A restaurant-style seafood appetizer, Salmon Sushi Stacks pair seasoned raw salmon with creamy avocado and fresh orange, topped with crunchy panko and served with crispy homemade wonton chips.
Salmon avocado stacks are individual, sushi-inspired appetizers made with seasoned raw salmon, creamy avocado, and fresh orange instead of traditional sushi rice. They take just 20 minutes to prepare and come with a savory tamari-sesame dressing, crunchy panko, and a drizzle of hoisin sauce. Serve with crispy wonton chips for a light appetizer or alongside Shrimp Cheese Ball and Whipped Feta Dip for a larger party spread.
Quick Look: Salmon Sushi Stacks
- ⏱️ Prep Time: 15 minutes
- 🔥 Cook Time: 5 minutes
- ⏲️ Total Time: 20 minutes
- 🍽️ Servings: 4
- 🍊 Flavor Profile: Savory, citrusy, mildly spicy, and slightly sweet
- 🥑 Texture: Tender salmon, creamy avocado, juicy orange, and crispy toppings
- 👌 Difficulty: Easy
- 🎉 Best For: Appetizers, dinner parties, and entertaining
- 🍳 Cooking Method: No-cook salmon stacks with oven-baked wonton chips
- 🐟 Key Ingredients: Raw salmon, avocado, orange, tamari, sesame oil, and hoisin sauce
- Why This Recipe Works: Small, evenly diced ingredients fit neatly into a measuring cup and help the stacks hold their shape without rice. Draining excess liquid keeps the layers firm, and adding panko just before serving preserves its crunch.
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Ingredients
- Raw salmon – 1 lb (450 g), skinless and boneless. Its buttery texture and delicate flavor pair well with the citrus and sesame dressing. Choose salmon specifically sourced and handled for raw consumption.
- Avocados – 2 ripe avocados. Look for ripe but firm avocados with creamy flesh that holds its shape when diced. Overripe ones can become mushy in the stacks.
- Orange – 1 medium orange. Its natural sweetness and juicy texture balance the savory salmon and sesame dressing. A sweet, seedless variety works particularly well.
- Tamari – 3 tablespoons. Brings a rich, savory umami flavor to the salmon. Its slightly deeper taste works well with the sweetness of the orange.
- Sesame oil – 1 tablespoon. Gives the dressing a nutty aroma and distinctive sesame flavor. Toasted sesame oil provides a more pronounced taste.
- Chili garlic sauce – 1 teaspoon. Gives the dressing a gentle kick with a hint of garlic. The heat can vary depending on the brand.
- Hoisin sauce – 1 tablespoon. Thick, sweet, and savory, it contrasts with the tangy dressing and complements the fresh orange.
- Panko breadcrumbs – ½ cup. Their light, airy crunch provides a pleasant contrast to the soft salmon and creamy avocado.
- Microgreens – 1 cup. Their delicate leaves bring freshness and a mild peppery or earthy flavor, depending on the variety.
- Nori – ½ sheet. Its slightly briny, roasted seaweed flavor gives the salmon a familiar sushi-inspired taste.
- Wonton wrappers – 200 g. Thin and crispy once baked, they work well for scooping up the salmon and avocado. Their light crunch contrasts with the creamy layers.
How to Make Salmon Sushi Stacks
Prepare the wonton chips: Preheat the oven to 400°F (200°C). Arrange the wonton wrappers in a single layer on a parchment-lined baking sheet. Brush lightly with oil and sprinkle with sea salt.
Bake the wonton chips: Bake for about 2 minutes, then flip the wrappers and bake for another 2 minutes until golden and crispy. Watch closely because the thin wrappers can burn quickly. Set aside to cool.
Prepare the salmon and orange: Pat the salmon dry with paper towels. Using a sharp knife, cut it into small, approximately ¼-inch cubes. Peel the orange, remove the membranes, and dice the segments into small pieces. Place the salmon and orange in a medium mixing bowl.
Season the salmon: Add the tamari, sesame oil, lime juice, and chili garlic sauce. Stir in the sliced green onions, finely cut nori, and sesame seeds. Toss gently until the salmon and orange are evenly coated. Avoid vigorous mixing, which can break apart the delicate salmon.
Assemble the layers: Divide the salmon mixture and diced avocado into four portions. Spoon one portion of the seasoned salmon into a straight-sided, 1-cup measuring cup. Add the diced avocado on top. Gently press the ingredients with the back of a spoon until compact enough to hold their shape.
Unmold the stacks: Drizzle a little hoisin sauce onto a serving plate. Place the plate over the measuring cup and carefully turn them upside down together. Slowly lift the cup to reveal the layered salmon and avocado. Repeat with the remaining portions.
Garnish and serve: Sprinkle the salmon sushi stacks with panko breadcrumbs. Add fresh microgreens and another light drizzle of hoisin sauce, if desired. Serve immediately with the crispy baked wonton chips.
