Smoked salmon and avocado sushi sandwiches

Love sushi, hate rolling? This sushi sandwich recipe is a must-try! Pack with smoked salmon, avocado and spinach, then serve in triangles for a gluten and dairy-free lunchbox filler the kids will love

By Jo Wilcox
  • 15 mins preparation
  • Makes 16
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  • 4 cup cooked sushi rice (made with about 2 cups raw rice), at room temperature
  • 2 tablespoon mirin or soy sauce*
  • 1 avocado, mashed
  • 1/4 cup mayonnaise*
  • 1/2 teaspoon wasabi paste* (optional)
  • 4 nori seaweed sheets
  • 100 gram smoked salmon
  • handful baby spinach leaves


  • 1
    Spread out cooked rice and sprinkle with mirin or soy sauce. Combine avocado, mayonnaise and wasabi if using.
  • 2
    Lay out one sheet of nori, top with about 1 cup rice and, with wet hands, carefully spread the rice around to make an even layer. Arrange a layer of smoked salmon all over the rice. Spread the salmon with a layer of avocado mayonnaise, then top with a layer of baby spinach leaves.
  • 3
    Take another sheet of nori and spread with another thin, even layer of rice, just like the first.
  • 4
    Carefully invert the rice and nori sheet onto the spinach leaves to make a sandwich. Press down gently and allow to rest for 5 minutes before cutting into 8 even triangle sandwiches.
  • 5
    Repeat with remaining ingredients to make a second sandwich.


Makes 16 small triangle sandwiches *Check label if eating gluten-free.

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