Smoked salmon & avocado sushi squares

Nibbly BitsAsianSeafood
Written By Bea Fawkes

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GF, DF

These Smoked Salmon & Avocado Sushi Squares are an easy way to elevate sushi for entertaining—no rolling required. Layers of seasoned sushi rice, silky smoked salmon and creamy avocado are pressed into neat squares, then finished with spicy sriracha kewpie and fresh chives. They're fresh, elegant and perfect for platters, lunches or special occasions.

I created these Smoked Salmon & Avocado Sushi Squares as an elegant starter with a little twist on traditional sushi. They bring together all those familiar Japanese-inspired flavours in a fun, layered format — no rolling required. Light, fresh and easy to share, they make a lovely way to begin an Asian-inspired meal.

The key to neat, sturdy squares is to press each layer firmly and allow the slice to chill thoroughly before cutting. Serve alongside soy sauce and pan-fried gyoza for a fun and relaxed start to the meal.

What's in this recipe?

Sushi rice

  • Sushi rice
    Sushi rice is ideal for this recipe as its naturally sticky texture helps bind the layers together. Be sure to press it firmly into the tin to create a slice that holds its shape when cut.

  • Rice vinegar

    Rice vinegar adds a gentle acidity and freshness to the rice, balancing the richer salmon and avocado. It also gives the rice that distinctive flavour you associate with traditional sushi.

  • Sugar & salt

    A little sugar adds the subtle sweetness found in seasoned sushi rice, while salt balances the flavours and brings everything together. Together, they create the classic seasoning that makes the rice taste bright and well rounded.

Smoked salmon & avocado filling

  • Smoked salmon
    Cold-smoked salmon has the most delicious delicate flavour and looks beautiful layered through the sushi. I find it works particularly well in this slice format, as it holds together neatly while adding a lovely richness without overpowering the other fillings.

  • Avocados

    Mashed avocado creates a creamy layer that helps bind the fillings together while adding a deliciously rich, buttery texture. Choose ripe avocados that mash easily but aren't overly watery.

  • Kewpie mayo

    Kewpie adds a subtle savoury flavour and extra creaminess to the avocado. Its rich, slightly tangy flavour works beautifully with the smoked salmon and gives the avocado layer a lovely smooth texture.

  • Lemon juice

    A little lemon juice balances the richness of the avocado and salmon while adding freshness to the filling. It also helps slow the avocado from browning, keeping the layer looking fresh.

  • Salt & pepper

    Simple seasoning that brings out the flavour of the avocado and balances the richness of the other fillings. Season the avocado to taste before layering.

  • Sesame seeds

    Lightly toasting the sesame seeds brings out their delicious nutty, aromatic flavour and adds a subtle crunch to the soft layers. Don't skip the toasting — it makes such a difference to the flavour. A mixture of white and black sesame seeds also gives the finished slice a beautiful appearance.

  • Cucumber

    Finely diced cucumber adds freshness and a lovely little crunch against the soft rice, avocado and salmon. Make sure to pat the cucumber very dry before adding it so excess moisture doesn't make the layers slippery. Celery can also be used for an extra-crunchy variation.

To serve

  • Nori sheets
    Nori is used on the base and top of the sushi slice to help hold everything together and make the squares easy to pick up and eat. It also brings that unmistakable savoury, slightly salty flavour associated with traditional sushi.

  • Kewpie mayo & sriracha

    Creamy Kewpie is mixed with sriracha to create a lightly spicy, silky sauce that brings all the flavours together. Don't skip this finishing touch — it really completes the slice. For a milder option, use plain Kewpie, or substitute regular mayonnaise, although it won't have quite the same distinctive savoury flavour.

  • Fresh chives

    Fresh chives add a delicate herby finish and a pop of colour that looks beautiful against the sushi. Their mild onion flavour complements the smoked salmon perfectly. Micro herbs or finely sliced garlic chives can also be used as a substitute.

Step-by-step photos

Smoked salmon & avocado sushi squares

Yield 12 (entree)
Author
Prep time
25 Min
Cook time
12 Min
Inactive time
2 Hour
Total time
2 H & 37 M

GF, DF

These Smoked Salmon & Avocado Sushi Squares are an easy way to elevate sushi for entertaining—no rolling required. Layers of seasoned sushi rice, silky smoked salmon and creamy avocado are pressed into neat squares, then finished with spicy sriracha kewpie and fresh chives. They're fresh, elegant and perfect for platters, lunches or special occasions.