FAQ About Salmon Sushi Stacks
Yes. Cook the salmon thoroughly, let it cool, and refrigerate until chilled. Cut it into small pieces before mixing it with the dressing. The stacks will have a firmer texture but still taste delicious.
Yes. Fresh mandarins work well and give the salmon a slightly sweeter citrus flavor. Remove any seeds and membranes before dicing. If using canned mandarins, choose ones packed in juice and drain them thoroughly.
Increase the chili garlic sauce slightly or drizzle a little sriracha over the finished stacks. Taste the dressing before adding more heat to keep the orange and sesame flavors noticeable.
A small, straight-sided ramekin or round food ring works well. Choose a smooth-sided mold that holds one portion. A food ring also makes unmolding easier because you can lift it straight up.
What to Serve with Salmon Sushi Stacks
- Appetizers: Serve with crispy wonton chips, lightly salted edamame, or rice crackers. Their crisp textures complement the creamy avocado and tender salmon.
- Side Dishes: Pair with a cucumber salad dressed in rice vinegar and sesame oil. Seasoned sushi rice also works well for a more filling meal.
- Main Dishes: Shrimp Fried Rice complements the sesame flavors, and Shrimp Coconut Fried Rice brings a tropical twist to the meal.
- Noodles: Shrimp Thai Noodles Stir-Fry makes a satisfying main course with shrimp, vegetables, and savory noodles.
- Dips and Sauces: Spicy mayo, ponzu sauce, or extra tamari-sesame dressing pair well with the salmon stacks and crispy wonton chips.
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Salmon Sushi Stacks
Ingredients
Salmon Stacks
- 1 lb raw salmon – suitable for raw preparations, diced
- 2 ripe avocados – diced
- 1 orange – peeled, segmented, and diced
- ½ cup panko breadcrumbs
- 1 cup microgreens
- 1 tablespoon hoisin sauce
Tamari Dressing
- 3 tablespoons tamari
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon chili garlic sauce
- 2 green onions – sliced
- ½ nori sheet – thinly sliced
- 1 teaspoon sesame seeds
Wonton Chips
- 200 g wonton wrappers
- neutral oil – for brushing
- sea salt – to taste
Instructions
- Prepare the wonton chips: Preheat the oven to 400°F (200°C). Arrange the wonton wrappers in a single layer on a parchment-lined baking sheet. Brush lightly with oil and sprinkle with sea salt.
- Bake the wonton chips: Bake for about 2 minutes, then flip the wrappers and bake for another 2 minutes until golden and crispy. Watch closely because the thin wrappers can burn quickly. Set aside to cool.
- Prepare the salmon and orange: Pat the salmon dry with paper towels. Using a sharp knife, cut it into small, approximately ¼-inch cubes. Peel the orange, remove the membranes, and dice the segments into small pieces. Place the salmon and orange in a medium mixing bowl.
- Season the salmon: Add the tamari, sesame oil, lime juice, and chili garlic sauce. Stir in the sliced green onions, finely cut nori, and sesame seeds. Toss gently until the salmon and orange are evenly coated. Avoid vigorous mixing, which can break apart the delicate salmon.
- Assemble the layers: Divide the salmon mixture and diced avocado into four portions. Spoon one portion of the seasoned salmon into a straight-sided, 1-cup measuring cup. Add the diced avocado on top. Gently press the ingredients with the back of a spoon until compact enough to hold their shape.
- Unmold the stacks: Drizzle a little hoisin sauce onto a serving plate. Place the plate over the measuring cup and carefully turn them upside down together. Slowly lift the cup to reveal the layered salmon and avocado. Repeat with the remaining portions.
- Garnish and serve: Sprinkle the salmon sushi stacks with panko breadcrumbs. Add fresh microgreens and another light drizzle of hoisin sauce, if desired. Serve immediately with the crispy baked wonton chips.
Recipe Video
Recipe Notes
Storage and Reheating
Make Ahead: Bake the wonton chips up to 2 days ahead and store them in an airtight container once cool. Prepare the dressing separately and refrigerate until needed. Cut the avocado and season the salmon just before serving. Refrigerate: Salmon sushi stacks taste best fresh. Keep the raw salmon refrigerated at 40°F (4°C) or below until ready to use. Refrigerate leftovers promptly and eat within 24 hours, provided they've been handled and chilled properly. Freezer: Freezing assembled stacks isn't recommended. The avocado and orange can become watery after thawing, and the panko and microgreens lose their texture.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
These salmon sushi stacks are such a fresh and flavorful way to enjoy sushi at home! I've found that evenly diced ingredients help the stacks hold their shape, while the fresh orange adds a lovely sweetness that balances the salmon and creamy avocado. Simple to prepare, yet impressive enough for entertaining!