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
Preparation
Step 1 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.Step 2Make 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.Step 3Meanwhile, prepare avocado mixture: in a medium bowl, stir together avocado, cucumber, red onion, mango, and lime juice. Season with salt. Step 4To 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. Step 5Drizzle each stack with spicy mayo, garnish with sesame seeds, and serve.
