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!
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 rice5-1. 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.