Salmon Stack

5 from 3 votes

This super simple recipe is the perfect light and fresh snack, lunch, or light dinner! Sure to impress!!! This dish has layers of fluffy cilantro, lime rice. Salmon mixed with a spicy mayo. Smooth and creamy avocado. And fresh and cool cucumber. Forget getting that pricey sushi! Make this scrumptious snack at home!

Prep Time20

Cook Time0

Total Time20

Course: Appetizer

Cuisine: American

Servings:

Author: Serene

Equipment

measuring cup

Ingredients

Cilantro Lime Rice

1/2 cup white rice
1 cup water
1/4 tsp lime juice
1 tsp cilantro chopped
pinch salt

Avocado

1 medium ripe avocado
1/8 tsp lime juice
pinch salt

Spicy Mayo

1/2 cup mayonnaise
1 tbsp sriracha or less to taste
1/2 tsp chili oil
1 medium cucumber peeled, chopped
1 (5 ounce) Can Chicken of the Sea® Skinless & Boneless Pink Salmon
3 green onions chopped

Instructions

Prepare the rice by cooking the white rice in the water according to the directions.
Once cooked and cooled add in the lime juice, cilantro and a pinch of salt to taste.
Mash the avocado in a small bowl and add the splash of lime juice, and pinch of salt. Stir to combine.
Prepare the spicy mayo by mixing the mayonnaise, sriracha, and chili oil together. Add less oil and/or sriracha to make it less spicy if needed. Stir to combine.
In a small bowl add the Chicken of the Sea® Skinless & Boneless Pink Salmon, add 1 tablespoon of the spicy mayo and stir to combine. Salt to taste if needed.
In a 1 cup measuring cup add the chopped cucumber, spread a layer of the mashed avocado. Press it down to ensure it is packed into the cup. Add a layer of the Chicken of the Sea® Skinless & Boneless Pink Salmon mixture, press down to ensure that it is packed. Then add the layer of the cilantro lime rice, press down to pack.
Run a butter knife along the inside of the cup. Turn the cup upside down carefully onto a flat surface and gently lift.
Sprinkle with green onion and drizzle with spicy mayo. Serve and enjoy!

Nutrition