If you’re craving a show-stopping dish that combines the fresh creaminess of avocado with the delightful flavors of sushi, this Avocado Sushi Cake Recipe is an absolute must-try. It layers perfectly seasoned sushi rice with a spicy seafood filling, topped with vibrant avocado slices that create a stunning visual and taste experience. Whether you want to impress guests or treat yourself to a creative twist on sushi, this cake is both elegant and surprisingly simple to make.
Ingredients You’ll Need
Gathering the right ingredients is key to bringing this Avocado Sushi Cake Recipe to life. Each component plays a vital role in balancing flavors and textures, from the tangy rice seasoning to the spicy seafood blend, and of course, the luscious avocado topping that adds creaminess and color.
- 2 cups sushi rice (cooked and seasoned): The base of the cake, providing that classic sticky texture perfect for shaping.
- 1 tablespoon rice vinegar: Adds subtle tanginess that brightens the rice flavor without overpowering it.
- 1 teaspoon sugar: Balances out the acidity in the rice vinegar for a harmonious taste.
- 1/2 teaspoon salt: Enhances all the flavors in the rice and filling.
- 1 ripe avocado (thinly sliced): This creamy topping really makes the sushi cake pop both visually and in taste.
- 4 ounces imitation crab or cooked shrimp (chopped): Provides a savory, slightly sweet seafood layer that complements the rice.
- 1/4 cup mayonnaise: Adds richness and binds the seafood filling together smoothly.
- 1 tablespoon sriracha: Brings in a spicy kick that lifts the crab or shrimp flavors.
- 1 tablespoon soy sauce (for serving): Essential dipping sauce that adds salty depth at mealtime.
- 1 tablespoon sesame seeds: Offers a nutty crunch and a beautiful garnish.
- 1 sheet nori (cut into thin strips or crumbled): Injects that quintessential umami sushi flavor and visual contrast.
- 1 tablespoon green onions (sliced): Freshens up the dish with a mild onion bite and vibrant color.
- 1 teaspoon lemon juice: Prevents avocado browning and adds a fresh citrus note.
How to Make Avocado Sushi Cake Recipe
Step 1: Season the Sushi Rice
Start by mixing your cooked sushi rice with rice vinegar, sugar, and salt in a small bowl until everything is evenly seasoned. This step is crucial because perfectly balanced rice sets the foundation of the cake’s flavor — tangy, slightly sweet, and irresistibly tender.
Step 2: Form the Bottom Rice Layer
Line your 6-inch springform pan or cake ring with plastic wrap for easy removal later. Press half of the seasoned rice firmly into the bottom, making sure to pack it tightly. This compact layer holds the cake together and gives it that neat sushi stack appearance.
Step 3: Prepare the Spicy Seafood Filling
In another bowl, combine the chopped imitation crab or cooked shrimp with mayonnaise and sriracha. This creamy, spicy mixture adds a lively contrast to the mild rice and creamy avocado, ensuring every bite is packed with flavor.
Step 4: Add Seafood Layer and Top Rice Layer
Spread the seafood mixture evenly over the rice layer you just pressed into the pan. Then, add the remaining rice on top and press it down firmly again to compact all the layers neatly. The cake is starting to come together beautifully!
Step 5: Chill to Set
Pop the sushi cake into the refrigerator for at least 30 minutes. This chilling helps the layers stick together, making it easier to slice and serve without falling apart.
Step 6: Garnish the Cake
Carefully remove the cake from the pan and arrange thin avocado slices over the top in a pretty fan or rose pattern. Brush the avocado with lemon juice to keep it looking fresh and green. Scatter sesame seeds, crumbled nori, and sliced green onions on top for that perfect finishing touch.
How to Serve Avocado Sushi Cake Recipe
Garnishes
Garnishing your sushi cake is where you can channel your inner artist. Toasted sesame seeds add a toasty crunch and nutty flavor, while nori strips bring umami and texture. Don’t forget fresh green onions for a pop of color and a mild, refreshing bite that cuts through the richness.
Side Dishes
This sushi cake pairs wonderfully with light sides like a crisp seaweed salad, pickled ginger, or a simple cucumber salad dressed with rice vinegar. These sides keep the meal balanced and let the sushi cake shine as the star of your table.
Creative Ways to Present
For a fun presentation, try serving your Avocado Sushi Cake Recipe as individual mini cakes in small ring molds, perfect for parties. You can also make a layered platter with elongate slices arranged like sushi rolls, adding a wow factor and making sharing a breeze.
