of serving. 

Salmon Sushi Stack Recipe

How do you mold the sushi stack?

I’ve included a link below to an adjustable food presentation ring which is similar to what I used. You can alternatively use a plain old cookie cutter  – although unless it’s tall you may need to move it up the stack as you add layers. 

If you don’t really want to purchase any additional equipment then the great news is that you can DIY this! Simply take an empty food tin (for example from chopped tomatoes or tuna) and use a can opener to take the bottom of the can off as well. If you are using a tall tin then you might want to cut it in half or else it will be tricky to stack the ingredients inside. Use a serrated knife and BE REALLY CAREFUL!

When testing this recipe I used two different size settings – 7inch and 5inch. If you use 7 inch you can make 1 fatter but shorter stack, or with the 5 inch you can make 2 taller thinner stacks (based on the ingredients below). I quite like the taller ones – which is what I used for the pictures. 

Adjustable Food Presentation Ring

Super easy to use. Create flawless appetizers, entrees, and desserts

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Beginner chopsticks for adults. Master & enjoy Asian, Chinese or Japanese cuisine (e.g. sushi) right away.

Beeswax Food Wraps

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Are you a fan of Japanese food? Check out this delicious Chicken Miso Ramen recipe too!

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Sushi Stack Smoked Salmon

Smoked Salmon Sushi Stack


  • Author: caroline
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 1 1x

Description

A smoked salmon sushi stack that tastes as beautiful as it looks! Smoked salmon, avocado and fresh cucumber on sticky sushi rice. A great way to impress guests, yet this recipe is really easy to put together. Yum!


Scale

Ingredients

  • 30g sushi rice
  • 1 tsp rice wine vinegar
  • 1/2 tsp black sesame seeds, plus a pinch for garnish
  • 25g cucumber, thinly sliced
  • 50g avocado – ideally slightly over-ripe
  • 1/4 lemon – juice only
  • 50g smoked salmon
  • wasabi & soy sauce to serve (optional. see note 2)

Equipment

  • Food presentation ring, or you can use an empty food can, with both ends removed (see note 1)

Instructions

  1. First make the sushi rice. Rinse the rice well and then soak in cold water for 20 minutes. Drain and then add 50ml of cold water. Bring to the boil, reduce the heat to low and cook for 10 minutes. Once cooked mix in the sesame seeds and rice wine vinegar. Set aside to cool.
  2. Thinly slice the cucumber into disks and then slice the disks in half. Dice the avocado into small pieces and place in a bowl. Drizzle over the lemon juice and, very gently, slightly push the avocado to mash a little with the back of a fork. You want it to retain the shape of the cubes, but be of a good consistency to stick together.
  3. Now for the fun part – assembling everything.
  4. Place the food presentation ring on top of the plate you are going to use. Load in the rice first and use the back of a spoon to gently pat it down evenly. Next place the cucumber slices on top – spread evenly over the rice. Then add the avocado. Finally add the smoked salmon – again try and spread it evenly over the top.
  5. You can finish your creation with either a little cress, micro greens, spring onion, fresh chives and/or coriander. Sprinkle a little more sesame seeds over the top. Serve with soy sauce and wasabi paste to dip, and some pickled ginger flakes (optional)

Notes

1. You may also want to consider using a serrated knife to cut the tin in half if it’s a large one, otherwise it will be hard to see what’s going on inside.

2. Condiments not included in calorie count

  • Category: Starter
  • Method: Hob
  • Cuisine: Japanese

Nutrition

  • Calories: 290
  • Fat: 14g
  • Carbohydrates: 30g
  • Protein: 15g

Keywords: smoked salmon, sushi, asian, avocado

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