Layered Salmon & Avocado Oshi Sushi

This layered oshi sushi is a fresh take on classic sushi, built in beautiful stacked layers of salmon, creamy avocado, sushi rice and a hint of tobiko for a subtle pop of briny flavor. Finished with spicy mayo and crispy fried onions, it’s the perfect balance of creamy, fresh and crunchy in every bite.

Ingredients

Serves 8 bites

Sushi rice

Prepared sushi rice (see recipe Perfect Sushi Rice (Base Method))

Layers

50 g sushi-grade salmon
¼ avocado, sliced
2–3 tbsp tobiko or masago

Topping

Spicy mayo (for drizzling)
Crispy fried onions

To serve

Soy sauce
Pickled ginger
Wasabi

Instructions

Prepare the sushi rice according to the Perfect Sushi Rice (Base Method) and allow it to cool.
Slice the salmon thinly and evenly to ensure clean, defined layers once the oshi sushi is cut.
Mash the avocado until smooth but still slightly textured.
Assemble the oshi sushi in a square mold or cake ring by starting with a layer of sliced salmon and sushi rice, pressing it down gently but firmly to create a stable base.
Add an even layer of mashed avocado, spreading it carefully all the way to the edges.
Continue with another layer of sliced salmon and sushi rice, again pressing lightly to keep the structure tight and even. Add a distinct layer of tobiko and finish with a layer of rice.
Remove the oshi sushi from the mold, carefully turn it so it is upside down.
Slice the oshi sushi into even squares or rectangles using a sharp, slightly damp knife for clean edges.
Finish by garnishing with a drizzle of spicy mayo and crispy fried onions for extra flavor and texture contrast.

Notes & Pro Tips

Keep salmon slices thin and uniform for that clean “restaurant stack” look.
Don’t over-press avocado — you want it creamy, not compacted.
A sharp, warm knife makes all the difference for perfect edges.
Tobiko as a full layer gives both color contrast and texture pop in every slice.

BACK TO ALL RECIPES