I first came across this Upside Down Sushi on Instagram and immediately fell in love with the idea. I genuinely enjoy making traditional sushi rolls, but sometimes I just want something quicker and easier—and this recipe is exactly that. Instead of rolling sushi with a bamboo mat, you simply layer the ingredients in a container, flip it upside down, and you’re done. It requires no rolling skills and looks absolutely impressive. If you’ve always wanted to make sushi at home but found rolling intimidating, this lazy sushi recipe is a great place to start.

Why You’ll Love This Recipe

No rolling skills required – Simply layer, press, and flip.
Perfect for beginners – No bamboo mat or special techniques needed.
Easy to customise – Use your favourite fillings and toppings.
Beautiful presentation – Looks impressive with minimal effort.

Tips for Making Upside Down Sushi

Use Seasoned Sushi Rice : While plain cooked sushi rice works perfectly well, seasoning it with rice vinegar, sugar, and salt makes a huge difference to the overall flavour. The lightly seasoned rice balances the richness of the salmon and avocado beautifully.

I’ve included a step-by-step method for making vinegared sushi rice in the recipe below, so be sure to give it a try.

Line the Container with Plastic Wrap : Lining the container with plastic wrap makes it much easier to remove the sushi after inverting. Simply lift away the wrap for a clean release.

Alternatively, you can lightly brush the inside of the container with a neutral oil, such as vegetable oil, sunflower oil, or avocado oil, to prevent sticking.

Press the Rice Firmly : After layering the rice into the container, press it down firmly with the back of a spoon or spatula. This helps the sushi hold its shape and prevents it from falling apart when flipped.

Where to Get Sushi-Grade Fish in London

Here are some of my go-to places in London for fresh, high-quality sushi-grade fish:

Natural Natural – Japanese and organic food stores in London.
Japan Centre – One of the largest Japanese supermarkets in the UK.
Atariya Foods – Japanese grocery stores and seafood suppliers with excellent sashimi selections.
Waso Tokyo – An online Japanese supermarket delivering across the UK.

If you know any other reliable places to buy sushi-grade fish in London, I’d love to hear your recommendations. Leave a comment below and let me know!

Always purchase sushi-grade fish from a trusted fishmonger or Japanese supermarket, and confirm that it is suitable for eating raw. Keep the fish refrigerated until ready to use and consume it as fresh as possible.

Customise Your Layers

If you can’t find sushi-grade fish, smoked salmon makes an excellent alternative. A combination of smoked salmon, cream cheese, and cucumber creates an easy and delicious variation. You can also customise your Upside Down Sushi with ingredients such as:

Canned tuna
Cooked prawns
Seafood sticks (surimi)
Tamagoyaki (Japanese omelette)
Cucumber
Pickled radish

Feel free to mix and match your favourite fillings to create your own version.

Final Thoughts

This Upside Down Sushi is proof that making sushi at home doesn’t have to be complicated. With no rolling required and endless filling combinations, it’s a fun, beginner-friendly recipe that’s perfect for busy weekdays or whenever you’re craving homemade sushi.

Easy Upside Down Sushi

Wanting

This viral Upside Down Sushi is a fun and easy twist on traditional sushi that's perfect for making at home. It's simple to assemble, requires no rolling skills, and is perfect for a quick lunch or light dinner.

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Course Lunch, dinner

Cuisine Asian, Japanese

Equipment

1 container appx 11*16*4.5cm
Plastic wrap

Ingredients

120 g sushi-grade salmon, cut into cubes
½ large avocado, thinly sliced
200 g vinegared sushi rice
1 sheet nori, trimmed to fit the container
Sesame seeds and chopped chives for garnish or spring onion
Soy sauce for dipping

TO MAKE THE VINEGARED SUSHI RICE

100 g sushi rice
95 ml water
2 tsp rice vinegar
2 tsp sugar
⅛ tsp salt

Instructions

Prepare the Vinegared Sushi Rice : Rinse the sushi rice until the water runs clear. Cook with 95ml water in a rice cooker.
Meanwhile, combine the rice vinegar, sugar, and salt in a small bowl, stirring until dissolved. If needed, microwave for 10–15 seconds or gently heat until the sugar has dissolved completely.
Transfer the cooked rice to a shallow bowl and gently fold in the vinegar mixture with a spatula until evenly seasoned. Leave to cool to room temperature.

I usually cook sushi rice (short-grain rice) with an equal amount of water. However, since we'll be seasoning the rice with a vinegar mixture later, I recommend using slightly less water. This helps compensate for the extra moisture and results in sushi rice with the perfect texture for shaping.

Prepare the Container : Line the container with plastic wrap, making sure it covers both the base and sides.
Layer the Ingredients : Arrange the salmon cubes evenly over the bottom of the container, followed by the avocado slices.
Spoon in the vinegared sushi rice and press down firmly withthe back of a spoon to compact the layers.
Finish with the trimmed sheet of nori.
Invert : Carefully flip the container onto a serving plate or board, then gently remove the container and plastic wrap.
Garnish and Serve : Sprinkle with sesame seeds and chopped chives (or spring onion). slice into portions and serve with soy sauce for dipping.

Notes

Keyword Fish, Seafood, Sushi