A fun take on sushi, these colorful rice stacks make a fresh and tasty meal. Not to mention the ingredients alone will have you coming back for more. Made with curry sauce, sliced avocado, fresh mango, and crisp cucumber, it’s irresistible. Add some lime juice and red onion and you’ve got one of our most exquisite salmon recipes.
Cook rice according to package directions. Fold in vinegar, salt and sugar. Let cool completely.
In small bowl, toss salmon with curry sauce. In separate bowl, toss together avocado, mango, cucumber, red onion, 3 tbsp lime juice, ginger and salt. In separate bowl, stir together mayonnaise, remaining lime juice and curry powder; set aside.
Divide salmon mixture, avocado salad and rice into 6 portions each. In 1-cup dry measure, layer one portion each of the salmon mixture, avocado salad and rice, pressing slightly to compress ingredients; invert onto serving plate.
Repeat with remaining portions. Drizzle with curry mayonnaise and sprinkle with sesame seeds.
Think outside the roll with these innovative sushi stacks! Made with shredded cooked salmon and mouthwatering Madras curry, this Japanese-Indian hybrid is just the treat you’ve been looking for to impress your dinner guests. Whether for an appetizer or a light, weekend meal, these tasty bites are nothing short of spectacular.
Not hooked yet? The tasty curried salmon in this dish pairs perfectly with sweet chunks of mango, creamy avocado slices, and our 100% made-for-sushi Mahatma® Short Grain Rice. On top of all that, fresh ginger, finely chopped red onion, and lime juice add the ideal amount of zesty flavors to complement the savory curry mixture and balance out its buttery texture.
Pair with a bit of soy sauce, some freshly shaved ginger, and just the right amount of wasabi, and you’ll have a five-star, restaurant-worthy fusion dish.
Substitute chopped cooked shrimp for salmon, if desired.