Name: Smoked Salmon Sushi Stacks with Ginger Rice & Avocado-Cucumber Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ English cucumbers; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ cups jasmine rice; 3 (113 g) pkg smoked salmon; 1 ½ (227 g) pkg sugar snap peas; 1 ½ yellow bell peppers; brown sugar; chili powder; mayonnaise; rice vinegar; salt; sesame seeds; soy sauce; toasted sesame oil

Smoked Salmon Sushi Stacks with Ginger Rice & Avocado-Cucumber SaladSmoked Salmon Sushi Stacks with Ginger Rice & Avocado-Cucumber Salad — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 avocados

1 ½ English cucumbers

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ cups jasmine rice

3 (113 g) pkg smoked salmon

1 ½ (227 g) pkg sugar snap peas

1 ½ yellow bell peppers

brown sugar

chili powder

mayonnaise

rice vinegar

salt

sesame seeds

soy sauce

toasted sesame oil

Instructions

Wash and dry the fresh produce.

Peel and grate or mince ginger; transfer to a medium saucepan.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to the saucepan with the ginger. Add water and salt; bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, peel and mince garlic; transfer to a medium bowl along with mayo and whisk to combine.

Trim and thinly slice green onions; add to the bowl with the mayo.

Trim, seed, and small dice bell peppers; add to the bowl.

Chop or tear salmon into small pieces and add to the bowl. Stir to combine the salmon mixture and set aside.

Place sesame seeds, oil, vinegar, soy sauce, sugar, chili powder, and salt in a large bowl. Whisk to combine the dressing.

Trim and medium dice cucumbers; add to the bowl with the dressing.

Cut the snap peas crosswise into ¼-inch pieces; add to the bowl.

Uncover the rice and fluff with a fork. Add vinegar and sugar; stir to combine, then spread the rice out on a baking sheet pan to cool, about 5 minutes.

Meanwhile, halve and pit the avocados; scoop out flesh with a spoon and medium dice. Add to the bowl with the other veggies and gently stir to combine the salad.

Place a ⅓-cup of the salmon mixture in a small cup or bowl; top with a ½-cup of rice and press gently to secure. Once the stack is complete, flip the cup or bowl onto a plate; tap on the bottom to loosen the stack. If the rice is sticking, run a knife around the edge before flipping.

Repeat with remaining salmon mixture and rice, creating 2 stacks per plate.

To serve, divide salad between plates and enjoy!

Open this recipe in Flambette