
How To Make Philadelphia Sushi Stacks
Try this experimental fusion dish at home. Make these sushi stacks with rice, salmon, some avocados, and topped with Philadelphia cream cheese.
Preparation: 10 minutes
Cooking:
Total: 10 minutes
Serves:
Ingredients
- 4cupscooked sushi rice
- 1lbsmoked salmon,cut into small pieces
- 8ozPHILADELPHIA Cream Cheese,softened
- 1largeEnglish cucumber,julienned
- 1largeavocado,pitted and thinly sliced
- 1nori sheet,cut into small confetti-like pieces
For Garnishes:
- pickled ginger
- wasabi
Instructions
-
Layer the rice, salmon, cream cheese, cucumber, avocado and nori to form sushi stacks.
-
Spread the cream cheese on with a knife. Or heat it in a small saucepan over medium heat, stirring often, until it reaches the consistency of thick sour cream. Then drizzle it over the sushi stacks with a fork or use a piping bag.
Recipe Notes
- If using the larger mini springform pans, use 1 cup of cooked rice per stack and the julienned cucumbers.
- If using the smaller mini springform pans, use 2 tablespoons of cooked rice per bite, and the cucumber coins.
Nutrition
- Calories:Â 651.47kcal
- Fat:Â 34.12g
- Saturated Fat:Â 13.50g
- Monounsaturated Fat:Â 13.49g
- Polyunsaturated Fat:Â 3.24g
- Carbohydrates:Â 56.60g
- Fiber:Â 5.41g
- Sugar:Â 3.73g
- Protein:Â 30.29g
- Cholesterol:Â 88.45mg
- Sodium:Â 977.99mg
- Calcium:Â 105.37mg
- Potassium:Â 788.31mg
- Iron:Â 3.70mg
- Vitamin A: 246.85µg
- Vitamin C:Â 9.11mg
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