Enjoy Wild Planet Wild Salmon in this creative sushi stack recipe. Our wild-caught salmon isn't frozen and go fresh from the boats, straight into the cans. The skinless, boneless fillets are packed and cooked just once to retain all of their nutrients and natural juices.
- 1 cup cooked sushi rice
- 2 tsp rice wine vinegar
- 2 tsp granulated sugar
- 1/2 tsp sea salt
1 (6oz) can Wild Planet Wild Pink Salmon undrained
- 1 tsp coconut mayo
- 1 tsp coconut aminos
- 1 green onion, minced
- 1/4 tsp black sesame seeds
- 1/4 tsp sea salt
- Pinch black pepper
- 1 cup diced avocado
- 1/2 cup diced red onion
- 4 sheets roasted seaweed, cut in strips
- Sriracha mayo, to taste
- Black sesame seeds, to taste
Place cooked sushi rice, rice wine vinegar, granulated sugar, and sea salt in a bowl, mix.
In a separate bowl, add flaked pink salmon, coconut mayo, coconut aminos, minced green onion, black sesame seeds, sea salt, black pepper.
Place sushi mold on flat plate. Add 1/2 cup diced avocado, 1/4 cup diced red onion, 2 cut up sheets of roasted seaweed, and 1/2 cup salmon mixture.
Remove stack from mold, drizzle with sriracha mayo and black sesame seeds.