Spicy “Salmon” Sushi Stack

A deconstructed plant-based sushi roll built from layers of sushi rice, avocado, cucumber, and smoked carrot strips.

Sushi is one of my favorite food groups. While I enjoy going to a sushi bar and ordering sushi, I enjoy making it even more. Before I transitioned to a plant-based lifestyle, I enjoyed quite a bit of sushi and sashimi. My favorite sushi almost always contained tuna and/or salmon. And my favorite combination was spicy salmon with cucumber and or avocado.

Not much has changed, except that I now use smoked marinated carrots instead of raw fish. (Don’t question my sanity – you haven’t even tried it yet.) What’s really interesting is my husband has always hated fish. He won’t touch it, and never has. Even now that we eat plant-based, he still won’t even glance at my sushi or faux “salmon” lox!! Yet, it doesn’t contain any fish whatsoever. Either he says the nori has a fishy smell or my sushi looks too much like fish. I tend to agree – but I think both are positive points.

I mean, look at this photo – isn’t this Spicy “Salmon” Sushi Stack absolutely stunning?! I think sushi is delicious edible art.

As I’ve enjoyed all forms of sushi over the past two decades, I have seen a myriad of ways to create sushi and even more creative versions resembling sushi – my daughter and I even made sushi donuts using a Wilton donut pan once! It’s always an artful adventure and I’ve enjoyed making a wide array of sushi rolls, deconstructed sushi bowls, sashimi, sushi stacks, and poke – the ultimate deconstructed sushi bowl. Regardless of how it’s made, I think sushi and poke are divine delicacies.

This Spicy “Salmon” Sushi Stack is a fun way to eat sushi. And it emulates my favorite sushi combination. Even better, it’s really easy – it’s just layers of delicious sushi fillings built upon a foundation of seasoned sushi rice. But it looks fancy and will impress anyone you choose to share it with.

Now in order to make this Spicy “Salmon” Sushi Stack, you need a few key components: Vegan Smoked Salmon Carrots, Seasoned Sushi Rice, Spicy Mayo, Cucumber, and Avocado. Round it off with some pickled ginger, wasabi, and a sprinkling of sesame seeds and scallions (green onions).

The first key component is Vegan Smoked “Salmon” Carrots; the recipe can be found here. It’s a very simple recipe so don’t let the list of ingredients for the marinade scare you away. It’s simply marinated and roasted peeled carrot strips. The longer it sits in the marinade, the better. The key is to roast it long and slow in the oven first.

The great news is the Vegan Smoked Salmon Carrots can be done in advance. Preferably, you’ll roast and marinade these carrots at least two days before you want to make this sushi stack; and the carrots are good for at least one week in the refrigerator. I’ve eaten all of mine within a week each time I make it; otherwise, I’m not sure how long it would last.

The other good news is there are so many things you can do with these smoked carrots. They are incredible as vegan lox – place a smidgen vegan cream cheese on toast with these munchkins and sprinkle with some capers – delicious!! You can also make sushi and sushi bowls. I’ve made a myriad of types of sushi rolls and recipes with these smoked carrots (recipes and instructions to follow soon, I promise). The possibilities are only limited by your creativity – and the results are all delicious.

The next key component is Seasoned Sushi Rice. It’s the foundation for this layered sushi stack and adds quite a bit of substance as well. Simply cook the rice in your Instant Pot or pressure cooker for 4 minutes, then allow the pressure to release naturally. If you’re using brown rice, set it on high pressure for 20 minutes. I have found this fool-proof process makes perfect rice every single time.

Once your rice is cooked, stir in a little agave, rice wine vinegar, and a pinch of salt. Place a damp paper towel over your bowl to keep your rice from drying out while you’re making your layered sushi stacks.

Cucumber and Avocado are the perfect vegetable and fruit combination for this sushi stack. You may know by now that I love eating a variety of colors and textures. Each dish incorporates both whenever possible. In this recipe, the crunchy cucumber and creamy avocado are the yin-yang balance required to make delicious sushi. Not only do they complement the “salmon” carrots but they each add vibrant color and contrast as well.

Next up is the Spicy Mayo Blend – this is the critical sauce that makes the spicy part of the Spicy “Salmon” Sushi Stack. Fortunately, it’s a very quick and easy sauce comprised of vegan mayo, chili-garlic sauce, sesame oil, and lime juice.

Simply mix it up and you’re ready to go!

And finally, the Spicy Salmon concoction! This is the culmination of the marinated smoked carrots and that critical spicy sauce we just talked about. First, you’ll need to chop up your smoked carrot strips a bit so that they’re in much smaller pieces. Then add the smoked carrot bits into the spicy mayo blend and stir gently to combine.

