Sushi’s always seemed like this mysterious art, right? But these Philadelphia Sushi Stacks—think of them as sushi’s laid-back cousin—are easier than assembling a jigsaw puzzle on a lazy Sunday. The creamy layers of Philadelphia cream cheese paired with fresh veggies and a whisper of soy sauce—it’s like a harmonious little orchestra of flavors that everyone will want an encore of.
Steps
- Prepare the foundation by cooking 4 cups of sushi rice according to package instructions. Allow it to cool slightly before use.
- Cut 1 pound of smoked salmon into small, bite-sized pieces. Set aside for layering.
- Soften an 8 oz. brick of cream cheese by spreading it with a knife or gently heating it in a saucepan until it’s smooth and pourable.
- Julienne one large English cucumber or slice it into thin coins for a fresh and crunchy texture.
- Slice one large avocado thinly after removing the pit. Set these slices aside for layering.
- Cut a nori sheet into small, confetti-like pieces to use as a flavorful garnish.
- Begin assembling the sushi stacks by layering the cooked rice, smoked salmon, softened cream cheese, cucumber, avocado, and nori pieces in that order.
- As a final touch, add garnishes like pickled ginger and wasabi to enhance the flavor of your sushi stacks.
Ingredients
- 4 cups cooked sushi rice
- 1 pound smoked salmon, diced
- 1 (8 oz.) package of cream cheese, softened
- 1 large English cucumber (or regular cucumber), julienned or thinly sliced
- 1 large avocado, pitted and thinly sliced
- 1 nori sheet, cut into small pieces
- Optional garnishes: pickled ginger, wasabi
FAQ
- Can I customize the ingredients in the Philadelphia Sushi Stacks?
- Yes, you can easily customize the ingredients to suit your taste. For example, you could substitute the smoked salmon with your preferred type of fish or add additional vegetables like carrots or bell peppers.
- What is the best way to soften the cream cheese for this recipe?
- You can either spread the cream cheese directly with a knife or heat it in a saucepan over medium heat, stirring frequently, until it becomes the consistency of thick sour cream. This will allow you to drizzle it over the sushi stacks more easily.
- What size of springform pans should I use for the sushi stacks?
- If you use larger mini springform pans, you will need about 1 cup of cooked rice per stack and julienned cucumbers. For smaller mini springform pans, use 2 tablespoons of cooked rice per bite and cucumber coins.
- How can I garnish the sushi stacks?
- You can garnish your sushi stacks with pickled ginger and wasabi for added flavor and presentation. Adjust the quantity to your liking.
- Is there a substitute for nori in this recipe?
- If you prefer not to use nori, you can leave it out or replace it with another type of seaweed or omit it entirely based on your preference.
Tips
- Consider heating the cream cheese in a saucepan until it reaches a thick, sour cream-like consistency. This makes it easier to drizzle over the sushi stacks using a fork, piping bag, or a ziplock bag with a small corner cut off.
- When layering your sushi stacks, use a mini springform pan to help shape them neatly. For larger pans, use about 1 cup of cooked rice per stack; for smaller pans, use around 2 tablespoons of rice per bite.
- To add a burst of flavor and authenticity, garnish your sushi stacks with pickled ginger and wasabi. These accompaniments enhance the overall taste and presentation of the dish.
Equipment
- Mini Springform Pans – These are used to shape the sushi stacks.
- Piping Bag – If you choose to drizzle the cream cheese, a piping bag can be helpful.
- Julienne Peeler or Slicer – Useful for slicing the cucumber into thin julienne strips.
- Sauce Pan – If you decide to heat the cream cheese to drizzle, a small saucepan will be needed.