Make Ahead and Storage
Storing Leftovers
Store any leftover sushi cake tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It’s best eaten within 24 hours because the avocado topping can start to brown, and the rice texture is freshest when consumed soon after making.
Freezing
Freezing is not recommended for this Avocado Sushi Cake Recipe since the texture of sushi rice and avocado doesn’t hold up well after thawing. It’s best to enjoy it fresh or within a day of preparation.
Reheating
Reheating isn’t ideal here as sushi cakes are meant to be enjoyed cold or at room temperature. If you prefer, you can let refrigerated leftovers sit out for 10-15 minutes to soften slightly before serving, but avoid warming it as that will change the texture.
FAQs
Can I use fresh seafood instead of imitation crab or cooked shrimp?
Absolutely! Fresh seafood like tuna or salmon can be an amazing alternative. Just make sure it’s sushi-grade and fresh to maintain food safety and the best flavor.
How do I prevent the avocado from browning?
Brushing thinly sliced avocado with fresh lemon juice helps prevent oxidation and keeps those beautiful green slices looking fresh and inviting on top of your sushi cake.
Is it possible to make this recipe vegetarian?
Yes, simply swap the seafood for diced tofu, seasoned mushrooms, or pickled vegetables. The sushi rice and avocado still provide fantastic flavor and texture.
Can I prepare the sushi rice ahead of time?
You can cook the sushi rice up to a few hours in advance and keep it covered at room temperature. Just season it right before assembling the cake for the best results.
What’s the best way to slice the sushi cake?
Use a very sharp knife and wipe it clean between cuts. This helps maintain tidy layers and prevents the avocado and rice from sticking to the blade, giving you neat slices every time.
Final Thoughts
This Avocado Sushi Cake Recipe is one of those delightful dishes that feels fancy but comes together with ease. It’s perfect for impressing friends at dinner or enjoying a special treat at home. I absolutely encourage you to give it a try—you might find it quickly becomes a beloved recipe in your rotation for sushi nights or anytime you want something fresh, flavorful, and fun to eat.
Print
Avocado Sushi Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes plus chilling time
- Yield: 4 servings
- Category: Appetizer, Main Course
- Method: No-Cook
- Cuisine: Japanese-Inspired
- Diet: Pescatarian
Description
This Avocado Sushi Cake is a visually stunning and delicious Japanese-inspired dish featuring layers of seasoned sushi rice, a creamy seafood mixture, and fresh avocado slices. Perfect as an appetizer or main course, this no-bake sushi stack combines classic sushi flavors with an innovative cake presentation, making it an impressive yet easy-to-make recipe for sushi lovers.
Ingredients
Sushi Rice Layer
- 2 cups sushi rice (cooked and seasoned)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
Filling
- 4 ounces imitation crab or cooked shrimp (chopped)
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
Toppings & Garnishes
- 1 ripe avocado (thinly sliced)
- 1 teaspoon lemon juice
- 1 tablespoon soy sauce (for serving)
- 1 tablespoon sesame seeds
- 1 sheet nori (cut into thin strips or crumbled)
- 1 tablespoon green onions (sliced)
Instructions
- Season the Rice: In a small bowl, combine the cooked sushi rice with rice vinegar, sugar, and salt, mixing gently to evenly season the rice without mashing the grains.
- Form the First Rice Layer: Line a 6-inch springform pan or small cake ring with plastic wrap. Press half of the seasoned rice firmly into the bottom to create a compact, even layer.
- Prepare the Seafood Mixture: In a separate bowl, mix chopped imitation crab or shrimp with mayonnaise and sriracha until well combined to form a creamy, spicy filling.
- Layer the Filling: Spread the seafood mixture evenly over the pressed rice layer, making sure it covers the surface uniformly.
- Add the Top Rice Layer: Add the remaining rice on top of the filling and press down firmly again to form the cake’s top layer, ensuring it holds together well.
- Chill the Cake: Refrigerate the assembled sushi cake for at least 30 minutes to allow it to set and firm up for easier slicing.
- Decorate with Avocado: Carefully remove the cake from the pan. Arrange thin avocado slices on top in a decorative fan or rose pattern and brush gently with lemon juice to prevent browning.
- Garnish and Serve: Sprinkle sesame seeds, nori strips, and sliced green onions on top for extra flavor and texture. Slice the cake into portions and serve with soy sauce on the side.
Notes
- Customize the filling with smoked salmon, cucumber, or cream cheese to suit your taste.
- For a vegetarian version, substitute the seafood with tofu or pickled vegetables.
- Use a very sharp knife for slicing to maintain clean, neat layers without squishing the cake.
- Chilling is essential to help the sushi cake hold its shape before serving.
