Sushi Salmon Tower with Avocado and Rice



Sushi Salmon Tower with Cucumber Avocado and Rice

  • Author: Roni Proter
  • Prep Time: 15
  • Total Time: 30
  • Yield: 4 1x


Units Scale
  • 2 cups leftover cooked salmon – flaked
  • 1/4 cup mayonnaise
  • juice from one lime
  • 3 tbsp scallions, thinly sliced
  • couple dashes of Sriracha (or to taste, can substitute Tabasco)
  • 1 tsp Furikake (Japanese seaweed and sesame seasoning)
  • generous pinch of salt
  • 2 cups cooked and cooled sushi rice
  • 1 tbsp rice wine vinegar
  • 2 tsp soy sauce
  • 1 avocado, mashed
  • 4 Persian cucumbers, very thinly sliced
  • Vegetable spray
  • Measuring up – 1 cup


  1. In a large mixing bowl, add the flaked salmon, mayo, Sriracha, lime juice, scallion, salt and Furikake
  2. In a separate bowl, add the cooked rice, rice vinegar and soy sauce
  3. Spray the measuring cup with vegetable spray, then add cucumber slices, slightly overlapping them in a circle. Then place a fourth of the salmon as the next layer and gently press down until you have an even layer. Do the same with a scoop of the mashed avocado and finally the rice, smoothing out the rice until it’s even with the top of the measuring cup.
  4. Place a plate on top of the measuring cup, holding on to the top with one hand and the measuring cup with the other, quickly flip the plate over with the measuring cup now facing on top. Gently remove the measuring cup so the stack stays intact. Refrigerate while repeating with remaining ingredients, top with furikake seasoning before serving.

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