Sushi stacks are an easy way to enjoy all the flavors of sushi without needing to roll anything. This version layers seasoned sushi rice with sushi-grade salmon, mashed avocado, cucumber, and spicy mayo for a fresh, simple meal that feels a little special.
A Quick Look at the Recipe
✅ Recipe Name: Sushi Stacks
🕒 Ready In: ~20 minutes
👪 Serves: 2 servings
🍽 Calories: ~520 per serving (estimated)
🥣 Main Ingredients: Sushi rice, rice vinegar, sushi-grade salmon, avocado, cucumber, mayonnaise, sriracha
📖 Dietary Info: Gluten-free if using gluten-free sauces
👌 Difficulty: Easy - season rice, layer, top, serve
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These sushi stacks are great when you want something light, flavorful, and easy to assemble. The combination of creamy avocado, cool cucumber, tender salmon, and spicy mayo gives you that sushi-inspired flavor in a much more approachable format.
If you want more asian meal ideas, try our Korean BBQ Meatballs, Chicken Broccoli Stir Fry, or Teriyaki Salmon Bowl.
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Why You'll Love these Sushi Stacks:
All the sushi flavors without rolling: These sushi stacks give you the same fresh, satisfying combination of rice, salmon, avocado, and spicy mayo in a much easier format.
Fresh and flavorful: The creamy avocado, cool cucumber, rich salmon, and seasoned rice make every layer balanced and delicious.
Easy to assemble: Once the rice is cooked, everything comes together quickly with just a little layering.
Fun to serve: The layered presentation makes this recipe feel a little more special without adding extra work.
Key Ingredients:
- sushi rice. This creates the base of the stacks and gives them that classic sticky texture that holds everything together. Seasoning the rice with rice vinegar gives it the flavor you expect from sushi.
- sushi-grade salmon. This is the star of the recipe and gives the stacks their fresh, rich flavor. Make sure to use salmon that is safe to eat raw.
- avocado. Mashed avocado adds a creamy layer that balances the rice and salmon.
- cucumber. Adds freshness and a crisp texture that keeps the stacks from feeling too heavy.
- mayonnaise and sriracha. Mixed together, these make a simple spicy mayo that adds creaminess and a little heat on top.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use cooked salmon instead: If you do not want to use raw fish, cooked salmon works well and still gives you that sushi-inspired flavor.
- Swap the protein: Sushi-grade tuna, cooked shrimp, or even imitation crab can be used instead of salmon.
- Make it milder: Use plain mayonnaise or reduce the sriracha if you want less heat.
- Add more toppings: Try sesame seeds, green onions, edamame, or a drizzle of soy sauce for extra flavor.
- Use cauliflower rice: For a lighter option, you can use cauliflower rice instead of sushi rice, though the texture will be different.
How to Make Sushi Stacks:
- Step 1: Stir the rice vinegar into the cooked sushi rice and let it cool slightly. In a small bowl, stir together the mayonnaise and sriracha until smooth.
- Step 2: Dice the sushi-grade salmon into small pieces. Place the sushi tower mold on a plate or serving board. Add a layer of sushi rice to the bottom and press it down gently.
- Step 3: Add a layer of mashed avocado, then a layer of diced cucumber, pressing each layer lightly so the stack holds its shape. Finish with a layer of diced salmon on top.
- Step 4: Carefully lift the mold straight up to release the sushi stack. Drizzle with the spicy mayo and serve right away.
Recipe Notes & Tips:
- Use freshly cooked rice: Sushi rice holds together best when it is freshly cooked and still slightly warm when you season it with rice vinegar.
- Cool the rice before stacking: Let the rice cool enough so it does not warm the salmon or avocado too much when you assemble the stacks.
- Use sushi-grade salmon: Since the salmon is served raw, make sure it is labeled sushi-grade or safe for raw consumption.
- Press firmly, but not too hard: Packing the layers gently helps the stacks hold their shape without smashing the ingredients.
- Assemble right before serving: Sushi stacks are best fresh, especially once the avocado and salmon are layered together.
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How to Store:
Best fresh: Sushi stacks are best assembled and eaten right away for the freshest texture and flavor.
Refrigerator: If needed, store the components separately in airtight containers in the refrigerator for up to 1 day. The avocado is best prepared fresh so it does not brown.
Make ahead: You can cook and season the sushi rice ahead of time, mix the spicy mayo, and dice the cucumber in advance. Assemble the stacks just before serving.
Sushi Stacks FAQs:
The best rice for sushi stacks is sushi rice because it has the sticky texture needed to hold the layers together. Once cooked and seasoned with rice vinegar, it gives the stacks that classic sushi-style base.
To keep sushi stacks from falling apart, use sticky sushi rice, press each layer firmly into the mold, and invert them carefully onto the plate. It also helps to assemble them right before serving.
You can prep the components ahead of time, but sushi stacks are best assembled just before serving. The rice, cucumber, and spicy mayo can be made in advance, while the avocado and salmon are best kept fresh until the end.
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Sushi Stacks
Ingredients
- 1 ½ cups sushi rice, cooked
- 1 tablespoon rice vinegar
- 10 ounces sushi grade salmon
- 1 avocado, mashed
- ½ cup cucumber, diced
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha
Instructions
- Stir the rice vinegar into the cooked sushi rice and let it cool slightly.
- In a small bowl, stir together the mayonnaise and sriracha until smooth.
- Dice the sushi-grade salmon into small pieces.
- Place the sushi tower mold on a plate or serving board. Add a layer of sushi rice to the bottom and press it down gently.
- Add a layer of mashed avocado, then a layer of diced cucumber, pressing each layer lightly so the stack holds its shape.
- Finish with a layer of diced salmon on top.
- Carefully lift the mold straight up to release the sushi stack.
- Drizzle with the spicy mayo and serve right away.
Nutrition
Notes
- Use freshly cooked rice: Sushi rice holds together best when it is freshly cooked and still slightly warm when you season it with rice vinegar.
- Cool the rice before stacking: Let the rice cool enough so it does not warm the salmon or avocado too much when you assemble the stacks.
- Use sushi-grade salmon: Since the salmon is served raw, make sure it is labeled sushi-grade or safe for raw consumption.
- Press firmly, but not too hard: Packing the layers gently helps the stacks hold their shape without smashing the ingredients.
- Assemble right before serving: Sushi stacks are best fresh, especially once the avocado and salmon are layered together.
Melanie says
I surprised my husband who loves Suishi with this and he loved it. It was really easy to make as well.