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Sushi Cake
Sana Yousaf

Sushi Cake Recipe

A stunning layered dish that transforms classic sushi ingredients into a cake-like centerpiece, perfect for parties or special occasions.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10
Course: Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

Sushi Rice:
  • 2 cups short-grain sushi rice or medium-grain
  • 2 ½ cups water
  • ¼ cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
Fillings:
  • ½ lb sushi-grade salmon or tuna thinly sliced (or cooked crab)
  • 1 avocado thinly sliced
  • 1 cucumber julienned
  • 4 oz cream cheese optional
Toppings:
  • 1 sheet nori cut into strips
  • 2 tbsp tobiko or masago
  • 1 tbsp sesame seeds black or white
  • Microgreens or chopped scallions
Accompaniments:
  • Soy sauce or tamari
  • Wasabi
  • Pickled ginger
  • Spicy mayo ¼ cup mayonnaise + 1 tbsp sriracha

Method
 

  1. Prepare the sushi rice: Rinse rice until water runs clear. Cook with 2 ½ cups water in a rice cooker or stovetop. Mix rice vinegar, sugar, and salt; fold into cooked rice. Cool to room temperature.
  2. Prep fillings: Thinly slice salmon or tuna, avocado, and cucumber. Soften cream cheese if using.
  3. Assemble the cake: Line a 6-8 inch round cake pan with plastic wrap. Spread 1 cup rice evenly, then layer avocado and cucumber. Add cream cheese if desired. Add another rice layer, then salmon or crab. Repeat with rice and fillings.
  4. Chill: Cover and refrigerate for 30 minutes to set.
  5. Unmold and decorate: Remove cake using plastic wrap, transfer to a plate, and top with sesame seeds, tobiko, nori, and microgreens.
  6. Serve: Slice into 10 wedges and serve with soy sauce, wasabi, pickled ginger, and spicy mayo.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 24 hours. Do not freeze if using raw fish.
  • Substitutions: Use quinoa for a protein boost or cauliflower rice for low-carb. Try cooked shrimp or tofu for no-raw-fish options.
  • Spicy Option: Add red pepper flakes or sriracha between layers.
  • Presentation: Garnish with edible flowers or radish slices for extra flair.

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