Description
This Avocado Sushi Cake is a no-roll, easy-to-make sushi recipe that looks stunning and tastes amazing. With layers of sushi rice, creamy avocado, fresh salmon, and flavorful garnishes, this dish is perfect for parties or sushi nights at home. It’s completely customizable—swap out proteins, add extra toppings, or make it vegetarian. No sushi-making skills required—just stack, press, and slice for a picture-perfect sushi experience!
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 Layers:
- 2 sheets nori (seaweed)
- 8 oz sushi-grade salmon (thinly sliced)
- 2 ripe avocados (thinly sliced)
- ½ cucumber (thinly sliced)
For Garnishing:
- 1 tbsp black and white sesame seeds
- 1 tbsp masago or tobiko (optional)
- 2 tbsp spicy mayo (mayo + sriracha)
- Soy sauce, for serving
- Pickled ginger and wasabi (optional)
Instructions
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Prepare the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear.
- Cook according to package instructions or using a rice cooker.
- While the rice is still warm, mix in rice vinegar, sugar, and salt. Set aside to cool.
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Prepare the Sushi Cake Layers:
- Line a round mold or springform pan with plastic wrap for easy removal.
- Spread a layer of sushi rice at the bottom, pressing it down firmly.
- Place a sheet of nori over the rice.
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Assemble the Cake:
- Add a layer of thinly sliced salmon, ensuring even coverage.
- Arrange a layer of avocado slices on top of the salmon.
- Repeat with another layer of sushi rice, gently pressing down to hold everything together.
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Final Touches:
- Carefully remove the sushi cake from the mold.
- Sprinkle with sesame seeds and masago (if using).
- Drizzle with spicy mayo for extra flavor.
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Serve & Enjoy:
- Slice the sushi cake into wedges using a wet knife for clean cuts.
- Serve with soy sauce, pickled ginger, and wasabi.
Notes
- For a Vegetarian Option: Swap salmon for tofu, shiitake mushrooms, or a mix of julienned vegetables.
- To Prevent Avocado from Browning: Brush the avocado slices with a little lemon or lime juice.
- For Extra Crunch: Add tempura flakes or crushed roasted seaweed on top.
- Best Served Fresh: This sushi cake is best enjoyed immediately but can be stored for up to 24 hours in the fridge.
Nutrition
- Calories: 380
- Sugar: 3g
- Sodium: 430mg
- Fat: 14g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 18g