Smoked Salmon Sushi Stacks with Ginger Rice & Avocado-Cucumber Salad

Directions

1. Rinse the jasmine rice under cold water in a colander, then transfer to a small saucepan with the grated ginger and a pinch of salt.
2. Add water, bring to a boil, then cover and reduce the heat to low; simmer until the liquid is absorbed, about 15–18 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. In a medium bowl, combine minced garlic with mayonnaise and whisk until smooth. Add trimmed green onions and diced bell pepper, then fold in the chopped salmon to make the salmon mixture.
4. In another bowl, whisk together sesame seeds, toasted oil, rice vinegar, soy sauce, brown sugar, chili powder, and salt to form the dressing.
5. Slice cucumber and add it to the dressing along with the trimmed sugar snap peas; toss to coat. Dice avocado and fold into the salad just before serving.
6. Uncover the rice and fluff with a fork. Stir in a splash of vinegar and a pinch of sugar, then spread the rice on a baking sheet to cool for about 5 minutes.
7. Dice avocado and fold into the salad with the cucumber and peas, mixing gently.
8. Spoon a 1/3-cup portion of the salmon mixture into small cups or bowls, press in a 1/2-cup portion of rice on top, then invert onto plates to form a stack. Repeat with the remaining ingredients to make two stacks per plate.
9. Arrange the salad beside the stacks on each plate and serve shared portions immediately.