Salmon Sushi Stack with Spicy Mayo & Avocado

Ingredients

For the Sushi Rice

• 2 cups cooked sushi rice, cooled

• 2 tbsp rice vinegar

• 1 tbsp sugar

• ½ tsp salt

For the Salmon Layer

• 8 oz (225 g) sushi-grade salmon, diced or thinly sliced

• 1 tsp soy sauce

• 1 tsp sesame oil

• 1 tsp sriracha (optional)

For the Spicy Mayo

• ¼ cup Japanese mayonnaise

• 1 tbsp sriracha

• 1 tsp lime juice

Additional Layers

• 1 ripe avocado, sliced

• 2 sheets nori, cut to size

• 2 green onions, finely sliced

• 1 tbsp toasted sesame seeds

Optional Garnishes

• Pickled ginger

• Wasabi

• Microgreens

• Extra soy sauce

Instructions

Step 1: Season the Rice

Mix the rice vinegar, sugar, and salt until dissolved.

Fold the mixture gently into the cooked sushi rice and allow it to cool to room temperature.

Step 2: Prepare the Salmon

Combine the sushi-grade salmon with the soy sauce, sesame oil, and sriracha.

Toss gently and refrigerate while preparing the remaining ingredients.

Step 3: Make the Spicy Mayo

Whisk together the Japanese mayonnaise, sriracha, and lime juice until smooth.

Step 4: Assemble the Stack

Using a square food mold or small container, layer in this order:

1. Sushi rice

2. Nori sheet

3. Marinated salmon

4. Avocado slices

5. Spicy mayo

6. Sesame seeds and sliced green onions

Press each layer gently to help it hold its shape.

Carefully remove the mold.

Serving Suggestions

Serve immediately with:

• Soy sauce

• Pickled ginger

• Wasabi

• Edamame

• Seaweed salad

• Cucumber salad

Tips

• Always use sushi-grade salmon when serving raw fish.

• Wet your hands before handling the rice to prevent sticking.

• Chill the stack for 10–15 minutes before unmolding for cleaner edges.

• Garnish just before serving to keep the avocado fresh and vibrant.

Prep Time: 25 minutes
Cook Time: 20 minutes (rice only)
Total Time: 45 minutes
Servings: 2–4