Viral Lazy Sushi - Smoked Salmon Sushi Stack

smoked salmon sushi with rice, green onions, and spicy mayo drizzled on top.

Viral Lazy Sushi - Smoked Salmon Sushi Stack

Smoked salmon sushi stack layers rice, cream cheese, avocado, and cucumber into one dish, no rolling or sushi mat required.

Prep Time 30

Chill Time 1

Servings servings

Author Anya @ Prepare & Nourish

Ingredients

3 cups sushi rice short grain white, cooked
2 tablespoons rice vinegar
8 ounces smoked salmon
8 ounces cream cheese softened
1 English cucumber finely diced, salted, and pressed dry
1 avocado thinly sliced
2 sheets nori
spicy mayo to serve
Nori komi furikake or sesame seeds
green onion sliced

Instructions

Rinse 3 cups sushi rice in cold water until it runs mostly clear. Combine with water in a pot, bring to a boil, then cover and reduce heat to low. Cook for 18 minutes without lifting the lid. Remove from heat and let sit covered for 10 minutes. While the rice is still warm, fold in the 2 tablespoons rice vinegar. Let it cool to room temperature before building, or it will melt the cream cheese layers as you go.
While the rice cooks, peel and finely dice 1 English cucumber. Sprinkle with salt and let it sit in a colander for 15 to 20 minutes to drain, then pat it dry thoroughly with a clean towel or paper towels.
Line a square Tupperware or similar dish with plastic wrap, leaving enough overhang to fold over the top later.
Layer 8 ounces smoked salmon evenly across the bottom of the dish. Add a layer of sushi rice, pressing gently to level it out.
Spread a layer of 8 ounces cream cheese over the rice. Lay a sheet of 2 sheets nori over the cream cheese, trimming to fit the dish. Layer the diced cucumbers, then the 1 avocado slices. Top with the second sheet of nori, then a final layer of rice.
Fold the plastic wrap over the top, pressing down to compact everything. Refrigerate for at least an hour to firm up. To serve, unfold the plastic wrap, place a serving plate over the dish, and flip. Lift the dish away, then peel off the plastic wrap.
Drizzle with spicy mayo, sprinkle with Nori komi furikake or sesame seeds, and finish with green onion.

Notes

Storage: To store, wrap tightly or transfer to an airtight container and refrigerate for up to 2 days. Pull it out 15 to 20 minutes before eating so the rice and cream cheese soften slightly.

Helpful Tips:

Press the cucumber dry, twice if needed. After salting and draining, check the cucumber again before you layer it in. If it still feels damp, give it one more press with a clean towel, since any extra moisture left behind will seep into the rice as it chills and soften the whole stack.
Let the rice fully cool before building. Warm rice melts the cream cheese layer and makes everything slide instead of stack, so spread it on a sheet pan and let it come all the way to room temperature first.
Chill longer if you're short on time the day of. An hour is the minimum, but this stack actually slices cleaner after 3 to 4 hours or overnight, so it's a good one to build the night before you need it.
Use a sharp, wet knife for slicing. Dip your knife in water and wipe it between cuts so the layers stay defined instead of smearing together, especially through the cream cheese.

Nutrition

Nutrition Information

The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.

©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.