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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

Equipment

  • Metal round form with lid/pusher

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

* 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