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Line the inside of several glasses (approximately 6 stemware glasses are recommended for this recipe) with slices of smoked salmon. Ensure the salmon covers the bottom and sides of each glass, leaving some overhang at the top.

Take a portion of the cooked boiled rice, shape it into a ball, and place it into each salmon-lined glass. Use a potato masher or a similar tool to firmly press the rice down, filling the bottom of the salmon cup. Repeat for all glasses.
Add a layer of thinly sliced avocado on top of the pressed rice in each glass.

Using a piping bag, pipe a layer of light cream cheese over the avocado slices in each glass.

Place a round disc of nori on top of the cream cheese layer in each glass.

Add a layer of thinly sliced cucumbers on top of the nori disc.

Pipe another layer of light cream cheese over the cucumber slices.

Cover the top filling with additional slices of smoked salmon, gently pressing them to enclose the layers and form a compact "burger" shape within the glass.

Carefully invert each glass onto a baking tray lined with parchment paper, allowing the salmon-wrapped creations to release.

Sprinkle white sesame seeds generously over the top of each salmon "burger."

Serve immediately.


Line the inside of several glasses (approximately 6 stemware glasses are recommended for this recipe) with slices of smoked salmon. Ensure the salmon covers the bottom and sides of each glass, leaving some overhang at the top.

Take a portion of the cooked boiled rice, shape it into a ball, and place it into each salmon-lined glass. Use a potato masher or a similar tool to firmly press the rice down, filling the bottom of the salmon cup. Repeat for all glasses.
Add a layer of thinly sliced avocado on top of the pressed rice in each glass.

Using a piping bag, pipe a layer of light cream cheese over the avocado slices in each glass.

Place a round disc of nori on top of the cream cheese layer in each glass.

Add a layer of thinly sliced cucumbers on top of the nori disc.

Pipe another layer of light cream cheese over the cucumber slices.

Cover the top filling with additional slices of smoked salmon, gently pressing them to enclose the layers and form a compact "burger" shape within the glass.

Carefully invert each glass onto a baking tray lined with parchment paper, allowing the salmon-wrapped creations to release.

Sprinkle white sesame seeds generously over the top of each salmon "burger."

Serve immediately.