Cook modePrevent screen from turning off

Ingredients

Marinated chicken
  • 800-900g boneless, skinless chicken thighs, cut into large chunks
  • 150g Greek yoghurt
  • 2 garlic cloves, finely grated
  • 15g fresh ginger, finely grated
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp sweet paprika
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp sea salt
Butter chicken sauce
  • 50g butter
  • 1 large brown onion, diced
  • 3 garlic cloves, finely grated
  • 20g fresh ginger, finely grated
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • ½ tsp turmeric
  • 700g tomato passata
  • ½ cup chicken stock
  • 1½ tbsp honey (adjust to taste)
  • 1 tsp sea salt
  • 150ml thickened cream
To serve
  • Cooked white rice (e.g. basmati)
  • Warm roti
  • Plain Greek yoghurt
  • Toasted shaved almonds
  • Fresh coriander

Instructions

Marinated chicken
  1. In a large bowl, combine all the marinade ingredients. Add the chicken thighs and toss until every piece is well coated.
  2. Cover and refrigerate for at least 2 hours, preferably overnight.
Butter chicken sauce
  1. Melt the butter in a large saucepan over medium heat. Add the onion and cook for 8–10 minutes, stirring occasionally, until softened and lightly golden.
  2. Add the garlic, ginger, garam masala, cumin, ground coriander, paprika and turmeric. Cook for 1 minute until fragrant.
  3. Pour in the passata and stock, stir to combine. Bring to a gentle simmer, then cook uncovered on low heat for 20 minutes, stirring occasionally.
  4. Remove from the heat and blend until completely smooth using a stick blender (or carefully transfer to a blender).
  5. Return the sauce to the saucepan over low heat. Stir through the honey, thickened cream and salt. Taste and adjust the seasoning if needed. Keep warm over the lowest heat while you cook the chicken.
Cook the skewers
  1. Thread the marinated chicken onto metal or soaked wooden skewers. Heat a barbecue or chargrill pan over medium-high heat. Lightly oil the grill.
  2. Cook the skewers for 10–12 minutes, turning every few minutes, until lightly charred and cooked through.
  3. During the final 2 minutes of cooking, brush the skewers generously with some of the butter chicken sauce, turning once so the sauce becomes lightly caramelised.
To serve
  1. Spoon the steamed basmati rice onto a large serving platter or individual plates. Arrange the butter chicken skewers on top and drizzle generously with the remaining butter chicken sauce.
  2. Finish with dollops of Greek yoghurt, toasted shaved almonds and plenty of fresh coriander. Serve with warm roti on the side for scooping up every last bit of sauce.

Notes

Make ahead suggestions:

  • Marinate the chicken for up to 24 hours before cooking for the best flavour.
  • Prepare the butter chicken sauce up to 2 days in advance and store in an airtight container in the refrigerator. Reheat gently before serving.
  • Thread the chicken onto skewers a few hours before cooking and keep refrigerated until ready to grill.


Serving suggestions

  • Serve as a main with steamed basmati rice, warm roti, Greek yoghurt, toasted shaved almonds and fresh coriander.
  • For entertaining, serve the skewers on their own with the warm butter chicken sauce as a dipping sauce for an easy finger-food starter.
  • Pair with a simple cucumber salad or mango chutney for a fresh contrast.


Storage suggestions

  • Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
  • Reheat the sauce gently over low heat, adding a splash of water or cream if needed to loosen.
  • Reheat the chicken in the oven, air fryer or microwave until heated through.
  • The butter chicken sauce freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition Facts

Calories

373

Fat

21 g

Sat. Fat

5 g

Carbs

43 g

Fiber

7 g

Net carbs

36 g

Sugar

8 g

Protein

11 g

Sodium

720 mg

Cholesterol

12 mg
Bea Fawkes

Hello, I’m Bea.

I share thoughtfully developed recipes inspired by family traditions, classic baking, and modern presentation.

Here you’ll find beautiful, reliable recipes designed to feel both nostalgic and a little special.

https://olivestkitchen.com
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