Spicy salmon stack
The Spicy Salmon Stack combines flaked salmon with crunchy cucumber, creamy avocado, and seasoned brown rice, all layered for an appealing presentation. Drizzled with a tangy mayonnaise-chili dressing, it's perfect as a light lunch or appetizer.
Cook time 20 min
Prep time 10 min
Ingredients:
1/2 cup brown rice2 tbsp vinegar
1 can salmon
1 cup cucumber
1 tsp chives
4 tsp mayonnaise salad dressing
1 tsp chili sauce
1/2 cup avocado
4 tsp sesame seeds
4 tsp soy sauce
The Spicy Salmon Stack is an easy and flavorful dish that brings together the rich taste of salmon with the refreshing crunch of cucumber and the smooth texture of avocado. Perfect for a light lunch or an impressive appetizer, this dish combines simple ingredients to create layers of taste and texture. Follow this recipe to enjoy a taste of California in your own kitchen.
Instructions:
- Rinse the 1/2 cup of brown rice under cold water.
- Cook the rice according to the package instructions or until tender. This usually takes about 25-30 minutes. Drain any excess water.
- Once cooked, let it cool slightly and then stir in 2 tbsp of vinegar. Set aside to cool completely.
- Drain the canned salmon and flake it into a bowl using a fork. Ensure there are no large bone pieces.
- Dice the 1 cup of cucumber into small, bite-sized pieces.
- Dice the 1/2 cup of avocado.
- In a small bowl, combine 4 tsp of mayonnaise salad dressing and 1 tsp of chili sauce. Stir well until fully blended.
- Layer the cooled rice at the bottom of a serving dish or a small glass bowl. Press it down gently to form an even layer.
- Spread half of the flaked salmon over the rice layer.
- Sprinkle half of the diced cucumber over the salmon.
- Drizzle about half of the mayonnaise-chili dressing over the cucumber.
- Add the diced avocado on top as the next layer.
- Sprinkle 4 tsp of sesame seeds evenly over the top.
- Drizzle 4 tsp of soy sauce uniformly over the layers.
- Finely chop the 1 tsp of chives and sprinkle them over the stack for a fresh, colorful garnish.
- Serve immediately and enjoy your Spicy Salmon Stack!
Your Spicy Salmon Stack is now ready to be enjoyed! This dish not only looks impressive but also delivers a delightful combination of flavors and textures. It’s a perfect choice for a delicious and healthy meal that you can whip up in no time. Don’t forget to savor each layer of this delectable stack.
Spicy salmon stack FAQ:
The brown rice typically takes about 25-30 minutes to cook until tender, but be sure to follow the package instructions as cooking times may vary slightly.
You can substitute canned salmon with canned tuna, cooked fresh salmon, or even a plant-based protein if you're looking for a non-fish alternative.
Store leftovers in an airtight container in the refrigerator for up to 2 days. It's best to keep the components separate until ready to serve to maintain freshness.
Since the Spicy Salmon Stack is made primarily with prepared ingredients, ensure the rice is fully cooked and cooled, and all layers are assembled neatly. The dish is ready to serve immediately once assembled.
Yes, you can add more spice by using sriracha, a chopped fresh chili, or a spicy mayo made with mayonnaise and hot sauce mixed together.
Tips:
- For extra flavor, you can toast the sesame seeds before sprinkling them over the stack.
- To keep the avocado from browning, you can add a bit of lemon or lime juice to it before incorporating it into the stack.
- If you prefer a milder taste, adjust the amount of chili sauce to suit your heat tolerance.
- For a more authentic sushi taste, consider using sushi rice instead of brown rice.
- Presentation matters! Use a ring mold to neatly layer the ingredients for a professional finish.
Nutrition per serving
1 ServingsCalories 1100kcal
Protein 90g
Carbohydrates 90g
Fiber 11g
Sugar 6g
Fat 40g
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