Description
This Avocado Sushi Cake is a delicious and visually stunning layered sushi dish that combines seasoned sushi rice, fresh avocado slices, and a creamy seafood mixture for a no-bake Japanese-inspired main course perfect for gatherings and special occasions.
Ingredients
Scale
Rice Layer
- 2 cups sushi rice, cooked and cooled
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
Seafood Layer
- 4 ounces sushi-grade salmon, diced or imitation crab meat, chopped
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha (optional)
Vegetables & Garnishes
- 2 ripe avocados, thinly sliced
- 1 small cucumber, finely diced
- 1 teaspoon sesame seeds
- 1 sheet nori, finely cut (optional)
- 1 tablespoon soy sauce, for serving
Instructions
- Prepare the seasoned sushi rice: In a small bowl, mix rice vinegar, granulated sugar, and salt until dissolved. Gently fold this mixture into the cooked and cooled sushi rice. Allow the rice to come to room temperature.
- Make the seafood mixture: In another bowl, combine the diced salmon or chopped imitation crab with mayonnaise and sriracha if using. Mix well until evenly combined.
- Assemble the cake: Line a small springform pan or round bowl with plastic wrap. Press half of the seasoned sushi rice firmly into the bottom to create an even layer.
- Add layers: Spread the seafood mixture evenly over the rice layer, then add a layer of finely diced cucumber on top.
- Top with remaining rice: Press the remaining sushi rice evenly over the vegetable layer, smoothing the surface to form a compact layer.
- Invert the cake: Carefully turn the sushi cake out onto a serving plate and remove the plastic wrap.
- Decorate with avocado: Neatly arrange thin slices of avocado over the top, slightly overlapping for an attractive presentation.
- Garnish and serve: Sprinkle with sesame seeds and shredded nori if using. Slice the sushi cake like a cake and serve with soy sauce on the side.
Notes
- For a vegetarian version, replace seafood with finely chopped carrots and seasoned tofu.
- Keep the sushi cake refrigerated until ready to serve for the best texture and freshness.
- This dish is best consumed the same day it is prepared.
