Print

Easy Spicy Salmon Sushi Stacks Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 6 reviews

This Easy Spicy Salmon Sushi Stacks recipe combines sushi rice, seasoned with rice vinegar and sugar, layered with nori and a spicy salmon mixture, then baked to perfection. Topped with creamy avocado, sesame seeds, green onions, and a flavorful spicy soy sauce, this dish offers a delightful fusion of textures and vibrant flavors, perfect for an impressive yet simple appetizer or light meal.

Ingredients

Rice Base

  • 2 cups sushi rice, cooked
  • 1/4 cup rice vinegar
  • 1 tablespoon granulated sugar
  • Sea salt, to taste

Spicy Salmon Mixture

  • 1 1/2 pounds skinless salmon, cubed
  • 1/3 cup mayonnaise
  • 2 tablespoons hot sauce
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh grated ginger
  • 1/4 cup chopped green onions

Other Ingredients

  • 4 sheets nori
  • Avocado, sliced, for serving
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

Spicy Soy Sauce

  • 1/3 cup tamari or soy sauce
  • 1-2 tablespoons chili paste (adjust to taste)
  • 1 tablespoon toasted sesame oil

Instructions

  1. Preheat and Cook Rice: Preheat your oven to 375°F (190°C). Cook 2 cups of sushi rice according to the package instructions until tender.
  2. Season the Rice: In a small bowl, combine 1/4 cup rice vinegar, 1 tablespoon granulated sugar, and a pinch of sea salt, stirring until dissolved. While the rice is still warm, fold in this vinegar mixture evenly. Spread and press the seasoned rice firmly into the bottom of a square baking dish to form an even layer.
  3. Add Nori Sheets: Place the 4 sheets of nori evenly over the pressed rice layer to provide a cohesive base for the salmon topping.
  4. Prepare Spicy Salmon Mixture: In a mixing bowl, combine the cubed salmon, 1/3 cup mayonnaise, 2 tablespoons hot sauce, 1 tablespoon tamari or soy sauce, 1 tablespoon toasted sesame oil, grated ginger, and 1/4 cup chopped green onions. Mix thoroughly until all ingredients are well incorporated. Spread this spicy salmon mixture evenly over the nori and rice layer in the baking dish.
  5. Bake the Sushi Stack: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the salmon layer turns golden brown and is cooked through.
  6. Make the Spicy Soy Sauce: While the sushi stack is baking, prepare the sauce by mixing 1/3 cup tamari or soy sauce, 1-2 tablespoons chili paste (adjust according to your heat preference), and 1 tablespoon toasted sesame oil in a small bowl.
  7. Serve: Once baked, carefully slice the sushi stack into square portions. Top each serving with sliced avocado, a sprinkle of sesame seeds, and chopped green onions. Drizzle or serve alongside the prepared spicy soy sauce for dipping. Enjoy your flavorful sushi stacks immediately!

Notes

  • You can substitute soy sauce for tamari if gluten is not an issue.
  • Adjust the amount of chili paste in the spicy soy sauce to control the heat level.
  • Use fresh, sushi-grade salmon to ensure safety and best flavor.
  • Allow the sushi stacks to cool slightly after baking to set for easier slicing.
  • For a dairy-free version, use a vegan mayonnaise alternative.

Find it online: https://cookedbygrace.com/easy-spicy-salmon-sushi-stacks-recipe/