sushi cake
A Sushi Cake is a fun and creative twist on sushi, layered like a cake! It’s made with sushi rice, fresh fish, and flavorful toppings, perfect for parties or special occasions. No baking required—just layer, press, and enjoy!
Equipment
- 6-inch or 8-inch springform pan (or cake ring)
- Mixing bowls –
- Rice cooker or pot
- Sharp knife
- Plastic wrap
- Spatula
Ingredients
For the Sushi Rice:
- 2 cups sushi rice short-grain rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the Layers:
- 8 oz sashimi-grade salmon thinly sliced
- 8 oz sashimi-grade tuna thinly sliced
- 1 small avocado thinly sliced
- 1 small cucumber thinly sliced
- ¼ cup cream cheese optional, for a creamy texture
- 2 tablespoons Japanese mayonnaise
- 1 teaspoon sriracha optional, for spice
- ½ cup imitation crab or real crab meat, shredded
- 1 teaspoon soy sauce
- 2 sheets nori seaweed, cut into small strips
For Garnish:
- 1 tablespoon sesame seeds black & white mix
- 1 tablespoon tobiko fish roe
- 2 green onions chopped
- Pickled ginger for serving
- Wasabi & soy sauce for dipping
Instructions
Step 1: Prepare the Sushi Rice
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice according to the package instructions (rice cooker or stovetop).
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Once the rice is cooked, gently fold in the vinegar mixture while the rice is still warm. Let it cool completely.
Step 2: Assemble the Sushi Cake
- Line a springform pan (or cake ring) with plastic wrap for easy removal.
- First layer: Spread half of the sushi rice evenly at the bottom of the pan.
- Second layer: Arrange a layer of thinly sliced cucumbers and avocado.
- Third layer: Mix imitation crab (or real crab) with soy sauce and Japanese mayo, then spread it over the cucumbers.
- Fourth layer: Add the remaining sushi rice and press gently to keep the cake firm.
- Final layer: Arrange the sliced salmon and tuna decoratively on top.
Step 3: Chill & Serve
- Cover the pan with plastic wrap and let it sit in the refrigerator for 10-15 minutes to set.
- Carefully remove the sushi cake from the pan. Use a spatula to smooth the edges.
- Garnish with sesame seeds, tobiko, and chopped green onions.
- Slice like a cake and serve with soy sauce, wasabi, and pickled ginger.
Notes
- Customization: You can add shrimp, eel, or smoked salmon for different flavors.
- Vegetarian Option: Substitute fish with marinated tofu or extra avocado.
- Spicy Version: Add extra sriracha or spicy mayo drizzle before serving.