Making sushi at home might sound like a hassle, but this Pressed Smoked Salmon Sushi is surprisingly easy to make with ingredients you can find at any grocery store. Inspired by the traditional oshizushi style from western Japan, this version uses smoked salmon for a delicious twist that feels refined yet simple. It’s a great choice for family dinners, parties, or when you want to treat yourself to something homemade and beautiful.

Pressed Smoked Salmon Sushi served on a plate, topped with sliced green onion

Ingredients

Serving Size: Two 7.5 x 5.5 x 1.75-inch containers

For Sushi Rice

Cooked sushi rice: 660g (about 2 rice measuring cups)
Rice vinegar: 4 Tbsp
Sugar: 2 Tbsp
Salt : 1 ½ tsp

For Topping

Smoked salmon : 12 oz
Avocado : ½ (sliced)

For Garnish

Soy sauce – for serving
Green onion – chopped or thinly sliced

Ingredients for Pressed Smoked Salmon Sushi: smoked salmon, sea salt, rice vinegar, and sugar

Step-By-Step Instructions

1. Prepare the sushi vinegar
In a small bowl, combine vinegar, sugar, and salt. Microwave for about 10–15 seconds to help dissolve the sugar and salt completely. Mix well and set aside.

Sugar being added to a vinegar mixture in a small measuring cup

Vinegar mixture being stirred in a measuring cup

2. Season the rice
In a large bowl, add freshly cooked rice. Gradually pour the vinegar mixture over the rice in 2–3 additions, using a rice paddle (shamoji) to gently slice and fold the rice.
Be careful not to mash or press the grains. Once evenly mixed, let the rice cool until it reaches about body temperature (lukewarm).

Vinegar mixture poured over white rice and mixed with a rice paddle

Seasoned sushi rice cooled in a mixing bowl

3. Prepare the container
Line your sushi mold or container (7.5 x 5.5 x 1.75 inch) with a large sheet of plastic wrap, making sure it fully covers the bottom and sides.

Plastic wrap placed inside a glass sushi mold container

4. Assemble the salmon layer
Arrange smoked salmon slices evenly over the plastic wrap, slightly overlapping them so there are no gaps.

Smoked salmon slices being arranged over plastic wrap in a container

Smoked salmon slices neatly arranged without gaps

5. Add the sushi rice

5-1. Smoked Salmon Only Version: Spread about 2 cups of seasoned rice over the salmon. Use the back of a spoon or rice paddle to spread it evenly. Fold the plastic wrap over and press gently to shape. Do not smash the rice!

Sushi rice being spread evenly over the smoked salmon

Plastic wrap folded over and sushi pressed gently to shape

5-2. Smoked Salmon & Avocado Version
After layering the smoked salmon, add 1 cup of sushi rice on top and spread it evenly. Then place the sliced avocado evenly over the rice, then add another 1 cup of sushi rice and spread again. Fold the plastic wrap over and press gently to shape—be careful not to smash the rice.

Sliced avocado being placed evenly over the rice for the second layer

Sushi rice being spread evenly over avocado slices

6. Chill and serve:
Let it rest for 10–15 minutes to set. Then unwrap, slice into portions, and garnish with green onion if you like. Serve with soy sauce on the side.

Unwrapped pressed smoked salmon sushi before cutting

Pressed smoked salmon sushi after cutting

Slices of pressed smoked salmon sushi showing avocado in the middle layer

Recipe Tips

Don’t over-press: When shaping the sushi, press gently and evenly—too much pressure can make the rice dense or gummy.

Cool before slicing: Let the sushi rest for about 10–15 minutes before cutting. This helps it set and makes cleaner slices.

Sharp knife is key: Use a very sharp knife and wipe or wet the blade between each cut for smooth, clean pieces. A lightly wet knife glides better through the rice and salmon without sticking.

Print Recipe

Pressed Smoked Salmon Sushi

Pressed Smoked Salmon Sushi is an easy, beautiful twist on traditional oshizushi from western Japan. Made with simple grocery-store ingredients, it’s perfect for a quick family meal, party platter, or light treat at home!

Prep Time30

Cook Time20

Author: Grace

Ingredients

For Sushi Rice

4 cups Cooked sushi rice / 660g/ 23 oz
4 Tbsp Rice vinegar
2 tablespoon Sugar
1 ½ tsp Sea salt

For Topping

12 oz Smoked salmon
½ Avocado / sliced

For Garnish

Soy sauce for serving
Green onion / chopped or sliced

Instructions

Prepare the sushi vinegarIn a small bowl, combine vinegar, sugar, and salt. Microwave for about 10–15 seconds to help dissolve the sugar and salt completely. Mix well and set aside.
Season the riceIn a large bowl, add freshly cooked rice. Gradually pour the vinegar mixture over the rice in 2–3 additions, using a rice paddle (shamoji) to gently slice and fold the rice.Be careful not to mash or press the grains. Once evenly mixed, let the rice cool until it reaches about body temperature (lukewarm).
Prepare the containerLine your sushi mold or container (7.5 x 5.5 x 1.75 inch) with a large sheet of plastic wrap, making sure it fully covers the bottom and sides.
Assemble the salmon layerArrange smoked salmon slices evenly over the plastic wrap, slightly overlapping them so there are no gaps.
Add the sushi rice
5-1. Smoked Salmon Only Version: Spread about 2 cups of seasoned rice over the salmon. Use the back of a spoon or rice paddle to spread it evenly. Do not smash the rice!
5-2. Smoked Salmon & Avocado VersionAfter layering the smoked salmon, add 1 cup of sushi rice on top and spread it evenly. Place the sliced avocado evenly over the rice, then add another 1 cup of sushi rice and spread again. Fold the plastic wrap over and press gently to shape—be careful not to smash the rice.
Chill and serve:Let it rest for 10–15 minutes to set. Unwrap, slice into portions, and garnish with green onion if you like. Serve with soy sauce on the side.