The best way to enjoy all of the flavours of sushi but made in a fraction of the time with no fiddly rolling in sight. We’ve layered sushi rice with crispy roasted seaweed, ginger miso salmon, crunchy fresh veggies and our creamy sesame dressing.
This Week
2 Dec - 8 Dec
Sushi Stack with Ginger, Miso Salmon and a Creamy, Sesame Dressing
- Under 1 hour
- 4
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Meal Prep Guide
Dice 1 red capsicum and ½ a cucumber (store them together in an airtight container in the fridge).
Toast 1 Tbsp the sesame seeds (allow to cool and store in an airtight container in the pantry).
Prepare the creamy sesame dressing (store it in a glass jar in the fridge).
Ingredients
- 3 Tbsp tahini
- 3 Tbsp rice wine vinegar
- 2 Tbsp mayonnaise
- 2 Tbsp tamari
- 1 Tbsp water (if needed)
- 1 garlic clove (crushed)
- 1 tsp ginger (grated)
- 1 tsp honey or maple syrup
- 2 tsp sesame oil
Method
- Add all of the ingredients to a glass jar and mix well to combine.
Prepare the marinade for the salmon (store in an airtight container in the fridge).
Ingredients
- 3 Tbsp tamari
- 1 Tbsp honey or maple syrup
- 1 Tbsp miso paste
- 2 garlic cloves (crushed)
- 1 Tbsp ginger (grated)
Method
- Add all of the ingredients to a small container and mix well to combine.
Tips
- If your salmon hasn’t caramelised nicely by the time it’s cooked, put it under the grill setting for a couple of minutes.
Shortcuts
- You don’t need to use sushi rice, you can swap it for jasmine rice instead.
- Swap out the creamy sesame dressing for some kewpie mayo.
- Instead of cutting the salmon into bite-sized pieces you can cook the whole fillets and brush over the marinade.
Shortcuts
Vegetables
- Feel free to use any veggies you’d like, grated carrot and finely sliced cabbage both work well.
Protein
- Swap out the salmon for chicken or tofu (using the same marinade) if you’re using chicken we recommend pan frying and if you’re using tofu we suggest ‘pressing and tearing’ the tofu to create the best surface for flavours to be absorbed and to crisp up!
How to press tofu:
- Wrap the block of tofu in a clean tea towel.
- Pop something heavy on top, we like to use a frying pan then add additional heavy items to weigh it down.
- Leave for 15-30 minutes. You can also do this the day before (store it in an airtight container in the fridge).
Once the tofu is pressed, tear it into small pieces and pop them onto the tray. Add the marinade and toss well; bake for 15 minutes, then give the tofu a good toss and return to the oven for another 10-15 minutes or until golden and crispy.
Other
- Swap out the sushi rice for jasmine rice or brown rice.
Ingredients
Sushi rice
- 1 ½ cups sushi rice
- 2 Tbsp rice wine vinegar
- 2 tsp coconut sugar
- ½ tsp salt
Ginger, miso salmon
- 600g salmon (cut into bite-sized cubes)
- 3 Tbsp tamari
- 1 Tbsp honey or maple syrup
- 1 Tbsp miso paste
- 2 garlic cloves (crushed)
- 1 Tbsp ginger (grated)
Creamy sesame dressing
- 3 Tbsp tahini
- 3 Tbsp rice wine vinegar
- 2 Tbsp mayonnaise
- 2 Tbsp tamari
- 1 Tbsp water (if needed)
- 1 garlic clove (crushed)
- 1 tsp ginger (grated)
- 1 tsp honey or maple syrup
- 2 tsp sesame oil
Sushi stack filling
- 5g roasted seaweed or nori sheets (crushed)
- 1 red capsicum (diced)
- ½ cucumber (diced)
- 1 avocado (diced)
- 1 Tbsp toasted sesame seeds
Optional extras
- Crispy shallots
- Sriracha or chilli oil
Method
- Preheat the oven to 200 degrees fan bake.
- Start by cooking the sushi rice as per packet instructions. Once the rice has cooked, transfer onto a large plate and spread it out to cool. While the rice cools, mix together the rice wine vinegar, coconut sugar and salt; pour this mixture over the sushi rice and give the rice a stir.
- Add the tamari, miso, honey, ginger and garlic to a mixing bowl and mix well to combine, toss through the salmon pieces and let marinate for 15 minutes or so whilst you get everything else ready.
- To make the dressing, simply add all of the ingredients to a small bowl and mix well to combine; set aside.
- Add the salmon to a lined baking tray and cook for 15-18 minutes until golden brown and caramelised on the outside and cooked through.
- Time to assemble the stack! Add the sushi rice to the base of a large plate or platter, sprinkle over the seaweed then top with the salmon, capsicum, cucumber and avocado. Drizzle over the creamy sesame dressing, sesame seeds and the crispy shallots and sriracha (if using).
Variations
Vegetables
- Feel free to use any veggies you’d like, grated carrot and finely sliced cabbage both work well.
Protein
- Swap out the salmon for chicken or tofu (using the same marinade) if you’re using chicken we recommend pan frying and if you’re using tofu we suggest ‘pressing and tearing’ the tofu to create the best surface for flavours to be absorbed and to crisp up!
How to press tofu:
- Wrap the block of tofu in a clean tea towel.
- Pop something heavy on top, we like to use a frying pan then add additional heavy items to weigh it down.
- Leave for 15-30 minutes. You can also do this the day before (store it in an airtight container in the fridge).
Once the tofu is pressed, tear it into small pieces and pop them onto the tray. Add the marinade and toss well; bake for 15 minutes, then give the tofu a good toss and return to the oven for another 10-15 minutes or until golden and crispy.
Other
- Swap out the sushi rice for jasmine rice or brown rice.
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