Name: Avocado Sushi Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Japanese
Ingredients: For the Sushi Cake: 1½ cups (375 ml) sushi rice; 4 tsp (20 ml) sugar; 3 tbsp (45 ml) rice vinegar; 2 nori sheets; 2 avocados, thinly sliced; 500 g fresh salmon, thinly sliced; 1 tsp (5 ml) each of black and white sesame seeds; Extra avocado for serving (optional); For the Soy-Ginger Sauce: ½ cup (125 ml) soy sauce; ¼ cup (60 ml) finely grated fresh ginger

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Introduction

When I first came across the idea of an avocado sushi cake, I was intrigued. Traditional sushi is an absolute favorite in my family, but the concept of transforming those familiar flavors into a layered, cake-like form felt exciting. After making this dish for a family gathering, I quickly realized it was a hit! The sushi cake looked stunning on the table, and its combination of fresh ingredients and bold flavors made every bite a delight. The smooth avocado, fresh salmon, and vinegary sushi rice layered together created a beautiful harmony of textures. It’s a perfect dish for sushi lovers and those looking to try something new with an elegant presentation. My family was so impressed with this dish that it has become a staple at our gatherings. Whether you are hosting a party, making a special dinner, or simply craving a creative sushi dish, this avocado sushi cake is sure to impress.

Ingredients

For the Sushi Cake:
1½ cups (375 ml) sushi rice

4 tsp (20 ml) sugar
3 tbsp (45 ml) rice vinegar
2 nori sheets

2 avocados, thinly sliced
500 g fresh salmon, thinly sliced
1 tsp (5 ml) each of black and white sesame seeds

Extra avocado for serving
For the Soy-Ginger Sauce:
½ cup (125 ml) soy sauce

¼ cup (60 ml) finely grated fresh ginger

Instructions

Cook the Sushi Rice: Start by cooking the sushi rice according to the package instructions. Be sure to rinse the rice well before cooking to remove excess starch, ensuring a perfect, sticky texture when it’s done.
Prepare the Vinegar Mixture: In a small saucepan over medium heat, combine the sugar and rice vinegar. Stir until the sugar dissolves completely, creating a smooth vinegar mixture.

Season the Rice: Once the rice is cooked, transfer it to a large bowl. Gently mix the vinegar mixture into the cooked rice using a slicing motion to avoid smashing the rice grains. Let the rice cool to room temperature.
Prepare the Cake Pan: Line the base of a 22 cm baking tin with baking paper to prevent the rice from sticking and make it easier to remove the sushi cake later.
Assemble the Sushi Cake: Begin by spreading half of the cooked sushi rice evenly in the bottom of the prepared cake tin. Use the back of a spoon to press the rice down lightly to form a solid base.

Layer with Avocado and Salmon: Next, layer half of the avocado slices over the rice, arranging them evenly. Then, layer half of the salmon slices over the avocado. This layering creates a beautiful and colorful effect, while also ensuring every slice of the sushi cake has a balance of flavors.
Repeat the Layering: Repeat the process with the remaining rice, avocado, and salmon, ending with a layer of fresh salmon on top. The salmon on the top will add a striking color and freshness when serving.
Turn Out the Cake: Carefully turn the sushi cake out onto a serving platter, using the baking paper to help lift it. Be gentle to keep the layers intact.

Sprinkle with Sesame Seeds: Finish by sprinkling black and white sesame seeds over the top of the sushi cake, adding a touch of texture and flavor.
Serve with Soy-Ginger Sauce: In a small bowl, mix the soy sauce and finely grated fresh ginger to make a tangy, flavorful dipping sauce. Serve the sushi cake with the sauce on the side.

Nutrition Facts

Servings: 6-8 servings

Calories per Serving: 350-400 calories (depending on portion size and toppings)
Sugar: 7g
Sodium: 600mg

Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g

Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g

Protein: 18g
Cholesterol: 45mg

Preparation Time

Prep Time: 25 minutes

Cook Time: 15-20 minutes (for the rice)
Total Time: 45-50 minutes (plus cooling time for the rice)

How to Serve

As a Main Course: Serve the avocado sushi cake as a stunning main dish for a dinner party or family meal. The layered presentation makes it a great centerpiece.

For Special Occasions: This sushi cake is perfect for celebrations such as birthdays, anniversaries, or festive gatherings.
With a Side of Wasabi and Pickled Ginger: Enhance the sushi experience with classic accompaniments like wasabi and pickled ginger for an authentic touch.
As a Shared Plate: Cut the sushi cake into wedges and serve it as a shared dish at a casual meal with friends or family.

