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. 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. 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. You can have Japanese-inspired salmon stack using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Japanese-inspired salmon stack

It's 1/2 cup of or so of sashimi salmon, chopped.
Prepare 1/4 of of a green onion, chopped.
You need 1/4 of Japanese cucumber, peeled into thin strips.
It's 1/2 tbs of miso.
You need 1/2 of ripe avocado, mashed.
Prepare 1/4 tsp of wasabi.
You need of Sprouts (I used radish but I think bean or alfalfa would be better).
Prepare of Fish eggs.
Prepare of Rice bran oil.
Prepare of Salt and pepper.
It's 1/4 tsp of soy sauce.

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. 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.

Japanese-inspired salmon stack instructions

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 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. Here is how you achieve that. Turn the heat on high and bring to a boil.