Description
This stunning four-layered sushi cake combines classic Japanese flavors in a fresh, innovative way. Your guests will love this impressive centerpiece that serves 8-10 people with its perfect blend of seasoned rice, fresh fish, and colorful toppings.
Each beautiful tier of this creation alternates perfectly seasoned sushi rice with fresh ingredients. We used salmon and tuna as the main proteins. The final result is a gorgeous 8-inch round cake that looks as amazing as it tastes.
Ingredients
Scale
- 3 cups sushi rice
- 1/3 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 12 oz sushi-grade salmon
- 8 oz sushi-grade tuna
- 2 ripe avocados
- 4 sheets nori
- 1 cucumber, julienned
- 2 tablespoons tobiko
- Pickled ginger for garnish
- Wasabi paste to taste
- Soy sauce for serving
Instructions
- Rinse rice until water runs clear and cook it in rice cooker with 3.5 cups water.
- Combine rice vinegar, sugar, and salt in a small bowl. Heat the mixture briefly until sugar dissolves.
- Put your cooked rice in a large bowl. Sprinkle the vinegar mixture while fanning and fold gently.
- Get your springform pan ready with plastic wrap, making sure to leave some overhang.
- Press 1/3 of rice firmly with a rice paddle to create your bottom layer.
- Layer your salmon slices over rice, then add thin avocado slices.
- Add another rice layer and arrange tuna with cucumber on top.
- Press your final rice layer firmly to compact everything together.
- Wrap the cake in plastic and let it chill for 30 minutes.
- Take it out of the pan and add your finishing touches with tobiko, ginger, and nori strips.
Notes
- Wet your hands while handling rice so it won’t stick
- Make sure your rice is room temperature before you start
- A chilled cake slices much better
- Best enjoyed within 4 hours of making it
- Prep Time: 45 minutes
- Chilling Time: 30 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Raw
- Cuisine: Japanese