Spicy Salmon Avocado Pressed Sushi Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold running water, swirling with your hand, until the water runs nearly clear (about 5–6 rinses). Drain. Combine rinsed rice and 2 1/4 cups water in a heavy-bottomed pot with a tight-fitting lid (or rice cooker). Let the rice soak 30 minutes at room temperature if possible, then bring to a gentle boil, reduce to low, cover and simmer 12–14 minutes without lifting the lid. Remove from heat and let sit, covered, 10 minutes.

Season rice

While rice cooks, warm 4 tablespoons rice vinegar, 2 tablespoons sugar and 1 teaspoon fine sea salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a wide shallow bowl or hangiri if available. Pour seasoning evenly over rice and fold gently with a wooden paddle or spatula to combine and fan to cool slightly. Rice should be sticky but not mushy. Cover with a damp towel or plastic wrap to keep warm while preparing filling (do not refrigerate).

Prepare salmon

Use very fresh, sushi-grade salmon. Pat 10 oz diced salmon dry with paper towels. Place in a medium bowl and season with 1/4 tsp kosher salt.

Mix spicy mayo

In a separate small bowl combine 3 tablespoons Japanese mayonnaise, 1 1/2 tablespoons sriracha, 1 teaspoon toasted sesame oil and 1 teaspoon soy sauce. Taste and adjust heat by adding more sriracha if desired.

Combine filling

Add the spicy mayo mixture to the diced salmon along with 2 tablespoons thinly sliced scallions and 1 teaspoon toasted sesame seeds. Mix gently until evenly coated. Refrigerate briefly (5–10 minutes) while you assemble to keep the filling chilled.

Prepare mold and nori

Line the inside of your rectangular or square press/mold with plastic wrap leaving plenty of overhang for easy removal. Optionally lay a nori sheet, rough-side down, inside the mold (trim to fit) or reserve nori to place under slices after pressing. If using avocado on top, have slices ready and squeeze 1/2 tsp lemon or lime over them to slow browning.

Layer rice and filling

Wet your hands (or a spatula) to prevent sticking. Press a thin, even layer of sushi rice into the bottom of the lined mold—about 3/4 to 1 inch thick. Gently compact but do not over-press; you want rice to hold shape but still be tender. Spread the spicy salmon mixture evenly over the rice in a single layer, leaving a small border so filling doesn't push out when pressed. If using nori under the rice, place rice on top of nori; if using nori on top, place nori sheet over the filling before adding avocado slices.

Top with avocado and press

Arrange thin avocado slices in a single overlapping layer on top of the filling, covering the surface. Fold the plastic wrap over the top, place the press lid (or a board) and apply even firm pressure for 2–3 minutes to compact the layers. For a tighter press, increase to 5 minutes. Remove pressure and refrigerate the pressed sushi in the mold for 10–15 minutes to help it set.

Unmold and slice

Carefully lift the pressed block out by the plastic wrap. Transfer to a cutting board. Using a very sharp knife dipped in water and wiped dry between cuts, slice the pressed sushi into 6–8 pieces (depending on mold size). Clean the knife between cuts to keep slices neat. If you placed nori on top, you can flip pieces so the avocado side is up.

Arrange pressed sushi on a serving platter. Drizzle optional creamy spicy mayo (mix 2 tablespoons mayo with a little sriracha) over the pieces, sprinkle extra toasted sesame seeds and thinly sliced scallion. Serve with pickled ginger, wasabi, and soy sauce or tamari on the side for dipping.

Storage: Store leftover pressed sushi tightly wrapped in plastic in the refrigerator and consume within 24 hours due to raw fish. Do not freeze.