Easy-to-make avocado sushi cake

by Ally Cohen
Avocado sushi cake
Reading Time: 2 minutes

Craving sushi but want to try something different? Look no further than the delightful and innovative avocado sushi cake. This culinary creation combines the flavors of sushi with the playful presentation of a cake.

Whether you’re hosting a party or simply looking to impress your taste buds, this recipe is sure to delight. 

A fusion of flavors and fun

Sushi enthusiasts, get ready to embark on a culinary adventure. The avocado sushi cake is a delightful fusion of flavors and textures, featuring creamy avocado, crisp cucumber, fresh sushi-grade fish, and seasoned sushi rice. What sets this dish apart is its unique presentation – resembling a cake, but bursting with sushi goodness. It’s not only a treat for the taste buds but also a feast for the eyes.

Ingredients for sushi cake: 

    • 2 cups sushi rice (cooked and seasoned with rice vinegar)

    • 1 ripe avocado (sliced)

    • 1 cucumber (julienned)

    • 1/2 pound fresh sushi-grade fish (such as salmon or tuna), thinly sliced

    • 1 sheet of nori (seaweed), cut into thin strips

    • Soy sauce, pickled ginger, and wasabi for serving

    • Sesame seeds for garnish

Method:

Sushi rice: 

  • Rinse the sushi rice under cold water until the water runs clear.
  • In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker’s instructions or bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the water is absorbed.
  • In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve. Remove from heat.
  • Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture until well combined. Let the rice cool to room temperature.

Prepare the base

Line the base of a springform cake tin with parchment paper. Place one sheet of nori in the tin.

Layer the ingredients:

    • Spread half of the cooked sushi rice evenly over the nori.

    • Arrange half of the avocado slices on top of the rice.

    • Layer half of the julienned cucumber over the avocado.

    • Add a layer of thinly sliced fish (salmon or tuna).

Repeat the layers:

    • Repeat the same layers: rice, avocado, cucumber, and fish.

    • Finish with another layer of rice on top.

Chill & set:

    • Cover the cake tin with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the cake to set.

Unmold & garnish:

    • Remove the sushi cake from the tin.

    • Garnish with sesame seeds and additional nori strips.

    • Serve with soy sauce, pickled ginger, and wasabi.

Read more easy-to-make recipes online at BabyYumYum

Have you made your own sushi cake? Tell us your favorite recipes in comments! 

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