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These stunning stacks bring bright color and delicious flavor to your elegant Yom Tov meal.
1/2 cup coconut aminos
1/4 cup fresh orange juice
3 tablespoons Gefen Honey
1 teaspoon fresh grated ginger (grate with a microplane)
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/8 teaspoon crushed red pepper flakes
1 teaspoon arrowroot starch (or Gefen Cornstarch)
1/4 cup water
4 salmon fillets, cut into 1-inch strips
1/4 cup black sesame seeds, lightly toasted
4 cups cooked sushi rice
1/4 cup light seasoned rice vinegar, or more to taste
3 to 4 mangos, depending on size
chives, for garnish
Preheat oven to 350 degrees Fahrenheit.
In a small saucepan, combine coconut aminos, orange juice, honey, ginger, garlic, red pepper flakes and cook over medium heat for six minutes, stirring frequently.
In a separate small bowl, dissolve arrowroot starch in 1/4 cup water.
Add arrowroot mixture to the saucepan and stir to combine. Simmer for an additional four minutes.
Place salmon in a baking dish and pour a generous amount of sauce over salmon. Cook for 15 minutes. Spoon sauce from bottom of pan over salmon; the sauce will have thickened and will give more color to the fish. Sprinkle with sesame seeds.
Mix cooked sushi rice with rice vinegar. Taste and add more rice vinegar, if desired.
Slice mango into thin slices, going around the pit and down the length of the mango. Use a three-inch round cookie cutter to cut 16 circles out of the mango slices and set aside.
To assemble, place the mango circle into the cookie cutter set on a small plate. Fill with sushi rice until about three-fourths full and press down gently for an even and smooth finish. Gently remove the cutter and layer the second mango slice on top.
Top with salmon slices at an angle and garnish with chives just before serving. Garnish plate with additional teriyaki sauce, if desired.
Styling and Photos by Heather Winters
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