This recipe is not only delicious but is a beautiful presentation to serve to guests. It is a bit more labor-intensive than most of my recipes, but it is well worth your time. 

 

My inspiration for this recipe came from Stacks, The Art of Vertical Food by Deborah Fabricant. It is full of creative expression, quality fresh food, and of course, awe-inspiring presentation. 

 

Yield, 5 stacks

 

Peanut Sesame Sauce 

½ cup Thai peanut sauce

1 Tbsp peanut butter

¼ cup tamari or soy sauce

3 Tbsp sesame oil 

⅓ cup seasoned rice wine vinegar

1 Tbsp toasted white sesame seeds

1 tsp fresh ginger

 

1½ cups short-grain sushi rice

1 piece of kombu, about the size of a postcard

4 Tbsp Japanese rice vinegar

2 Tbsp sugar

½ tsp salt

 

1 lb. shrimp, rinsed and deveined 

1 Tbsp olive oil

½ clove garlic

 

¾ lb. asparagus

½ cup mayonnaise or avocado mayonnaise

1 tsp garlic chili paste

1 Tbsp green onions, minced

1 tsp fresh lemon juice

 

½ cup orange fish roe (tobiko)

3 cups cooked sushi rice

2 Tbsp wasabi paste

⅔ cup diced avocado

¾ cup radish sprouts

½ cup peanut sesame sauce

1 Tbsp black sesame seeds

 

Make the Peanut Sesame Sauce mix all of the ingredients and whisk to blend and chill in the refrigerator until you are ready to serve. 

 

To make the Sushi Rice, put the rice in a sieve and submerge it in a large bowl of water. Wash it thoroughly and discard the milky water. Keep washing and changing the water until the water stays clear. Drain the water and let the rice stand for 30 minutes.

 

Make a few cuts in the kombu. Put the washed rice and the water in a large stockpot. Add the kombu and cover with a lid. Over medium-high heat, bring the rice to a boil. Cook the rice for 3-5 minutes without removing the lid. Adjust the temperature if it starts to boil over. Reduce the heat to very low and simmer for 8 - 10 minutes. Lift the lid and discard the kombu. 

 

In a small pot, add the rice vinegar, sugar, and salt. Simmer the mixture while stirring until the sugar and salt dissolve. Do not let it boil. Remove it from the heat to cool. 

 

Transfer the rice to a large wooden bowl, like a salad bowl. Pour a little of the vinegar over the rice. Spread the rice evenly in the bowl and, using a slicing action, coat the grains of rice and separate them. Fan the rice gently to cool it. Continue to add the vinegar, use a slicing motion, and fan the rice until it looks glossy and has cooled to room temperature. 

 

Make the Shrimp by heating a skillet on high heat and sautéing the shrimp in olive oil  for about 1 minute. Add the garlic and sauté for 1 more minute. Chop the shrimp and set aside.

 

To make the Asparagus, blanch the asparagus for 1 minute. Drain the asparagus and trim and chop it. Combine the mayonnaise, garlic chili paste, green onions, and lemon juice. Mix the asparagus into the mixture and set aside. 

 

To Assemble the Stacks brush the stack molds with olive oil. Layer in the following order: 2 Tbsp sushi rice, ⅛ tsp wasabi, 1½ Tbsp roe, 2 Tbsp shrimp, 1 heaping Tbsp avocado, 1 Tbsp sushi rice, 2 Tbsp asparagus, 2 Tbsp sprouts, 2 Tbsp sushi rice. Press down firmly and chill until ready to serve. 

 

To serve, slide a spatula under each stack and transfer to a serving platter or plate. Unmold, top with a little roe, spoon the peanut sauce around the plate's base, and sprinkle with the black sesame seeds. 

 

Just Salt It, and enjoy!