Additional Tips

Use Fresh Fish: When preparing sushi, always use the freshest fish available. Fresh, high-quality salmon will ensure the best taste and texture for your sushi cake.
Allow the Rice to Cool: Let the sushi rice cool to room temperature before assembling the cake. Warm rice can cause the avocado to brown and may affect the texture.
Layer Lightly: When layering the rice, avocado, and salmon, do so gently. You want the layers to stay intact but not be packed too tightly, as this could affect the final texture.

Garnish with Extra Avocado: For extra creaminess and a vibrant appearance, garnish the sushi cake with additional slices of avocado just before serving.
Use a Non-Stick Pan: If you don’t have a cake tin, you can use a non-stick, round cake pan or even a tart pan to achieve the same results. Just be sure to line it properly with parchment paper.

Recipe Variations

Vegetarian Sushi Cake: Replace the fresh salmon with grilled vegetables such as zucchini, carrots, or bell peppers for a vibrant vegetarian version of this sushi cake.

Tuna Sushi Cake: For a twist, use fresh tuna instead of salmon. The tuna will add a different texture and flavor while maintaining the same beautiful presentation.
Spicy Sushi Cake: Add a drizzle of spicy mayo on top or mix some sriracha with mayonnaise to give the dish a spicy kick.
California Roll Sushi Cake: Add imitation crab and cucumber slices between the layers for a California roll-inspired sushi cake.

Use Shrimp: For seafood lovers, shrimp can replace the salmon. Simply steam or grill the shrimp and layer it in place of the fish.

Serving Suggestions

With Soy Sauce and Wasabi: Serve the sushi cake with a side of soy sauce and a small dollop of wasabi for a traditional sushi meal.
With Miso Soup: A bowl of warm miso soup pairs wonderfully with the sushi cake, balancing out the cool, fresh flavors of the dish.

With Pickled Vegetables: Serve alongside pickled vegetables such as cucumbers or radishes to add a tangy, crunchy contrast to the creamy avocado and tender fish.
As Part of a Sushi Feast: Serve the avocado sushi cake as part of a sushi spread, alongside other sushi rolls and sashimi.

Freezing and Storage

Storing Leftovers: This sushi cake is best eaten fresh. However, if you have leftovers, store them in an airtight container in the fridge for up to 1 day. The rice may dry out a bit, but the flavors will still be delicious.

Freezing: Freezing is not recommended for the sushi cake, as the rice and avocado will not retain their texture well once thawed.

FAQ Section

Can I use any type of rice for this sushi cake?
No, sushi rice is the best choice for this recipe as it has the right texture and stickiness to hold the layers together.
Can I substitute avocado with something else?
You could try using thinly sliced cucumber or mango for a different texture, but the creamy avocado really enhances the dish.

Can I make this sushi cake ahead of time?
You can prepare the rice and marinate the fish a few hours in advance, but it’s best to assemble the cake right before serving to preserve the fresh ingredients.
Can I use frozen salmon for this recipe?
It’s best to use fresh, high-quality salmon, but if you’re using frozen salmon, make sure it’s fully thawed and sushi-grade to ensure safety and taste.
What’s the best way to slice the salmon thinly?
Use a very sharp knife and slice against the grain to achieve the thinnest, most delicate pieces of salmon.

Can I use a different type of fish?
Yes, you can use tuna, yellowtail, or any other sushi-grade fish for variety.
Can I make this recipe without the nori sheets?
While the nori sheets add flavor, you can omit them if you prefer a version without seaweed.
How do I make the rice stick together better?
Make sure to gently mix the vinegar mixture into the rice and allow it to cool properly. The sticky nature of sushi rice ensures the layers stay in place.

Is this recipe gluten-free?
Yes, the recipe is naturally gluten-free as long as the soy sauce used is gluten-free.
How can I add more flavor to the rice?
You can add a little more rice vinegar or a dash of sugar to the rice to enhance its flavor.

Conclusion

The Avocado Sushi Cake is an elegant, delicious, and visually stunning dish that elevates sushi to a whole new level. With its fresh ingredients, balanced flavors, and beautiful presentation, it’s the perfect dish for anyone looking to impress at their next dinner party or gathering. Whether you serve it as a main dish or part of a larger spread, this sushi cake will certainly become a crowd favorite. The creamy avocado, delicate salmon, and flavorful rice work together to create a delightful, unique twist on traditional sushi. Enjoy this beautiful creation with your loved ones and savor every bite!

Avocado Sushi Cake