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
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