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The ingredients needed to make Japanese-inspired salmon stack:
- Prepare 1/2 cup or so of sashimi salmon, chopped
- Get 1/4 of a green onion, chopped
- Prepare 1/4 Japanese cucumber, peeled into thin strips
- Prepare 1/2 tbs miso
- Take 1/2 ripe avocado, mashed
- You need 1/4 tsp wasabi
- Take Sprouts (I used radish but I think bean or alfalfa would be better)
- Use Fish eggs
- Get Rice bran oil
- Prepare Salt and pepper
- Provide 1/4 tsp 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.
I used to help my mum make this dish when I was little. We had no baking tray at home in those days, as baking wasn't so common. Salmon and Avocado Stack: Light and fresh, perfect for Spring! Hokkaido Ichiba Japanese Restaurant @ The Gardens Mall. I could still vividly remember the last time I was at Hokkaido Ichiba for lunch.
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