Japanese-inspired salmon stack
Japanese-inspired salmon stack. Japanese-inspired salmon stack I bought these food molds and went on a kick of making round things. I was into Japanese food at the time so this was one of them, which I served with a side of tofu with ponzu sauce and some sauteed asparagus. All amounts are after-the-fact estimates; your mileage may vary. All amounts are after-the-fact estimates; your mileage may vary. I bought these food molds and went on a kick of making round things. To make Japanese-inspired salmon stack you need 11 ingredients and 5 steps easily.
The ingredients needed to make Japanese-inspired salmon stack:
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1/2 cup of or so of sashimi salmon, chopped
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1/4 of of a green onion, chopped
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1/4 of Japanese cucumber, peeled into thin strips
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1/2 tbs of miso
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1/2 of ripe avocado, mashed
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1/4 tsp of wasabi
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of Sprouts (I used radish but I think bean or alfalfa would be better)
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of Fish eggs
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of Rice bran oil
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of Salt and pepper
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1/4 tsp of soy sauce
Steps to make Japanese-inspired salmon stack:
- Chop up the salmon and green onion and mix together with just a little rice bran oil. Put this in the food mold as the bottom layer of your stack.
- Season the cucumber slices to taste, mix with the mirin and soy sauce, and add as the second layer of your stack. Sorry the soy sauce is the last ingredient – I forgot when it I was initially listing them out.
- Mash up the avocado, season to taste, then blend in the wasabi (use more if you want more punch). Spoon into the stack as your third layer.
- Remove mold, top with sprouts and fish eggs (I prefer the small tobiko)
- Serve as is or with sides of your choice to the girlfriend, who is relieved to find she is not eating pizza yet again.
Prepare the dressing in advance, cover and chill in the fridge until ready to use. You could replace the smoked salmon with smoked trout and the Romaine lettuce with Little Gem if you prefer. I bought these food molds and went on a kick of making round things. I was into Japanese food at the time so this was one of them, which I served with a side of tofu with ponzu sauce and some sauteed asparagus. All amounts are after-the-fact estimates; your mileage may vary.
