Sushi Cake
Sushi Cake is a fun and creative twist on traditional sushi rolls, perfect for special occasions or dinner parties. This vibrant and visually stunning dish combines the flavors of sushi with an easy-to-make, customizable layer cake format. It's simple to assemble and offers a delicious, eye-catching centerpiece for any meal. Whether you're hosting a party or simply want to try something unique, this sushi cake will surely impress your guests! Plus, you can tailor it with various toppings and fillings to suit your preferences.
Ingredients
- 2 cups sushi rice / 400g sushi rice(Use short-grain sushi rice for the best texture)
- 2 tbsp rice vinegar / 30ml(Optional: Add a pinch of sugar to the rice vinegar for extra sweetness)
- 1 lb sushi-grade fish (salmon or tuna) / 450g(Thinly sliced for topping)
- 1 medium avocado / 1 avocado(Sliced for layering)
- 1 cucumber / 1 cucumber(Thinly sliced, optional for garnish)
- 2 tbsp sesame seeds / 30g(To garnish the top of the cake)
- 2-3 nori sheets / 2-3 nori sheets(Cut into strips for garnish)
- Fresh microgreens / Optional(For additional garnish)
- Soy sauce / Optional(For serving)
Instructions
- Cook the Sushi Rice:Rinse the sushi rice under cold water until the water runs clear.Cook the rice according to the package instructions, either on the stove or in a rice cooker.Once cooked, transfer the rice to a large bowl and mix with rice vinegar (and optional sugar). Set aside to cool.
- Prepare the Filling and Garnishes:While the rice cools, slice the sushi-grade fish, avocado, and cucumber thinly.Cut the nori sheets into strips, and have your sesame seeds and microgreens ready for garnishing.
- Assemble the Sushi Cake:In a cake ring mold (or a springform pan), layer the cooled sushi rice evenly, pressing down gently to compact it.Add a layer of sliced fish, followed by a layer of avocado slices.Repeat the layers until all ingredients are used up, ensuring the top is smooth.
- Decorate and Chill:Garnish the top with sesame seeds, nori strips, and optional microgreens.Let the sushi cake sit in the fridge for at least 30 minutes to allow it to set and firm up.
- Serve:Carefully remove the sushi cake from the mold. Slice into wedges, like a traditional cake, and serve with soy sauce on the side.
Notes
- Variations: Feel free to customize your sushi cake with other toppings such as shrimp, crab, or different types of fish.
- Storage: Store leftover sushi cake in the fridge for up to 2 days. The rice may dry out, so it’s best eaten fresh.
- Serving Tips: Pair with miso soup or a side salad for a complete meal.
- Gluten-Free Option: Make sure the soy sauce is gluten-free if needed.
- Substitutions: If you can't find sushi-grade fish, cooked shrimp or even grilled vegetables can be used instead.
