Easy Fresh Salmon and Avocado Sushi Tower | Restaurant-Style at Home
A fresh, layered sushi tower made with perfectly seasoned sushi rice, sashimi-grade salmon, and creamy avocado. A beautiful, high-protein dish that delivers classic sushi flavors without rolling.
Ingredients
- 1 cup cooked short-grain sushi rice seasoned with rice vinegar, sugar, and salt
- 6 oz sashimi-grade salmon diced into small cubes
- 1 ripe avocado half diced and half sliced
- 1 teaspoon tamari or soy sauce optional
- Toasted sesame seeds for garnish
- Sliced green onions for garnish
- Wasabi mayo or sriracha aioli for drizzling
- Optional: a squeeze of fresh lime juice
Instructions
- Prepare the rice: Cook sushi rice according to package instructions. While still warm, gently fold in rice vinegar, sugar, and salt. Allow the rice to cool to room temperature.
- Prep the salmon: Dice the sashimi-grade salmon into uniform cubes. If desired, lightly toss with tamari or a few drops of sesame oil.
- Prepare the mold: Lightly grease a ring mold or a 1-cup measuring cup with a neutral oil.
- Layer the rice: Add about 1/3 cup of sushi rice to the mold and press firmly using the back of a spoon.
- Add the avocado: Layer the diced avocado on top of the rice and gently press to create an even layer.
- Add the salmon: Spoon the diced salmon on top, pressing lightly to compact the tower.
- Unmold: Carefully invert onto a serving plate or lift the mold straight up.
- Garnish and serve: Top with avocado slices, sesame seeds, green onions, and a drizzle of wasabi mayo or sriracha aioli. Serve immediately.
Notes
Tips & Variations
- Spicy version: Mix the salmon with a small amount of spicy mayo before layering.
- Add crunch: Include a thin layer of diced cucumber or crushed rice crackers for texture.
- Citrus twist: Add a light squeeze of lime juice over the salmon for extra freshness.
- No mold option: A clean tin can with both ends removed works just as well.
Storage
- This sushi tower is best enjoyed immediately after assembling.
- If necessary, store in an airtight container in the refrigerator for up to 12 hours. Keep in mind that avocado will brown and the rice will firm up over time, which affects texture and appearance.