Baked Salmon Sushi Stack
Layers of sushi rice, baked ginger garlic salmon, cream cheese, crab, and avocado stack loosely on the plate in this Baked Salmon Sushi Stack.
Calories per serving: 480kcal
Ingredients
~~ Rice ~~
- 2 cups (370 g) sushi rice
- 2 cups (473.18 ml) water
- 1/4 cup (59.15 ml) seasoned rice vinegar
~~ Salmon ~~
- 16 ounce (453.59 g) Salmon fillet
- 1/4 cup (25 g) green onion, chopped
- 2 clove (2 clove) garlic, chopped
- 1/2 teaspoon (0.49 teaspoon) ginger paste
~~ Assembly ~~
- 8 ounce imitation crab, surimi
- 4 ounce (113.4 g) cream cheese, softened
- 1 (1) cucumber, small, cut into matchsticks
- 1 (1) avocado, small cut into matchsticks
- 1 teaspoon (0.99 teaspoon) Sesame seeds, black for garnish
- 1 teaspoon (0.99 teaspoon) *Japanese BBQ Sauce, for garnish
Instructions
- Mise en Place
Rice
- Rinse the rice under cold water until it runs clear. Put the rice, vinegar, and water in the Instant Pot and set it to 6 minutes on high, using slow release. When the rice is done, fluff it and put it in the refrigerator to cool.
Salmon
- Remove any visible bones from the salmon. Put the salmon on a large piece of foil that will act as an envelope. Top with the ginger, garlic and green onion. Bring the sided up and close the foil into a package.
- Insert the probe thermometer and set the thermometer to 330 °F (166 °C). Bake the salmon in a 350 °F (177 °C) oven until it reaches 330 °F (166 °C), about 20 minutes. Remove the package from the oven and let it rest for at least 10 minutes. The residual heat will bring it completely to temperature.
- Open the packet up and remove the salmon. Set the salmon in the refrigerator to cool..
Assembly
- Break the crab up with your fingers. Make sure the cream cheese is softened and malleable.
- Cut the salmon into portions.
- Slice the salmon into two inch slices. Discard the skin.
- Put a layer of the rice on each plate.
- Put a layer of salmon pieces.
- Put a layer ot cream cheese on the salmon.
- Put a layer of crab and salmon pieces.
- Scatter the vegetables around and over the salmon.
- Top with the remaining salmon.
- Drizzle Japanese BBQ lightly on the salmon.
- Sprinkle with black sesame seeds for garnish.
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