One of our favorite things to order out is sushi, while we also love ordering in or picking up poké. This recipe satisfies both of those cravings right in your own kitchen! Not sure about you, but we personally could go for sushi…always. We’re also so fascinated by sushi stacks/castles/zushi (tried and true from the 1225RAW menu, an awesome restaurant located here in Philly), and have always wanted to create a stack of our own.
Last month on vacation in Florida, I ordered a b-e-a-u-tiful sushi stack with salmon and tuna and couldn’t stop talking about it to Taylor. So, here we are! We like to think these poké stacks “taste like Hawaii” with each bite, so you’re welcome for the affordable, quick vacay.
PSA: We were a little hesitant to work with raw salmon, just because that’s not a typical ingredient in our kitchens…like, ever. But after some research, we decided to go for it—and we were glad we did! For this recipe, we recommend using frozen, wild caught salmon. As long as the salmon was frozen according to FDA guidelines, you’re g2g re: eating it raw. We used Open Nature Wild Caught Sockeye Salmon Filets, which we found at Acme. We defrosted one filet for this recipe, removed the skin, and were in business!
A tip before you get to assembling: make sure you stack in the order described in the directions. If you put the avocado and the mango in the measuring cup first, they will get stuck in the measuring cup, and your stack will be deliciously incomplete. We’re not speaking from experience or anything… *wink wink*
- 4 oz salmon filet, small cubed
- 4 oz ahi tuna steak, small cubed
- 1 medium cucumber, diced
- 1/2 avocado, diced
- 1/2 mango, peeled and diced
- 1 1/3 cups cooked brown rice
- 4 scallions, thinly sliced
- 2 tbsp rice vinegar
- 2 tsp coconut aminos (or reduced-sodium soy sauce)
- Trader Joe’s EBTB seasoning, to taste
For the “eel sauce” drizzle:
- 2 tbsp coconut aminos (or reduced-sodium soy sauce)
- 2 tbsp pure maple syrup
- 1 tbsp rice vinegar
- 1 tbsp white wine vinegar
For the spicy mayo drizzle:
- 1 tbsp mayonnaise; we used Primal Kitchen avocado oil mayo, found here.
- 1/4 tsp sriracha
- Combine salmon and tuna in a small bowl with 2 tsp coconut aminos. Set aside to marinate until stacks are ready to assemble.
- Add rice vinegar and scallions to cooked rice and stir until combined. Set aside.
- Combine “eel sauce” ingredients in a small pot and simmer over medium heat until reduced, about 5 minutes. Remove from heat when sauce has thickened. Set aside.
- Combine spicy mayo ingredients in a small bowl and stir until mixed thoroughly. Set aside.
- Combine avocado and mango in a small bowl.
- Now you’re ready to assemble! In a 1-cup measuring cup, layer 1/4 cup cucumber, 1/4 cup avocado and mango mixture, 1/4 salmon and tuna mixture, and top with 1/3 cup rice. Carefully flip measuring cup onto flat surface, and lift straight off to reveal your mesmerizing stack! Top with drizzles of “eel sauce” and spicy mayo, and EBTB seasoning.
Yield: 4 servings
Serving size: 1 poké stack
294 calories per serving • Fat: 8g • Carbohydrates: 33.2g • Protein: 17.2g