Sushi Cake recipe
A Sushi Cake is an impressive, fun twist on traditional sushi, perfect for parties or special occasions. This layered dish combines all the classic sushi flavors – seasoned rice, fresh fish, and crisp vegetables – in the form of a beautiful, cake-like creation. Easy to slice and share, sushi cake offers the same taste and texture of sushi rolls but in a new, show-stopping presentation.
With layers of sushi rice, sliced fish, avocado, and vegetables, you can customize each layer to suit your preferences. Topped with sashimi, sesame seeds, and a drizzle of spicy mayo or soy sauce, this sushi cake is as delicious as it is eye-catching.
Key Ingredients and Their Role
- Sushi Rice: Forms the base and primary structure, holding the cake together with a sticky, flavorful foundation.
- Sashimi-Grade Fish: Typically salmon or tuna, for fresh, high-quality flavor.
- Avocado and Cucumber: Adds creamy and crunchy textures that balance the fish and rice.
- Nori Sheets: Provides a classic sushi flavor and helps with layering.
How to Make a Sushi Cake – Step-by-Step Guide
1. Prepare the Sushi Rice – The Foundation
- Cook 2 cups of sushi rice according to package instructions. Once cooked, transfer to a large bowl and season with rice vinegar, sugar, and a pinch of salt. Stir to coat and let cool.
2. Line the Cake Pan – Building the Structure
- Use a springform pan or cake mold (8-inch recommended) and line the bottom with plastic wrap for easy removal. Place a nori sheet on the base of the pan.
3. Layer the Ingredients – Building the Sushi Cake
- First Layer: Spread a layer of sushi rice evenly on the bottom, pressing firmly.
- Second Layer: Add thin slices of sashimi-grade fish (salmon or tuna) over the rice.
- Third Layer: Add a layer of thinly sliced avocado and cucumber for texture and flavor.
- Repeat these layers, adding additional rice, fish, and veggies until you reach the top of the pan.
Tip: Press each layer gently to help the cake hold its shape.
4. Top and Decorate – Creating a Stunning Presentation
- Finish the top layer with slices of sashimi, thin avocado slices, and a sprinkle of sesame seeds. Garnish with radish slices, cucumber ribbons, or microgreens for extra color.
5. Chill and Serve – Setting the Cake
- Cover the pan with plastic wrap and refrigerate for at least 30 minutes to let the layers set. When ready to serve, remove the cake from the pan, slice, and enjoy with soy sauce, wasabi, and pickled ginger.
Serving Suggestions and Pairings
This Sushi Cake pairs perfectly with traditional Japanese sides like Miso Soup and Seaweed Salad. For added flavor, drizzle with Spicy Mayo or Ponzu Sauce.
Tips for a Perfect Sushi Cake
- Use Fresh, Sashimi-Grade Fish: Since this is a raw dish, it’s essential to use the highest quality fish.
- Keep It Firm: Press each layer gently to ensure the cake holds together when sliced.
- Customize the Layers: Try adding thinly sliced radishes, carrots, or even mango for extra color and flavor.
Sushi Cake recipe
Ingredients
- 2 cups sushi rice
- ¼ cup rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 2-3 sheets of nori
- 8 ounces sashimi-grade salmon or tuna thinly sliced
- 1 avocado thinly sliced
- ½ cucumber thinly sliced
- Sesame seeds for garnish
- Fresh radish microgreens, or cucumber ribbons for garnish (optional)
Instructions
- Prepare Sushi Rice: Cook rice according to instructions, season with vinegar, sugar, and salt, then let cool.
- Line Cake Pan: Place a nori sheet on the bottom of a springform pan lined with plastic wrap.
- Layer Ingredients: Layer rice, sashimi, avocado, and cucumber in the pan, repeating until full.
- Top and Garnish: Finish with sashimi, avocado, and sesame seeds on top.
- Chill and Serve: Refrigerate for 30 minutes, then slice and serve with soy sauce and wasabi.
