Keta Salmon Sushi Stacks

Ingredients

• 5/8 pound salmon fillet Keta, Chum, skin and pin bones removed
• 2 tablespoons mirin 2 tbsp
• 1 tablespoon sake 1 tbsp
• 2 tablespoons shoyu soy sauce, 2 tbsp
• 1 tablespoon honey 1 tbsp
• 3/4 pound kabocha squash cooked, ~1 and 1/3 cups
• shiro miso 70 g white, ~1/4 cup
• 4 tablespoons rice vinegar 1/4 cup
• 4 tablespoons sesame oil 1/4 cup
• 2/3 tablespoon mirin 2 tsp
• 1 15/16 cups cucumber thinly sliced into rounds
• 1 tablespoon rice vinegar 1 tbsp
• 1 tablespoon shoyu soy sauce, 1 tbsp
• 1/2 tablespoon mirin 1.5 tsp
• 1/2 tablespoon sesame oil 1.5 tsp
• 2 cups short grain rice cooked, 2 cups
• 1 teaspoon mirin 1 tsp
• 2 tablespoons rice vinegar 2 tbsp
• 1/4 cup squash and miso mixture from above
• 2 tablespoons Japanese Mayo 2 tbsp
• 1 tablespoon rice vinegar 1 tbsp
• squash seeds roasted
• pea sprouts
• 3 3/4 tablespoons ikura salmon roe
• shichimi togarashi optional

Nutrition

• Calories : 810 calories
• Carbohydrate : 100 grams
• Cholesterol : 130 milligrams
• Fat : 31 grams
• Fiber : 7 grams
• Protein : 27 grams
• SaturatedFat : 5 grams
• Sodium : 1010 milligrams
• Sugar : 8 grams