Air Fryer Salmon Stack with Avocado and Sushi Rice

The tuna stack started as a quick lunch and became one of my most popular recipes, so naturally I had to make a salmon version.

This one takes a few extra minutes because the salmon goes into the air fryer, but it is still much easier than rolling sushi or assembling a full sushi bake. Seasoned sushi rice, savory flaked salmon, and creamy avocado are pressed into a small container, flipped onto a plate, and finished with spicy mayo, Sriracha, sesame seeds, and green onions.

Scoop it up with roasted seaweed and you get a little of everything in each bite. It is warm, creamy, savory, spicy, and just structured enough to feel more exciting than another salmon-and-rice bowl.

This is a Korean- and Japanese-inspired shortcut meal, not a traditional sushi dish.

Why you’ll love this salmon stack

Fast enough for lunch: If your rice is already cooked, the whole meal comes together in about 20 minutes.
No rolling required: A small container and plastic wrap create the shape for you.
Cooked salmon: You get sushi-inspired flavors without using raw fish.
Easy to customize: Add more heat, use furikake, or serve extra toppings on the side.
Fun to eat: Roasted seaweed turns every bite into a little hand roll.

What you’ll need

Short-grain rice

Short-grain rice holds together better than long-grain rice, which helps the stack keep its shape after flipping. Fold the vinegar mixture into the rice while it is warm, then let it cool until it is barely warm before assembling. This recipe starts with 2 cups of cooked rice.

Salmon

Use two salmon fillets weighing about 10 ounces total. Air-frying the salmon skin-side down helps protect the flesh while it cooks. After a short rest, remove the skin and gently flake the salmon with a fork.

Soy sauce, sesame oil, and rice vinegar

Soy sauce seasons the salmon, toasted sesame oil adds nuttiness, and unseasoned rice vinegar keeps the mixture from tasting heavy. Mix them into the salmon after cooking so the salmon remains tender.

Avocado and toppings

Thin, overlapping avocado slices become the top of the stack once it is flipped. Finish with spicy mayo, Sriracha, sesame seeds or furikake, and extra green onions. Serve roasted seaweed sheets on the side for scooping.

How to make an air fryer salmon stack

1. Season the rice

Stir together the rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the warm rice without mashing the grains. Let it cool until barely warm.

2. Air-fry the salmon

Preheat the air fryer to 400°F. Pat the salmon dry, season it with salt, and place it skin-side down in the basket. Air-fry for 7–9 minutes, depending on thickness. Begin checking at 7 minutes, then rest for 2–3 minutes.

3. Flake and season the salmon

Remove the skin and gently flake the salmon, leaving a few larger pieces. Mix in the soy sauce, toasted sesame oil, rice vinegar, and green onions. Taste before adding more salt.

4. Build the stacks upside down

Line two small, shallow containers with plastic wrap, leaving enough overhang to release the stacks. Arrange overlapping avocado slices across the bottom. Add the seasoned salmon and gently press it into an even layer. Add the rice last and press firmly with a damp spoon.

5. Flip and finish

Fold the excess plastic wrap away from the opening. Place a plate over the container, hold them together, and flip. Lift off the container and peel away the plastic wrap. Drizzle with spicy mayo and Sriracha, then add sesame seeds or furikake and green onions. Serve immediately with roasted seaweed.

Tips for a clean flip

Use a shallow container with smooth, straight sides.
Leave plenty of plastic-wrap overhang.
Overlap the avocado slices for full coverage.
Let the rice cool until barely warm.
Press the layers firmly without crushing them.
Wet the spoon so the rice does not stick.
Flip close to the plate so the stack has less distance to fall.

Optional crispy salmon skin

If the skin has already cooked with the salmon, return it to the air fryer at 400°F for 3–5 minutes, checking at 2–3 minutes, until rigid and crisp. For raw salmon skin, scrape away excess flesh, pat it very dry, lightly oil and salt it, and air-fry at 400°F for 6–8 minutes, flipping halfway. Thin pieces may finish sooner. Break the crispy skin into pieces and serve beside the roasted seaweed or crumble it over the stack.

Variations

Add cucumber: Serve thinly sliced cucumber on the side for extra crunch.
Add seaweed salad: Place it beside the stack so its moisture does not affect the layers.
Use furikake: Sprinkle it over the rice layer or use it as a finishing garnish.
Make it milder: Skip the Sriracha and use regular mayonnaise.
Make one larger stack: Use a larger shallow container and flip carefully.

Frequently asked questions

Can I make the salmon stack without plastic wrap?

You can lightly grease a very smooth container, but plastic wrap gives the most reliable release and keeps the avocado layer intact.

Can I use long-grain rice?

Short-grain rice is the better choice because it naturally holds together. Long-grain rice will still taste good, but the stack may loosen when flipped.

Should the rice and salmon be hot or cold?

Let both cool slightly before assembling. Barely warm rice and warm or room-temperature salmon are gentler on the avocado and create less condensation.

Can I assemble it ahead of time?

Prepare the components ahead, but slice the avocado and assemble shortly before serving. The finished stack is best fresh.

What should I serve with a salmon stack?

Roasted seaweed is my first choice. Cucumber, seaweed salad, edamame, or miso soup also work well.

Air Fryer Salmon Stack Recipe

Yield: 2 stacks | Prep: 10 minutes | Cook: 8 minutes | Total: About 20 minutes

An easy air fryer salmon stack made with seasoned short-grain rice, savory flaked salmon, and sliced avocado. Flip, top with spicy mayo and Sriracha, and scoop it up with roasted seaweed.

Ingredients

Sushi rice

2 cups cooked short-grain rice
4 teaspoons unseasoned rice vinegar
1 teaspoon sugar
¼ teaspoon salt

Air-fried salmon

2 salmon fillets, about 10 ounces total
¼ teaspoon salt
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon unseasoned rice vinegar
2 tablespoons sliced green onions

Layers and toppings

1 medium avocado, thinly sliced
Spicy mayo
Sriracha
Toasted sesame seeds or furikake
Extra sliced green onions
Roasted seaweed sheets, for scooping

Instructions

Season the rice. Stir together the rice vinegar, sugar, and salt until dissolved. Fold into the warm rice and cool until barely warm.
Cook the salmon. Preheat the air fryer to 400°F. Pat the salmon dry, season with salt, and place skin-side down in the basket. Air-fry for 7–9 minutes and rest for 2–3 minutes.
Season the salmon. Remove the skin and gently flake the salmon. Mix in soy sauce, sesame oil, rice vinegar, and green onions, leaving a few larger pieces.
Line the containers. Line two small, shallow containers with plastic wrap, leaving overhang.
Build the stacks. Layer avocado first, then salmon, then rice. Press the rice down firmly with a damp spoon.
Flip. Place a plate over each container, hold them together, and flip. Lift off the container and peel away the plastic wrap.
Finish and serve. Add spicy mayo, Sriracha, sesame seeds or furikake, and green onions. Serve with roasted seaweed.

Notes

Cooking time depends on the thickness of the salmon and your air fryer. Begin checking at 7 minutes.
Short-grain rice holds the stack together best.
Let the rice cool until barely warm before layering.
Slice the avocado shortly before assembling to limit browning.