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The Blood Orange Tangerine Salmon Stack by Kasim

Drum roll please 🥳 introducing the blood orange tangerine salmon stack (recipe below) part marinated salmon, part refreshing fruit salsa & #AnythingButOrdinary.

It’s multi-dimensional, colorful, bright & bold just like thenew blood orange tangerine, made using real ingredients: real squeezed fruit juice, sparkling water & no added sugar.

If you’re on the quest for something unique, look no further 🍊

Ingredients:

for sushi rice
1/2 c short-grain rice
1 1/2 tbs rice wine vinegar
1/4 tbs sesame oil
sprinkle of salt
1 tbs sugar
1 c water

for blood orange tangerine spicy mayo sauce
2 tbsp sriracha, plus more to taste
1/2 c japanese mayo
1 tbsp blood orange juice
1 tbsp tangerine juice
blood orange zest
1 tbsp soy sauce
2 tsp sesame oil
sprinkle of sugar

for tangerine sesame salsa
1 c diced tangerine
1 tbsp seasoned seaweed
1/2 tsp sesame oil

for salmon stack
6 oz sushi grade salmon, cut into cubes
blood orange tangerine spicy mayo sauce
2 1/2 tbsp citrus juice, blood orange-tangerine-or both
blood orange tangerine sesame salsa
blood orange zest
cucumber, sliced
avocado, sliced
2 tsp sesame oil
1 tbsp soy sauce
sesame seeds

Directions:

for sushi rice
Rinse rice in a strainer under cold water, 4-5 times, until water runs clear. Once cleaned, soak rice in cold water for 45-60 mins. Add rice & 1 c water to a saucepan over medium-high heat; bring to a boil. Once boiling, reduce heat to low, cover & cook for ~20 mins. Remove from heat; allow to cool. Add rice vinegar, oil, sugar & salt to a bowl. Microwave for ~45 secs. Whisk until the sugar has dissolved. Stir into cooked rice.

for blood orange tangerine spicy mayo sauce
Mix ingredients together in a bowl until smooth. Store leftover mayo sauce in an airtight container & refrigerate; use within 3 weeks.

for blood orange tangerine sesame salsa
Mix ingredients together in a bowl. Refrigerate until ready to assemble salmon stack.

for salmon stack
In a bowl, add cubed salmon, soy sauce, citrus juice, rice wine vinegar & sesame oil. Mix carefully with a spoon & place in fridge until ready to assemble stack. Using a ring mold or tin can, start assembling your stack with a base of ~1/3 c rice. Next, add a few slices of cucumber in a single layer followed by a few spoonfuls of tangerine salsa. Top with a few slices of avocado & add marinated salmon. Press salmon in with your hands & slowly lift ring mold. Place a smaller ring mold on top of stack. Pour in BOT spicy mayo sauce. Lift mold & allow sauce to ooze down sides. Sprinkle with sesame seeds & finish with blood orange zest. Serve immediately.