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.
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).
