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
Scale
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.
