Salmon Avocado Pressed Sushi Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring gently, until the water runs nearly clear (about 3–5 minutes). Drain thoroughly for 10 minutes.

Cook rice

Combine the rinsed rice and 2 1/4 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil, reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 4 tbs rice vinegar, 2 tbs sugar, and 1 tsp salt in a small saucepan or microwave until sugar dissolves. Transfer cooked rice to a large shallow bowl or hangiri. Pour seasoning evenly over rice and fold gently with a rice paddle or spatula to combine and cool to slightly above room temperature (fan while folding if possible).

Prepare salmon

Trim any connective tissue from the 10 oz sashimi-grade salmon. Pat dry and cut half (about 5 oz) into long thin ribbons or small dice for mixing; reserve the remaining half for thin slices to top the pressed sushi.

Make salmon mayo

In a small bowl combine the diced salmon (≈5 oz) with 2 tbs mayonnaise, 1 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil and the thinly sliced green onion. Taste and adjust seasoning; set in the refrigerator until assembly.

Prepare avocado & cucumber

Peel and thinly slice or dice 1.5 ripe avocados. Toss avocado slices lightly with a teaspoon of lemon juice or a light brush of the reserved rice vinegar to prevent browning if desired. Julienne the 1/2 cucumber and pat dry to remove excess moisture.

Prepare mold

Line a rectangular oshibako (pressed sushi mold) or an 8x4-inch loaf pan with plastic wrap, leaving enough overhang to cover the top. Optionally line the bottom with a sheet of nori (trim to fit) if you want a nori layer between rice and topping. Lightly oil the inside of the mold or plastic wrap with 1 tsp neutral oil to help release the pressed block.

Layer rice

Transfer about half of the seasoned sushi rice into the prepared mold. Wet your fingers in a bowl of water (to prevent sticking) and press the rice firmly and evenly into an even layer about 1/2 inch thick using a flat spatula or the mold’s lid.

Add filling

Spread the salmon-mayo mixture evenly over the pressed rice layer. Add a thin layer of julienned cucumber if using, then arrange avocado slices evenly across the surface. Press gently to compact the filling so it bonds with the rice beneath.

Top with rice

Spread the remaining rice over the avocado and filling, pressing firmly to make an even, compact layer. Smooth the surface and press tightly with the mold’s lid or a flat object until the block is well compressed (about 1–2 minutes of steady pressure).

Invert and top with salmon

Carefully invert the mold onto a cutting board: place a board over the mold, flip, then remove the mold and plastic wrap. The top of the rice block will become the bottom. Lightly brush the top of the rice with the optional 1 tsp unseasoned rice vinegar if desired. Arrange the reserved thin slices of salmon (the other 5 oz) evenly across the exposed rice, overlapping slightly to cover the entire surface. Lightly brush a little neutral oil on the salmon to give a sheen and help adhesion.

Final press

Return the top board and press lightly to secure the salmon to the rice block for 30–60 seconds. Chill in the refrigerator for 10–15 minutes to firm up for cleaner slicing (optional but recommended).

Slice and garnish

Using a very sharp knife dipped in hot water and wiped dry between cuts, slice the pressed block into 8 equal rectangles (or 10 pieces for smaller portions). Wipe the knife each time for clean edges. Sprinkle toasted sesame seeds over the top and garnish with additional thinly sliced green onion if desired.

Arrange pieces on a platter. Serve with pickled ginger, wasabi paste, and soy sauce for dipping. Provide extra soy sauce and a small dish of sesame for guests. Store any leftover sushi chilled and consume within 24 hours for best quality.