Why You’ll Love This Recipe
- Visually Impressive – This sushi cake is as beautiful as it is delicious, making it perfect for parties and gatherings.
- Easy to Make – No rolling required! Just layer the ingredients in a cake tin for a simple but striking presentation.
- Fresh and Healthy – Made with fresh salmon, avocado, and sushi rice, it’s a nutritious and satisfying meal.
- Customizable – You can easily switch up the ingredients to suit your taste or dietary preferences.
- Perfect for Sharing – Unlike traditional sushi rolls, this cake-style sushi is easy to slice and serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sushi rice
- Sugar
- Rice vinegar
- Nori sheets
- Avocados
- Fresh salmon
- Black and white sesame seeds
- Soy sauce
- Fresh ginger
Directions
- Cook the sushi rice according to the package instructions.
- In a small saucepan over medium heat, combine the sugar and rice vinegar, stirring until the sugar dissolves.
- Gently mix the vinegar mixture into the cooked rice using a slicing motion to avoid mashing the grains.
- Line the base of a 22 cm baking tin with baking paper.
- Spread half of the cooked rice evenly in the tin.
- Layer half of the avocado slices over the rice.
- Arrange half of the salmon slices on top of the avocado.
- Repeat the layering process with the remaining rice, avocado, and salmon, finishing with a layer of salmon on top.
- Turn the sushi cake out onto a serving platter and sprinkle with black and white sesame seeds.
- Serve with extra avocado, soy sauce, and grated fresh ginger.
Servings and Timing
- Servings: 4-6
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Variations
- Spicy Tuna Version: Swap salmon for spicy tuna by mixing chopped tuna with sriracha and mayonnaise.
- Vegetarian Option: Replace salmon with sliced cucumber, mango, or marinated tofu.
- Crunchy Texture: Add a layer of crispy tempura flakes or crushed roasted seaweed for an extra crunch.
- Sushi Burrito Style: Instead of a cake, layer the ingredients in a rectangular dish and slice into bars for handheld sushi bites.
- Teriyaki Twist: Drizzle with teriyaki sauce instead of soy sauce for a sweeter flavor.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 24 hours. Since this dish contains raw fish, it’s best eaten fresh.
- Freezing: Not recommended due to the texture changes in the rice and avocado.
- Reheating: This dish is meant to be served cold, so no reheating is necessary.
FAQs
How do I ensure my sushi rice turns out perfectly?
Use short-grain sushi rice, rinse it thoroughly before cooking, and follow the package instructions. Adding the vinegar mixture while the rice is still warm helps absorb the flavors.
Can I make this recipe ahead of time?
Yes, but it’s best served fresh. If preparing in advance, store it in the fridge for no more than 6-8 hours before serving.
What type of salmon should I use?
Use sushi-grade salmon to ensure it’s safe to eat raw. Check with your fishmonger for the freshest option.
Can I substitute the salmon with another fish?
Yes! Tuna, yellowtail, or even smoked salmon work well in this recipe.
Print
Avocado Sushi Cake
- Total Time: 40 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This Avocado Sushi Cake is a visually stunning, easy-to-make dish that combines sushi rice, fresh salmon, creamy avocado, and a savory mix of flavors. Perfect for special occasions or sushi lovers looking for a creative twist, this no-roll sushi cake is healthy, customizable, and perfect for sharing.
Ingredients
- Sushi rice
- Sugar
- Rice vinegar
- Nori sheets
- Avocados
- Fresh salmon
- Black and white sesame seeds
- Soy sauce
- Fresh ginger
Instructions
- Cook the sushi rice according to the package instructions.
- In a small saucepan, combine sugar and rice vinegar over medium heat, stirring until the sugar dissolves.
- Gently fold the vinegar mixture into the cooked rice using a slicing motion.
- Line the base of a 22 cm baking tin with baking paper.
- Spread half of the rice evenly in the tin.
- Layer half of the avocado slices over the rice.
- Arrange half of the salmon slices on top of the avocado.
- Repeat with the remaining rice, avocado, and salmon, finishing with a layer of salmon.
- Turn the sushi cake onto a platter and sprinkle with black and white sesame seeds.
- Serve with extra avocado, soy sauce, and grated ginger.
Notes
- Ensure you use sushi-grade salmon for safety.
- This dish can be customized with various toppings or fillings like spicy tuna or teriyaki sauce.
- Serve immediately for the best freshness, though leftovers can be stored for up to 24 hours.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Sushi
- Method: Layering, No-Bake
- Cuisine: Japanese
