Avocado Sushi Cake
A vibrant and delicious dish that beautifully combines traditional sushi elements into a stunning layered cake, perfect for gatherings or family dinners.
Servings: 8 servings
Calories: 350kcal
Ingredients
Sushi Base
- 2 cups cooked sushi rice Seasoned with rice vinegar for tangy flavor.
- 1 sheet nori Enhances umami and gives authenticity.
Main Ingredients
- 2 ripe avocados Sliced for creamy texture.
- 1 cucumber Cut into thin strips for crunch.
- 1/2 lb sushi-grade salmon or tuna Thinly sliced for delicate flavor.
Garnishes
- 1 tbsp sesame seeds Toasted for nutty crunch.
- soy sauce For dipping.
- pickled ginger To cleanse the palate.
- wasabi For spicy kick.
Instructions
Preparation
- Line a springform cake tin with parchment paper.
- Place a nori sheet at the bottom of the tin.
Layering
- Add half the sushi rice to the pan and press down for the first layer.
- Layer half of the sliced avocado, then cucumber strips, followed by sushi-grade fish.
- Repeat with remaining sushi rice, avocado, cucumber, and fish.
- Finish with the last layer of sushi rice, pressing gently.
Chilling
- Cover the cake with plastic wrap and refrigerate for at least 2 hours.
Serving
- Remove the sushi cake from the tin and place on a serving platter.
- Sprinkle sesame seeds and cut nori strips on top.
- Serve with soy sauce, pickled ginger, and wasabi.
Notes
For rice, season properly with rice vinegar, sugar, and salt. Use fresh sushi-grade fish for safety and flavor, or substitute with cooked shrimp or more vegetables. You can add variations such as red bell pepper or cream cheese.