Avocado Sushi Cake

A delightful fusion of Japanese flavors, this visually stunning sushi cake features layers of seasoned sushi rice, creamy avocado, fresh fish, and crunchy cucumber, making it a perfect centerpiece for any gathering.

Prep Time30

Total Time2

Course: Appetizer, Main Course

Cuisine: Japanese

Keyword: Avocado Sushi Cake, easy recipe, Fusion Food, Japanese Cuisine, Sushi

Servings: 8 servings

Calories: 250kcal

Ingredients

Sushi Cake Layers

2 cups cooked sushi rice (seasoned with rice vinegar) Aromatic and sticky, this rice serves as a flavorful base for your sushi cake.
2 pieces ripe avocados, sliced Creamy and rich, these avocados lend a beautiful green hue while bringing a luscious texture.
1 piece cucumber, cut into thin strips Crisp and refreshing, cucumbers provide a satisfying crunch that contrasts perfectly with the softness of the other ingredients.
0.5 lb sushi-grade salmon or tuna, thinly sliced Fresh and tender, this premium fish adds a burst of flavor and protein to the dish.
1 sheet nori (seaweed), cut into strips Savory and slightly briny, nori adds an umami kick and a delightful texture.
1 tbsp sesame seeds Nutty and aromatic, sesame seeds serve as a perfect finishing touch.

Condiments and Extras

to taste soy sauce, for dipping Umami-rich soy sauce enhances the flavors of the sushi cake.
to taste pickled ginger, for serving A tangy palate cleanser that complements the richness of the sushi.
to taste wasabi, to serve For those who enjoy a fiery kick, a small dab of wasabi introduces a heady spice.

Instructions

Preparation

Begin by lining a springform cake tin with parchment paper. Place a sheet of nori on the bottom to form the base of your sushi cake.
Start by adding half of the seasoned sushi rice into the tin. Press it down firmly into an even layer.
Next, distribute half of the avocado slices, followed by half of the cucumber strips and half of the fish.
Repeat the process by adding another layer of sushi rice, followed by the remaining avocado, cucumber, and fish, ensuring a harmonious blend of flavors in each layer.
Finish off your sushi cake with the last layer of sushi rice, pressing down gently to create a compact and stable structure.
Cover the tin with plastic wrap and refrigerate for at least 2 hours to allow the layers to set and the flavors to meld.
Once chilled, carefully remove the sushi cake from the tin. Sprinkle toasted sesame seeds and additional nori strips on top for garnish.
Serve slices alongside soy sauce, pickled ginger, and wasabi for dipping.

Notes

Choose perfectly ripe avocados for the best flavor and texture; they should yield slightly to gentle pressure. For a vegan version, substitute the fish with marinated tofu or additional vegetables. Store any leftover sushi cake in an airtight container in the refrigerator for up to 2 days.