Name: Sushi Stacks
Yield: 2
Ingredients: 1 oz. salmon filet -; 1 tbsp. olive oil -; 1 tsp. minced fresh ginger -; 1 small garlic clove, minced -; Kosher salt -; 1/2 c. Duke's Mayonnaise -; 1 tbsp. Sriracha -; 2 tsp. soy sauce -; 1/2 tsp. sesame oil -; 2 1/2 c. cooked white rice -; 2 tsp. rice wine vinegar -; 2 tsp. toasted sesame seeds -; 1 avocado, cut into small cubes -; 1/4 red onion, finely chopped -; 1/4 c. finely chopped fresh mango -; 1 small cucumber, cubed -; Juice of 1 lime -; Kosher salt -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Sushi Stacks

1. 1 oz. salmon filet -

2. 1 tbsp. olive oil -

3. 1 tsp. minced fresh ginger -

4. 1 small garlic clove, minced -

5. Kosher salt -

6. 1/2 c. Duke's Mayonnaise -

7. 1 tbsp. Sriracha -

8. 2 tsp. soy sauce -

9. 1/2 tsp. sesame oil -

10. 2 1/2 c. cooked white rice -

11. 2 tsp. rice wine vinegar -

12. 2 tsp. toasted sesame seeds -

13. 1 avocado, cut into small cubes -

14. 1/4 red onion, finely chopped -

15. 1/4 c. finely chopped fresh mango -

16. 1 small cucumber, cubed -

17. Juice of 1 lime -

18. Kosher salt -

How to cook deliciously - Sushi Stacks

1. Stage

Preheat oven to 375° and line a small baking sheet with parchment paper. Drizzle salmon with olive oil and rub with garlic and ginger. Season with salt and place on prepared baking sheet. Bake 12 to 15 minutes, or until flesh is opaque and flakes easily with a fork.

2. Stage

Make spicy mayo: in a small bowl, whisk together Duke’s Mayonnaise, sriracha, soy sauce, and sesame oil. In a medium bowl, stir together rice and rice wine vinegar.

3. Stage

Meanwhile, prepare avocado mixture: in a medium bowl, stir together avocado, cucumber, red onion, mango, and lime juice. Season with salt.

4. Stage

To assemble, use a 1 or 2-cup dry measuring cup, depending on how large you’d like your stacks to be. Fill 1/3 of the way with avocado mix, 1/3 with flaked salmon, and 1/3 with white rice. Run a butter knife along the edge of the measuring cup. Place a small plate on top of the measuring cup and invert the cup onto the plate. Carefully remove the measuring cup to reveal the sushi stack. Repeat with remaining ingredients.

5. Stage

Drizzle each stack with spicy mayo, garnish with sesame seeds, and serve.