LET THE STACKING BEGIN!!

I used a three inch round stainless steel food form (round cyllindrical food mold) but you can use any shape or size you have on hand. If you don’t have a food form, you can buy a 3 inch stainless steel food form on Amazon Prime for about $6.  I can’t remember where we got ours; but we’ve had it for over a decade. And I use it all the time for lots of different things, including cutting perfectly round cookies, biscuits, english muffins, breakfast patties, My Favorite Veggie Burger, slices of tofu for my Ultimate Breakfast Sandwich, and so on. This is a very useful and versatile tool that doesn’t take up much space.

If you don’t have one and prefer not to buy one, no problem. I’m sure Google has some great recommendations for you, but my notes at the end include a couple of home remedies that may be helfpul for you. Please let me know if you try these and how they work or don’t work.

Let’s get started!! Place a piece of saran wrap on your counter, bamboo mat, cutting board, etc. This will allow for easy transfer when you’re sushi stack is complete. Now place your food form on the Saran Wrap. You can always layer your sushi stack on your plate – but wait, I never do this. And now that I think about it, I have no idea why not. I’ll try to remember to do this in the future…

Now scoop a portion of the seasoned sushi rice into the food form and press the rice down to the surface to form an even layer of rice. This is your foundation. Now place some chopped cucumber, then avocado. Press down gently on each layer to ensure each layer is even and steady. Now scoop the same amount of spicy “salmon” mixture on top. The food mold should be filled to the brim now. Carefully remove the food mold and garnish with green onions and sesame seeds, if desired. 

It’s time to enjoy your beautiful and delicious work of art! And please do let me know if you try this recipe.

Spicy “Salmon” Sushi Stack Ingredients

• 2 cups seasoned sushi rice (recipe below)
• 1 cup Spicy “Salmon” Carrot blend* (recipe below)
• 1 cup cucumber, peeled and chopped
• 1 avocado, peeled and cubed
• 2 green onions (scallions), thinly sliced
• 1 tsp sesame seeds
• pickled sushi ginger
• wasabi

Spicy “Salmon” Carrot Blend Ingredients

• 1 cup Vegan Smoked “Salmon” Carrots*
• 1 Tbsp vegan mayonnaise
• 1 tsp chili garlic sauce (or siracha)
• 1 tsp fresh lime juice
• ½ tsp sesame seed oil

Seasoned Sushi Rice Ingredients

• 1 cup of medium grain sushi rice
• 1¼ cup water
• 2 Tbsp rice vinegar
• 1 Tbsp agave or maple syrup
• dash of salt

Seasoned Sushi Rice Instructions

1. In an Instant Pot, combine 1 cup of medium grain sushi rice and 1¼ cup water. Set to high pressure for 4 minutes, and allow to release pressure naturally. If you’re using brown rice, set to high pressure for 20 minutes, and allow to release pressure naturally.
2. After the pressure releases, add in rice vinegar, agave syrup, and a dash of salt.  Stir to combine. It should be very sticky rice. Transfer to a small bowl and keep covered with a wet paper towel. Set aside.

Spicy “Salmon” Carrot Blend Instructions

1. On a cutting board, use a sharp knife to roughly chop the smoked carrot slices and place into a medium size bowl.
2. Add the mayo, lime juice, sesame seed oil. Stir well to combine.

Spicy “Salmon” Carrot Avocado Stack Instructions

1. Place a round food form** on a cutting board or bamboo sushi mat lined with a piece of saran wrap.
2. Fill with about ½ cup of sushi rice and press down to make an even layer. 
3. Fill with ¼-½ cup cucumber and press down lightly to make an even layer.
4. Fill with ¼-½ cup avocado and press down lightly to make an even layer.
5. Fill with ¼- ½ cup smoked carrots and press down lightly to make an even layer.
6. Carefully place the mold on to your plate and remove the mold.
7. Sprinkle with green onions and sesame seeds.

Notes

* The Vegan Smoked “Salmon” Carrots recipe can be found here. It should be made at least two days in advance to allow the carrot to marinade in the sauce.

** If you don’t have a food form, you can get one on Amazon Prime for about $6.  You also have a couple of home remedies. Please let me know if you try these and how they worked or didn’t work for you. I’m very curious to see how well they work.

Cut a 2 inch by 10 inch rectangular piece of sturdy cardstock. Tape the ends together to form a circle.  Line it with saran wrap and fill as instructed.

You can try using a measuring cup or small bowl. Be sure to line it with a piece of Saran Wrap so that you can easily remove the stack from the measuring cup or bowl. Then fill it backwards – but not completely. Start with the avocado, then the cucumber, then the rice. Gently flip it over onto a serving plate and spoon the spicy “salmon” mixture on top.