Sushi Cake
Ingredients
Sushi Rice
- 1 cup Sushi Rice uncooked, follow the sushi rice guide here: https://www.twopurplefigs.com/sushi-rice/
Seafood Layer
- 1 Salmon sushi grade
- 1 saku tuna sushi grade
- 4 Tablespoons kewpie Mayonnaise
- 1 tablespoon soy sauce
- 3 Tablespoons green onion
- 1 tablespoon Sriracha
- 1 tablespoons Furikake
Remaining Layers
- 2 Avocados thinly slcied
- 1 cup cucumber sliced
- Half Tuna and Salmon above
Instructions
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Step 1: Prepare and Cool Sushi Rice
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Rice must be room temperature before shaping.
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Step 2: Choose the Right Pan
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Best options would be a pan with a ring mold or springform pan for the cleanest release. However if you line any pan with plastic wrap it works just as fine. Even a bowl lined with plastic wrap works.
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Step 3: Prepare the filling layer, and Sushi layer
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Use sushi grade salmon and tuna, or one or the other. Half of the fish is thinly sliced to make the topping layer of the cake, while the other half is finely diced using a knife.
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Mix the flavoring of the fillings, in a bowl mix the kewpie, sriracha, sesame, green onions, soy sauce and remaining ingredients.
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Add the diced fish to that bowl and mix well.
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Step 4: First Fish Layer
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The first layer will be the topping of the cake as the mold will be inverted, so make sure it's colorful and tightly packed. Arrange the thinly sliced fish, it can be sushi grade tuna or salmon or both. Make sure to cover all the gaps so it looks neat.
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Step 5: First Rice Layer
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Add half of the amount of rice and press gently but firmly. Do not compact too aggressively as the initial fish layer may be squished.
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Step 6: Filling Layers
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The first layer of filling is the avocado. Make sure the avocados are thinly sliced as opposed to diced because they're easier to spread. Arrange them in a single layer as best as you can, it doesn't have to be perfect.
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The second layer is the seasoned fish filling. spread it with a spoon and press it down gently over the avocado.
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The final filling layer is thinly sliced cucumbers. You can add green onions, eel, cream cheese, and any sushi layers that you like.
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Press lightly the cucumber layer and with all the filling layers, it's best to avoid overfilling because this will change the structure of the cake.
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Step 7: Top Rice Layer
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Add the remaining rice on top as the final layer. Press again to seal without compressing the layers. Cover the tops with plastic wrap.
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Step 8: Chill Briefly
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Refrigerate the cake for 20–30 minutes to firm up.
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Step 9: Release & Decorate
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If using a springform pan, remove mold carefully. If using any other plastic wrapped pan, remove the plastic wrap in the top layer. Invert the pan over a board and gently remove the other plastic wrap too.
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Slice the cake into small pieces or slices depending on your tase. Sprinkle some green onions, furikake, mixed sesame seeds, and any garnish you want on top to decorate.
Recipe Video
Recipe Notes
Pro Tips for a Perfect Sushi Cake Every Time
- Use perfectly made sushi rice.The rice must be seasoned with rice vinegar, sugar, and salt while still warm. This ensures flavor balance and proper texture. Unseasoned rice makes the cake bland and heavy.
- Cool the rice before assembling the cake, always! Warm rice can wilt avocado and seafood. Let it cool to room temperature for clean layers and better structure.
- Line the mold with plastic wrap generously. This guarantees easy removal and sharp edges, and it's especially important for party presentation.
- Press the layers firmly but NOT aggressively. Compact the rice enough to hold shape, but don’t crush it. Over compression makes the cake dense instead of fluffy and can squish the filling into the rice.
- Chill briefly before unmolding if you have time. Even if you can chill for just 15–30 minutes in the fridge, it will help set the cake better without having time for it to dry out.
- Slice the sushi cake with a damp knife. Dip your knife in water and wipe between cuts. This prevents sticking and preserves clean layers.
- Balance the saucy or moisture level in your layers. If using spicy tuna or sauced crab, avoid making layers too wet. Excess moisture can collapse the structure.
- Garnish right before serving especially when using sensitive garnishes like avocado roses, tobiko, micro greens a they change color.
- Make them mini or party ready by using individual ring molds for mini sushi cakes. These are perfect for appetizer trays and party spreads.
- Serve fresh always! Sushi cake is best the same day. It’s not ideal for next day storage due to avocado oxidation and rice texture changes.
Can You Make Sushi Cake Ahead?
Yes but within the same is always preferred. You can assemble up to 6 hours ahead and keep tightly covered in the refrigerator.
How Long Does It Last?
Sushi cake is best consumed within 24 hours because of the fresh seafood. If you're making non fish based versions, then you can store them for up to 2 days. But always make sure you take it out of the fridge for a few hours so the rice can come to room temperature before eating.
Can You Freeze Sushi Cake?
No you shouldn’t because rice texture degrades significantly.
Why Is My Sushi Cake Falling Apart?
The most common reason is if the rice wasn’t pressed firmly enough.
Why Is It Soggy?
Keep a good balance of saucy and wet fillings, because soggy cakes are usually overfilled with wet ingredients.
Why Is It Dry?
If it's dry then you used under seasoned or dry rice, or your fillings are low moisture. Balance is key.
Why Is the Avocado Brown?
The avocado browns when the rice was too warm when you started assembling it, or if it was exposed to air.
Variations
- Vegetarian Sushi Cake: Avocado, cucumber, carrot, pickled radish.
- Spicy Salmon Sushi Cake: Cooked or raw salmon mixed with spicy mayo.
- California Roll Sushi Cake: Crab, avocado, cucumber.
- No Cook Sushi Cake: Use smoked salmon or precooked shrimp.
- Mini Sushi Cakes (Appetizer Style): Use ring molds for individual servings similar to Crab Sushi in Sushi Stacks
How Long Does Sushi Cake Take?
Sushi cake takes about 90 minutes from start to finish, including rice preparation. The exact timing is broken down below:
- Rice prep: 45–60 minutes
- Assembly: 20 minutes
- Chill: 20–30 minutes
Is sushi cake raw?
It can be, but many versions can be made using cooked or smoked seafood.
What pan is best for sushi cake?
Springform pans provide the cleanest release. However any pan or mold that you line well with plastic wrap should work.
Can you make sushi cake the day before?
Making this recipe the same day is always best, but you can make it up to 6 hours ahead aswell.
How do you keep sushi cake from falling apart?
Make sure to press the rice and layers firmly when assembling and always chill for just 15-30 mins before un molding.
What is the difference between sushi cake and sushi bake?
Sushi cake is layered and sliced; sushi bake is baked and scooped. The flavors of the bake are completely different as the heat allows them to melt together. You can make this AMAZING Sushi Bake and try the difference!