Up close view of top layer of sashimi stack topped with sesame seeds

The Sashimi “Stack”

I suppose there is an actual name for this kind of dish, but I have always called it “The Sashimi Stack”. I came across a version of it on Zlata Panchenko’s Instagram page* years ago. I recreated it once for my husband’s birthday. And even though I bought a set of forms specifically for it, I haven’t made it in a really long time.

*Zlata Panchenko (@zpzlata on Instagram) is an incredible food photographer in Russia. Even if you don’t speak the language, her account has some of the most spectacular food photography ever.

The only thing you absolutely need for this recipe is the ring mold that allows to you pack everything nice and tight. Ingredients are mostly up to you! The recipe I give here is my favorite combination, but you can do with less. Or with something else entirely. I give a list of suggestions below.

Up close view of top layer of sashimi stack topped with sesame seeds

Ring Form

I bought a set on Amazon years ago. It came with few other shapes that I still haven’t used. Which is okay – the one I do use is not something I can replace with something else. It’s one of those things that can sit in the drawer for years but when you need it – you need it. The ring I use in this recipe is 3 inches in diameter and about 1.5 inches tall.


There isn’t a right or wrong way to create this stack. I use – as you will see in the recipe – salmon and tuna sashimi pieces, avocado, cucumber, and cream cheese. You can also experiment with using cooked sushi rice, seaweed salad, cooked shrimp, or smoked salmon cut in small pieces.

I buy a small sashimi platter from our local supermarket. You can also get it at any sushi restaurant.

If you want to add the flavor of wasabi to it, you can add a small amount to cream cheese. I use it in my Smoked Salmon and Wasabi Cream Cheese Roll-Ups.

Layers of tuna, salmon, cucumber, avocado, cream cheese in the sashimi stack
Layers of tuna, salmon, cucumber, avocado, cream cheese in the sashimi stack

The Sashimi “Stack”

Yana, babushkacooking.com
Total Time 20 minutes
Course Appetizer
Cuisine Japanese
Servings 2


  • Metal round form with lid/pusher


  • 1 oz cucumber cut in 1/4 inch pieces
  • 1/4 avocado
  • salt and pepper, to taste
  • 1 tsp lemon juice
  • 4-5 oz tuna and salmon sashimi, cut in 1/4 inch pieces
  • 1 Tb cream cheese, room temperature
  • soy sauce, optional* (see notes)
  • sesame seeds, optional


  • Mash avocado using a fork in a small bowl; add lemon juice and salt and pepper to taste.
  • Place ring form in the center of plate (or bowl: see notes)
  • Add ingredients in layers **(see notes)
  • Carefully press down with the pusher. Some moisture might come out at the bottom around the ring – dab it with the paper towel.
  • Continue applying light pressure to the pusher as you pull the ring out. Run a knife between the pusher and the top layer (very close to the pusher) to release any stuck-on pieces.
  • Mix any remaining pieces and place on top.
  • Serve with sesame seeds and soy sauce, if desired.


* If you are going to be serving this with soy sauce poured over, choose bowl or platter with walls, not flat. 
** I prefer to place tuna at the bottom and salmon on top, but that’s just my visual preference. The only thing you need to remember is that you can’t place cucumbers (or seaweed salad, if you’re using it) in the middle. It will slide or crumble. Cream cheese, avocado (and rice, if you’re using it) are the “sticky” ingredients. 
Keyword sashimi, seafood

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