Sushi Cake
Sushi Cake
Ingredients
For the Sushi Cake
- 2 cups sushi rice
- 2 cups water, for cooking rice
- 1/4 cup sushi vinegar
- 2 nori seaweed sheets
- 1 avocado, sliced
- 1 cucumber, sliced
- 4 ounces tuna sashimi, cut into small cubes
- 4 ounces salmon sashimi, cut into small cubes
- 4 ounces yellowtail sashimi, cut into small cubes
For the Spicy Mayo
- 1/2 cup Japanese mayonnaise
- 2 tablespoons Sriracha
- 1/2 teaspoon sesame oil
For Garnish and Serving
- 2 green onions, sliced
- 1 teaspoon sesame seeds
- as needed soy sauce, for serving
- as needed wasabi, for serving
- as needed pickled ginger, for serving
Instructions
- 1
Prepare Sushi Rice: Measure 2 cups of sushi rice. Rinse the rice thoroughly under cold running water until the water runs clear. Transfer the rinsed rice to a pot or rice cooker and add 2 cups of water. Cook the rice according to your rice cooker's instructions or stovetop method.
⏱️ 20 min
- 2
Season Rice: Once the rice is cooked and hot, transfer it to a large bowl. Add 1/4 cup of sushi vinegar and gently mix it into the hot rice until well incorporated and the rice has cooled slightly.
⏱️ 5 min
- 3
Prepare Spicy Mayo: In a small bowl, combine 1/2 cup Japanese mayonnaise, 2 tablespoons Sriracha, and 1/2 teaspoon sesame oil. Mix until thoroughly combined.
⏱️ 5 min
- 4
Prepare Fillings: Slice the green onions (scallions), avocado, and cucumber. Cut the tuna sashimi, salmon sashimi, and yellowtail sashimi into small, bite-sized cubes.
⏱️ 15 min
- 5
Assemble the Sushi Cake: Line a round cake pan (8-inch recommended) with plastic wrap, ensuring there is enough overhang on all sides to cover the top of the cake later. Place a layer of nori seaweed sheets on the bottom of the lined pan, covering the entire base. Evenly spread a layer of the prepared sushi rice over the nori. Gently press it down to create a compact layer.
⏱️ 5 min
- 6
Spread a layer of the spicy mayo over the rice. Arrange a layer of sliced avocado over the spicy mayo. Add a layer of sliced cucumber on top of the avocado. Distribute a layer of diced tuna over the vegetables. Add a layer of diced salmon. Add a layer of diced yellowtail.
⏱️ 5 min
- 7
Repeat the layers: add another layer of sushi rice, followed by spicy mayo, sliced avocado, sliced cucumber, diced tuna, diced salmon, and diced yellowtail. Fold the overhanging plastic wrap tightly over the top layer of ingredients. Press down firmly on the wrapped cake to ensure all layers are compressed and adhere well.
⏱️ 5 min
- 8
Chill and Serve: Refrigerate the sushi cake for at least 30 minutes to allow it to set. Once chilled, remove the cake from the pan by lifting the plastic wrap. Carefully unwrap the plastic. Garnish the top of the sushi cake with sliced green onions and sesame seeds. Serve immediately with soy sauce, wasabi, and pickled ginger on the side.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Sushi Cake
For the Sushi Cake
- 2 cups sushi rice
- 2 cups water, for cooking rice
- 1/4 cup sushi vinegar
- 2 nori seaweed sheets
- 1 avocado, sliced
- 1 cucumber, sliced
- 4 ounces tuna sashimi, cut into small cubes
- 4 ounces salmon sashimi, cut into small cubes
- 4 ounces yellowtail sashimi, cut into small cubes
For the Spicy Mayo
- 1/2 cup Japanese mayonnaise
- 2 tablespoons Sriracha
- 1/2 teaspoon sesame oil
For Garnish and Serving
- 2 green onions, sliced
- 1 teaspoon sesame seeds
- as needed soy sauce, for serving
- as needed wasabi, for serving
- as needed pickled ginger, for serving
Instructions
- 1
Prepare Sushi Rice: Measure 2 cups of sushi rice. Rinse the rice thoroughly under cold running water until the water runs clear. Transfer the rinsed rice to a pot or rice cooker and add 2 cups of water. Cook the rice according to your rice cooker's instructions or stovetop method.
⏱️ 20 min - 2
Season Rice: Once the rice is cooked and hot, transfer it to a large bowl. Add 1/4 cup of sushi vinegar and gently mix it into the hot rice until well incorporated and the rice has cooled slightly.
⏱️ 5 min - 3
Prepare Spicy Mayo: In a small bowl, combine 1/2 cup Japanese mayonnaise, 2 tablespoons Sriracha, and 1/2 teaspoon sesame oil. Mix until thoroughly combined.
⏱️ 5 min - 4
Prepare Fillings: Slice the green onions (scallions), avocado, and cucumber. Cut the tuna sashimi, salmon sashimi, and yellowtail sashimi into small, bite-sized cubes.
⏱️ 15 min - 5
Assemble the Sushi Cake: Line a round cake pan (8-inch recommended) with plastic wrap, ensuring there is enough overhang on all sides to cover the top of the cake later. Place a layer of nori seaweed sheets on the bottom of the lined pan, covering the entire base. Evenly spread a layer of the prepared sushi rice over the nori. Gently press it down to create a compact layer.
⏱️ 5 min - 6
Spread a layer of the spicy mayo over the rice. Arrange a layer of sliced avocado over the spicy mayo. Add a layer of sliced cucumber on top of the avocado. Distribute a layer of diced tuna over the vegetables. Add a layer of diced salmon. Add a layer of diced yellowtail.
⏱️ 5 min - 7
Repeat the layers: add another layer of sushi rice, followed by spicy mayo, sliced avocado, sliced cucumber, diced tuna, diced salmon, and diced yellowtail. Fold the overhanging plastic wrap tightly over the top layer of ingredients. Press down firmly on the wrapped cake to ensure all layers are compressed and adhere well.
⏱️ 5 min - 8
Chill and Serve: Refrigerate the sushi cake for at least 30 minutes to allow it to set. Once chilled, remove the cake from the pan by lifting the plastic wrap. Carefully unwrap the plastic. Garnish the top of the sushi cake with sliced green onions and sesame seeds. Serve immediately with soy sauce, wasabi, and pickled ginger on the side.
⏱️ 30 min