Sushi Brick - Sushi Cravings Satisfied in Minutes

Sushi brick

If you've been seeing the Sushi Brick all over your feed lately, trust me it lives up to the hype. This is the recipe I actually use, layered exactly the way I do it in my videos, and it comes together in under an hour (most of that is just chilling time).

No rolling, no special skills needed. Just a loaf tin, some cling film, and a confident flip at the end. The salmon goes in first, so when you unmould it you get that beautiful, glossy top layer. It's as satisfying to make as it looks.

The Layers (in order)

1. 🐟 Smoked Salmon (goes in first — becomes the top after flipping!)

2. 🥑 Avocado

3. 🍚 Sushi Rice

4. 🟫 Nori Sheet

5. 🥒 Cucumber

6. 🟫 Nori Sheet

7. 🧀 Cream Cheese (optional)

8. 🍚 Sushi Rice

9. 🟫 Nori Sheet (the base)

   
   

Ingredients (Serves 2)

• 2 cups sushi rice

• 3 tbsp rice vinegar

• 1 tbsp sugar

• 1 tsp salt

• 3 nori sheets

• 150g smoked salmon, thinly sliced

• 1 ripe avocado, sliced

• 1 cucumber, thinly sliced

• 2 tbsp sesame seeds

• Soy sauce, for serving

• 2 tbsp cream cheese (optional)

  
  

Method

Step 1 — Season the Rice

Cook your sushi rice, then while still warm mix in the rice vinegar, sugar, and salt. Stir gently and let it cool slightly before using — you want it warm but not steaming.

Step 2 — Line the Tin

Line a loaf tin or rectangular container with cling film, leaving plenty of overhang on all sides. This is what you'll use to lift the brick out cleanly.

Step 3 — Layer 1: Smoked Salmon

Lay your smoked salmon evenly and neatly across the bottom of the tin. Remember — this will be the top after flipping, so take your time making it look beautiful. Sprinkle generously with sesame seeds.

Step 4 — Layer 2: Avocado

Add your sliced avocado evenly over the salmon.

Step 5 — Layer 3: Rice

Add half of your seasoned sushi rice and press down firmly and evenly with damp hands. Compacting it well here is key to the brick holding its shape.

Step 6 — Layer 4: Nori

Place one nori sheet over the rice, trimming the edges to fit the tin if needed. Press it gently so it sticks to the rice.

Step 7 — Layer 5: Cucumber

Add your thinly sliced cucumber in an even layer. Pat it down lightly so it stays flat.

Step 8 — Layer 6: Nori

Place another nori sheet over the cucumber layer.

Step 9 — Layer 7: Cream Cheese (optional)

If using, spread or dot cream cheese over the nori. It adds a lovely creamy richness to every bite.

Step 10 — Layer 8: Rice

Add the remaining sushi rice and press down firmly. Really pack it in — this is the base of your brick and needs to be solid.

Step 11 — Layer 9: Nori (the base)

Place the final nori sheet on top as the base. Press down well — this is what your brick will sit on after flipping.

Step 12 — Chill

Fold the cling film over the top and refrigerate for at least 30 minutes to set. Don't skip this — it makes all the difference for a clean flip.

Step 13 — Flip & Serve

Place a plate over the tin and flip it confidently in one smooth motion. Remove the tin and peel away the cling film to reveal the smoked salmon on top. Slice into portions and serve with soy sauce. That flip is so satisfying every single time!

Tips for the Perfect Sushi Brick

• Wet your hands when pressing the rice to stop it sticking.

• Use a small loaf tin or a deep food storage container — both work great.

• Make sure the brick is well chilled before flipping for the cleanest edges.

• Cream cheese adds a lovely creaminess — try it between the cucumber and second rice layer.

• Add a drizzle of sriracha or spicy mayo after flipping for extra flavour.

• Smoked salmon works perfectly here and is more accessible than sashimi-grade fish.