Description
The Avocado Sushi Cake is a creative and visually stunning twist on traditional sushi. Layered with perfectly cooked sushi rice, fresh salmon, and creamy avocado, this dish brings together all the best flavors of sushi in a beautiful, shareable form. Topped with black and white sesame seeds and served with a soy-ginger dipping sauce, this sushi cake is sure to impress at any gathering or special meal.
Ingredients
Scale
- 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
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, which will help it achieve the sticky texture needed for the sushi cake.
- Prepare the Vinegar Mixture: In a small saucepan over medium heat, combine the sugar and rice vinegar. Stir until the sugar dissolves completely, forming a smooth mixture.
- Season the Rice: Once the rice is cooked, transfer it to a large bowl. Gently mix the vinegar mixture into the rice using a slicing motion to preserve the texture. Allow the rice to cool to room temperature.
- Prepare the Baking Tin: Line the base of a 22 cm baking tin with baking paper. This will prevent the rice from sticking and help with easy removal of the sushi cake.
- Assemble the Sushi Cake: Spread half of the cooled sushi rice evenly in the base of the prepared baking tin. Layer half of the avocado slices over the rice, followed by half of the salmon slices arranged on top of the avocado.
- Repeat the Layering: Repeat the process with the remaining rice, avocado, and salmon, ensuring the layers are evenly distributed. Finish with a final layer of fresh salmon on top.
- Turn the Cake Out: Carefully turn the sushi cake onto a serving platter, using the baking paper to assist in lifting it. Be gentle to preserve the layers.
- Garnish: Sprinkle black and white sesame seeds over the top for added flavor and texture. Optionally, garnish with extra thin slices of avocado for an additional layer of creaminess.
Notes
- Freshness: Use the freshest fish possible for the best flavor and texture. Sushi-grade salmon is highly recommended.
- Rice Cooling: Allow the sushi rice to cool before assembling the cake to prevent the avocado from browning.
- Soy-Ginger Sauce: The soy-ginger dipping sauce adds a punch of flavor to each bite of the sushi cake. Adjust the ginger to your taste preferences.
- Serving Size: This sushi cake serves as a main dish for 4-6 people or can be cut into smaller pieces as an appetizer for a larger crowd.
- Prep Time: 30 minutes
- Cook Time: 20 minutes (for the rice)
- Category: Main Course
- Method: No-Bake
- Cuisine: Japanese
Nutrition
- Serving Size: 1/6th of the cake
- Calories: 400
- Sugar: 7g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3 g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg