Avocado Sushi Cake
The Avocado Sushi Cake is a stunning, layered no-roll sushi creation that brings all the flavors of sushi in a show-stopping presentation. Perfect for parties, lunchboxes, or special occasions, this sushi cake features seasoned sushi rice, creamy avocado, vegetables, and your choice of seafood or plant-based toppings—layered like a cake and topped with sesame seeds, sauces, and flair.
Prep & Chill Time:
Preparation Time: 30–35 minutes
Assembly Time: 10–15 minutes
Chill Time (optional): 15 minutes
Total Time: ~50–60 minutes
Servings: 4–6 slices
Ingredients:
For the Sushi Rice:
1 ½ cups sushi rice
2 cups water
2 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
For the Layers:
1–2 ripe avocados, thinly sliced or mashed
½ cup cucumber, julienned or thinly sliced
½ cup carrots, grated or julienned
1 sheet nori (seaweed), cut into pieces
½ cup crab meat, tuna, salmon, or tofu (your choice of protein)
1 tbsp mayonnaise (optional – for spicy mayo or crab mix)
1 tsp Sriracha (optional – for spicy mayo
For Garnish:
Sesame seeds (black or white)
Green onions, chopped
Pickled ginger, for serving
Soy sauce, wasabi, or ponzu sauce
Micro greens or radish slices (optional)
Instructions:
1. Cook the Sushi Rice:
Rinse sushi rice until the water runs clear.
Add to a pot with water, bring to a boil, then reduce heat to low and simmer covered for 18–20 minutes.
Remove from heat and let sit for 10 minutes covered.
2. Season the Rice:
Mix rice vinegar, sugar, and salt in a small bowl until dissolved.
Gently fold into the cooked rice while it’s still warm. Let rice cool before assembling.
3. Prepare the Filling:
If using crab or tuna, mix with a little mayo and Sriracha for flavor.
Prepare and slice all vegetables and avocado.
4. Assemble the Sushi Cake:
Use a spring form pan, cake ring, or round bowl lined with plastic wrap.
Start with a layer of rice (press gently with a spatula).
Add a layer of cucumber, carrot, nori, and your chosen protein.
Add a layer of mashed or sliced avocado.
Repeat layers as desired, finishing with avocado on top for decoration.
5. Garnish & Chill (Optional):
Top with sesame seeds, scallions, radish, or micro greens.
Chill in the fridge for 10–15 minutes to help it set.
6. Unmold & Serve:
Carefully unmold the sushi cake and slice into wedges.
Serve with soy sauce, wasabi, and pickled ginger.
Notes & Tips:
Wet your hands or spatula when handling sushi rice to prevent sticking.
For a vegetarian version, use tofu, avocado, and veggies.
Use a spring form cake pan or a ring mold for a clean, layered look.
Add a layer of cream cheese or mango for a fusion flavor twist.
Make mini versions in ramekins or muffin tins for individual servings.
Frequently asked questions FAQs:
Q: Can I make this sushi cake ahead of time?
A: Yes! You can assemble it a few hours in advance and store it covered in the fridge. Add toppings just before serving.
Q: Can I use brown rice instead of sushi rice?
A: Yes, but it won’t be as sticky or traditional in texture. Use short-grain brown rice and increase the cooking time.
Q: How do I prevent the avocado from browning?
A: Brush avocado with lemon juice or press plastic wrap directly onto the surface to limit oxidation.
Q: What if I don’t have a mold or spring form pan?
A: Use a small bowl lined with plastic wrap and gently press the layers. Flip upside down to unmold.
Q: Is it safe to use raw fish?
A: Only use sushi-grade fish purchased from a trusted source. Alternatively, stick with cooked seafood or plant-based toppings.
Nutritional Information
Calories: 320 kcal
Protein: 9 g
Carbohydrates: 38 g
Dietary Fiber: 5 g
Net Carbs: 33 g
Total Fat: 15 g
Saturated Fat: 2.5 g
Sugar: 3 g
Sodium: 400 mg
Omega-3s : Moderate to High
Note: Values will vary based on fillings (e.g., fish, tofu, mayo) and portion sizes.
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