Sushi Layers
Discover the perfect fusion of elegance and convenience with Sushi Layers, a show-stopping recipe that brings all the classic flavors of sushi to your table in a stunning, stackable presentation. This no-roll sushi recipe layers perfectly seasoned sushi rice, sashimi-grade salmon or tuna, creamy avocado, crisp cucumber, and silky cream cheese between sheets of nori, creating a beautifully textured dish that’s as easy to make as it is impressive to serve. Finished with a sprinkle of sesame seeds and paired with soy sauce, wasabi, and pickled ginger, it’s a fresh and flavorful crowd-pleaser ideal for sushi lovers. Whether you’re hosting a stylish dinner party or craving an elevated weeknight meal, these chic sushi stacks are a hassle-free way to indulge. Ready in under an hour, this recipe offers both bold flavors and stunning visual appeal. Perfect for serving six, Sushi Layers is your new go-to sushi experience—without the rolling mat!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 1 tablespoon Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 5 whole Nori sheets
- 200 grams Fresh salmon or tuna (sashimi grade)
- 1 medium Cucumber
- 1 large Avocado
- 120 grams Cream cheese
- as needed Soy sauce
- as needed Wasabi
- for garnish Pickled ginger
- 1 tablespoon Sesame seeds
Instructions
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice and let it cool to room temperature.
While the rice cools, slice the salmon or tuna into thin pieces. Peel and julienne the cucumber, and slice the avocado into thin strips.
Prepare the cream cheese by softening it slightly and cutting it into small, spreadable chunks.
Cut the nori sheets into smaller rectangles that will fit the layering dish you use.
In a glass or square baking dish (8x8 inches works well), start the sushi layers. Begin with a thin layer of sushi rice, spread evenly across the bottom.
Add a layer of nori sheets, followed by thinly sliced fish, cucumber, avocado, and cream cheese. Sprinkle a small amount of sesame seeds on top.
Repeat layering until you run out of ingredients, ending with a final layer of sushi rice. Press gently to pack the layers and ensure they hold together.
Cover the dish with plastic wrap and refrigerate for at least 30 minutes to let the layers set.
To serve, slice the layered sushi into squares or rectangles. Garnish with pickled ginger and additional sesame seeds if desired.
Serve with soy sauce and wasabi on the side for dipping.
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 519 mg | 23% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 369 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
