What is a sushi cake?

A Layered sushi is a layered sushi dish shaped like a cake. It combines sushi rice, seafood, vegetables, and garnishes in a mold, then is sliced like a cake for serving.

How do you make a sushi cake?

To make a sushi cake, layer sushi rice, fish or other fillings, and vegetables in a mold. Press everything together, chill, and remove the mold before slicing and serving.

What ingredients are used in a sushi cake?

Common ingredients include sushi rice, rice vinegar, raw or cooked fish, avocado, cucumber, nori, sesame seeds, and sauces like soy sauce or spicy mayo.

Not always. Some sushi cakes use raw fish like salmon or tuna, but others include cooked seafood like shrimp or crab. Vegetarian versions use tofu, avocado, and vegetables.

Can I make a sushi cake at home?

Yes! Layered sushi is easy to make at home with basic sushi ingredients. A springform pan or a lined dish works well as a mold.

What are some sushi cake recipes?

Popular recipes include salmon Layered sushi, spicy crab Layered sushi, and vegetarian Layered sushi with tofu and avocado.

How do you serve a sushi cake?

Chill the Layered sushi before slicing with a sharp knife. Serve it with soy sauce, wasabi, pickled ginger, and garnishes for the best presentation.

Sushi Cake Recipe: Easy Step-by-Step Guide & Tips

Description

This Sushi Cake is a fun and creative twist on traditional sushi, layered like a cake and packed with fresh seafood, creamy avocado, and sushi rice. It’s a show-stopping dish perfect for parties, birthdays, or special occasions. The best part? No rolling required! Just layer, press, and enjoy a stunning sushi experience at home.

Ingredients

Scale

For the Sushi Rice:

2 cups sushi rice
2 ½ cups water
¼ cup rice vinegar
2 tbsp sugar
1 tsp salt

For the Fillings & Toppings:

200g (7 oz) sushi-grade salmon or tuna, thinly sliced
200g (7 oz) imitation crab, shredded
1 tbsp mayonnaise (for mixing with crab)
1 avocado, thinly sliced
1 cucumber, thinly sliced
2 tbsp cream cheese (optional)
2 tbsp tobiko (fish roe)
1 sheet nori, finely chopped (for garnish)
2 tbsp sesame seeds, toasted
2 tbsp green onions, chopped

For Serving:

Soy sauce
Pickled ginger
Wasabi

Instructions

Prepare the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice with water according to package instructions.
- Once cooked, transfer to a large bowl and let cool slightly.
- Mix rice vinegar, sugar, and salt in a small bowl, then gently fold into the rice. Let cool to room temperature.
Assemble the Cake Layers:
- Line a round cake pan (or springform pan) with plastic wrap for easy removal.
- Press half of the sushi rice into the bottom of the pan, spreading evenly.
- Add a layer of shredded crab mixed with mayonnaise, followed by thin slices of avocado and cucumber.
Add the Second Layer:
- Spread the remaining sushi rice evenly over the fillings, pressing gently to keep it compact.
Topping & Garnishing:
- Arrange thin slices of sushi-grade salmon or tuna on top, covering the surface evenly.
- Sprinkle with tobiko, toasted sesame seeds, and chopped green onions.
- Optionally, dot small amounts of cream cheese and chopped nori on top for extra flavor.
Chill & Serve:
- Carefully remove the sushi cake from the pan using the plastic wrap.
- Slice into wedges and serve with soy sauce, pickled ginger, and wasabi.

Prep Time: 20 minutes
Cook Time: 15 minutes (for rice preparation)
Category: Main Course, Appetizer
Cuisine: Japanese