Line a rectangular baking dish with plastic wrap, leaving plenty of overhang on the sides for easy removal later.
Arrange the thinly sliced sashimi-grade salmon in an even layer at the bottom of the dish.
Spread a layer of cooked sushi rice over the salmon, pressing it down firmly and evenly with a spatula.
Place a trimmed sheet of nori on top of the rice.
Spread an even layer of softened cream cheese over the nori sheet.
Arrange sliced avocado in an even layer over the cream cheese.
Add another layer of cooked sushi rice, pressing it flat, and finish with a second sheet of nori.
Fold the overhanging plastic wrap over the top to cover the stack. Use another dish of the same size to press down firmly and compact the layers.
Unwrap the top, place a serving board over the dish, and flip the whole thing upside down. Carefully remove the dish and peel away the plastic wrap.
Sprinkle the top with sesame seeds, slice with a sharp knife, and serve.
Cook it hands-free.
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