Description

This Sushi Cake is a delightful twist on traditional sushi, featuring layers of sushi rice, fresh salmon, tuna, and vibrant veggies. It’s an easy and fun dish to prepare, ideal for impressing guests or enjoying a quick, healthy meal at home. Perfect for gatherings or a cozy dinner!

Ingredients

Scale

1 cup Sushi Rice, uncooked
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 tablespoon furikake
2 avocados, thinly sliced
1 cup cucumber, sliced
half tuna and salmon above

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Instructions

Prepare and cool the sushi rice according to the sushi rice guide.
Ensure rice is at room temperature before shaping.
Choose a ring mold, springform pan, or lined bowl for shaping.
Thinly slice half of the fish for the topping layer and finely dice the other half.
In a bowl, mix kewpie mayonnaise, sriracha, sesame seeds, green onions, soy sauce, and the diced fish.
For the first layer, arrange the thinly sliced fish tightly in the bottom of the mold.
Add half of the sushi rice on top of the fish layer, pressing gently but firmly.
Layer thinly sliced avocado over the rice, followed by the seasoned fish filling.
Add thinly sliced cucumbers on top of the filling before pressing lightly to secure.
Finish with the remaining rice as the top layer and press again to seal.
Cover with plastic wrap and refrigerate for 20–30 minutes to firm up.
Carefully remove from the mold and garnish with additional toppings. Slice and serve.

Notes

Using a mixture of tuna and salmon enhances flavor and texture.
Adjust toppings based on personal preference, such as adding cream cheese or eel.
Ensure not to overfill the layers for a stable structure.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 1g
Sodium: 450mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 10g
Cholesterol: 30mg