The Easiest No-Roll Sushi Brick 🍣
If you love sushi but hate the struggle of rolling it, this recipe is for you! This Sushi Brick is high-protein, fresh, and incredibly satisfying. By layering the ingredients in a container and flipping it, you get a beautiful, professional-looking "cake" that’s perfect for meal prep or a shared lunch.
Ingredients
Smoked Salmon: 150g - 200g (High in protein and healthy fats).
Avocado: 1 ripe avocado, thinly sliced.
Cucumber: ½ cucumber, thinly sliced into rounds or matchsticks.
Sushi Rice: 1.5 cups cooked (seasoned with a splash of rice vinegar and a pinch of salt).
Nori (Seaweed): 1–2 sheets, cut to fit your container.
Cream Cheese: 2 tbsp (light or whipped works great for a macro-friendly option).
Toppings: Sesame seeds and Unagi sauce (or spicy mayo/soy sauce).
Optional: Sliced green onions for a fresh finish.
Instructions
Prep your Mold: Line a rectangular glass container with plastic wrap. Leave enough overhang on the sides so you can easily pull it out later.
Layer the Salmon: Start by laying your smoked salmon slices at the very bottom. This will be the "star" of the show once flipped!
Add the Avocado: Place your sliced avocado directly over the salmon in an even layer.
The Fresh Crunch: Add your thinly sliced cucumber over the avocado. This adds a nice textural contrast to the soft salmon.
The First Rice Layer: Add about half of your sushi rice. Wet your fingers or a spoon to press it down firmly—this "packs" the brick so it doesn't fall apart.
The Nori & Cream: Place a layer of nori on top of the rice. Spread your cream cheese evenly over the seaweed.
The Final Rice Layer: Top with the remaining rice and press down one last time to secure all the layers.
The Flip: Place a plate over the top of your container and carefully flip it over. Lift the container and gently peel away the plastic wrap.
Garnish & Serve: Drizzle with unagi sauce, sprinkle with sesame seeds, and add green onions. Slice into bite-sized squares and enjoy!