These Salmon Stacks with Microgreens and Broccoli Sprouts are a fresh and elegant meal that’s surprisingly easy to make. Layers of seasoned sushi rice, seared salmon, creamy avocado, crisp cucumber, and pickled onions are topped with Eatmore Microgreens and Broccoli Sprouts for added flavour, texture, and nutrition. Perfect for lunch, dinner, or entertaining, these salmon stacks bring together fresh ingredients with Japanese-inspired flavours.
Ingredients
- 1 cup Sushi Rice
- 1 Tbsp Rice Vinegar
- 1 Tbsp Sesame Oil
- 1 tsp Salt
- 400 gr. Salmon Filet cut into 6 large cubes
- 1 Tbsp Rice Vinegar
- 2 Tbsp Tamari sauce
- 2 tsp Maple Syrup
- 1 tsp salt
- Freshly ground Pepper
- 1 Tbsp Avocado oil
- 2 Tbsp Avocado Mayonnaise
- 1 Avocado
- Pickled Onions and / or pickled Ginger
- English Cucumber slices
- Lemon Slices
- Eatmore Broccoli Sprouts and Microgreens
Directions
- Wash and strain the Sushi Rice and cook as per instruction (do not add any seasoning)
- Mix the Rice Vinegar, Sesame Oil and Salt-set aside
- Mix all ingredients for the Marinade of the Salmon in a bowl big enough to hold the large Salmon cubes. Toss and marinade for 15 min.
- Heat up Avocado Oil in a large skillet, add the salmon cubes, skin side down and sear. Reduce the heat, flip Salmon cubes and add the Marinade to the skillet. Cook until tender and Marinade is evaporated. Take off the skin. Place Salmon on a plate and set aside.
- Fold the Rice seasoning into the cooked Rice, season as desired. Set aside.
- Slice English Cucumber, Lemons, Avocado – set aside Mix.
- Press the seasoned, warm Sushi Rice evenly into six biscuit rings (or free form)
- Add a small amount of Avocado Mayonnaise to each top, spread on evenly.
- Arrange Avocado and Cucumber slices on the Rice, add the Salmon Cubes, add pickled onions and/or pickled ginger.
- Remove the rings
- Top with Eatmore Microgreens and Broccoli Sprouts.
- Serve with lemon slices and more Eatmore Sprouts.
Enjoy!