Smoked Salmon Sushi Stacks with Ginger Rice & Avocado-Cucumber Salad

[Sincerely-Food-Chef]

Ingredients

• 2 avocados
• 1 English cucumber
• 2 cloves garlic
• 2 (1 inch) pieces ginger root
• 1 small bunch green onions (scallions)
• 1 cup jasmine rice
• 2 (4 oz) pkgs smoked salmon
• 1 (8 oz) pkg sugar snap peas
• 1 yellow bell pepper
• brown sugar
• chili powder
• mayonnaise
• rice vinegar
• salt
• sesame seeds
• soy sauce
• toasted sesame oil

Instructions

1. Wash and dry the fresh produce.
   • 2 (1 inch) pieces ginger root
   • 1 small bunch green onions (scallions)
   • 1 yellow bell pepper
   • 1 English cucumber
   • 1 (8 oz) pkg sugar snap peas
   • 2 avocados
2. Peel and grate or mince ginger; transfer to a small saucepan.
3. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to the saucepan with the ginger. Add water and salt; bring the mixture to a boil over high heat.
   • 1 cup jasmine rice
   • 2 cup water
   • ¼ tsp salt
4. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
5. Meanwhile, peel and mince garlic; transfer to a medium bowl along with mayo and whisk to combine.
   • 2 cloves garlic
   • ½ cup mayonnaise
6. Trim and thinly slice green onions; add to the bowl with the mayo.
7. Trim, seed, and small dice bell pepper; add to the bowl.
8. Chop or tear salmon into small pieces and add to the bowl. Stir to combine the salmon mixture and set aside.
   • 2 (4 oz) pkgs smoked salmon
9. Place sesame seeds, oil, vinegar, soy sauce, sugar, chili powder, and salt in a large bowl. Whisk to combine the dressing.
   • 1 tbsp sesame seeds
   • 2 tsp toasted sesame oil
   • 2 tsp rice vinegar
   • 2 tsp soy sauce
   • 1 tsp brown sugar
   • ½ tsp chili powder
   • ⅛ tsp salt
10. Trim and medium dice cucumber; add to the bowl with the dressing.
11. Cut the snap peas crosswise into ¼-inch pieces; add to the bowl.
12. Uncover the rice and fluff with a fork. Add vinegar and sugar; stir to combine, then spread the rice out on a baking sheet pan to cool, about 5 minutes.
    • 1 tsp rice vinegar
    • ½ tsp brown sugar
13. Meanwhile, halve and pit the avocados; scoop out flesh with a spoon and medium dice. Add to the bowl with the other veggies and gently stir to combine the salad.
14. Place a ⅓-cup of the salmon mixture in a small cup or bowl; top with a ½-cup of rice and press gently to secure. Once the stack is complete, flip the cup or bowl onto a plate; tap on the bottom to loosen the stack. If the rice is sticking, run a knife around the edge before flipping.
15. Repeat with remaining salmon mixture and rice, creating 2 stacks per plate.
16. To serve, divide salad between plates and enjoy!