Name: Philadelphia Sushi Stacks
Prep time: 10 min
Total time: 10 min
Ingredients: 4 cups cooked sushi rice; 1 lb. smoked salmon, cut into small pieces; 1 (8 oz.) brick PHILADELPHIA Cream Cheese, softened*; 1 large English cucumber (or a regular cucumber), julienned or sliced into thin coins; 1 large avocado, pitted and thinly sliced; 1 nori sheet, cut into small confetti-like pieces; garnishes: pickled ginger, wasabi

Description

Instead of rolling your Philadelphia sushi, try making these fun sushi stacks!

Ingredients

Scale

4 cups cooked sushi rice
1 lb. smoked salmon, cut into small pieces
1 (8 oz.) brick PHILADELPHIA Cream Cheese, softened*
1 large English cucumber (or a regular cucumber), julienned or sliced into thin coins
1 large avocado, pitted and thinly sliced
1 nori sheet, cut into small confetti-like pieces
garnishes: pickled ginger, wasabi

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Instructions

Layer the rice, salmon, cream cheese, cucumber, avocado and nori to form sushi stacks.
*You can either spread the cream cheese on with a knife. Or heat it in a small sauce pan 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. (Or you can also just transfer the heated cream cheese to a thick ziplock bag, and cut off a tiny corner to drizzle that way.)
**If using the (larger) mini springform pans, I used 1 cup cooked rice per stack and the julienned cucumbers. If using the (smaller) mini springform pans, I used 2 Tbsp. cooked rice per bite, and the cucumber coins.