Looking for a fun, crowd-pleasing dish that’s both stunning and delicious? This sushi cake recipe is the perfect answer. With colorful layers of seasoned sushi rice, fresh sashimi, creamy avocado, and vibrant vegetables, this cake-style sushi offers a creative twist on traditional rolls. For more Japanese-inspired creativity, check out our Japanese Mounjaro recipe that also blends health and flavor in a unique way.
Table of Contents
Table of Contents
What Is a Sushi Cake?
A sushi cake is a layered dish made with sushi rice sandwiched between layers of fish, avocado, vegetables, and sometimes scrambled eggs. Unlike typical sushi rolls, this cake is assembled in a springform pan or mold, then inverted to reveal beautifully stacked layers. It’s a no-roll, make-ahead party showstopper with all the great flavors of sushi but a unique presentation that’s fun to slice and serve. Pair it with a comforting bowl of miso soup made simple for a full Japanese-style meal.
Ingredients for Sushi Cake
For the Sushi Rice
- 3½ cups cooked Japanese sushi rice
- 4 tbsp sushi vinegar (rice vinegar mixed with sugar and salt)
Layers
- 4 oz sashimi-grade salmon, cubed
- 4 oz sashimi-grade hamachi (yellowtail), cubed
- 1 small avocado, thinly sliced
- 3 oz cucumber, finely diced
- 3 large eggs (for fluffy scrambled eggs layer)
- 3 tbsp ikura (salmon roe) or tobiko (fish roe)
- 2 radishes, thinly sliced
- 1 tbsp thinly sliced scallions
- 1 tsp toasted white sesame seeds
- Nori (seaweed) sheets, trimmed to pan size
Optional Serving
- Tamari soy sauce
- Wasabi
Step-by-Step Sushi Cake Recipe
Step 1: Prepare Sushi Rice
Mix the cooked sushi rice with sushi vinegar until well combined. Let cool to room temperature.
Step 2: Make Fluffy Scrambled Eggs
In a saucepan, whisk eggs with a pinch of salt, cook over medium heat while stirring constantly until soft and fluffy. Set aside.
Step 3: Prepare the Mold
Line an 7-inch springform pan with plastic wrap, covering the sides as well.
Step 4: Layer Your Sushi Cake
- Start with an even layer of cubed salmon, hamachi, and cucumber at the bottom. Press firmly to pack tightly.
- Add half of the sushi rice over fish mixture and press down firmly.
- Spread avocado slices evenly over rice.
- Add a layer of scrambled eggs over avocado.
- Add the remaining sushi rice and press down firmly again.
- Cover and refrigerate for 5–20 minutes to help firm up the cake.
For other fun layered ideas, you might also like our San Giorgio noodles lasagna recipe, which shares the same stacked appeal in a different cuisine.
Step 5: Invert and Decorate
Place a plate over the pan and invert the cake. Carefully remove the pan and plastic wrap. Top with remaining scrambled eggs, ikura, radish slices, scallions, and sesame seeds.
Step 6: Serve
Slice into individual pieces and serve with tamari soy sauce and optional wasabi.
Why You’ll Love This Sushi Cake Recipe
- No rolling required: Easier to assemble than traditional sushi rolls.
- Visually stunning: Beautiful layered presentation sure to impress.
- Customizable: Swap fish or add vegetables to suit your taste.
- Perfect for entertaining: Make ahead and slice for easy serving.
Nutrition Facts (Per Serving Estimate)
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | ~450 kcal | Varies by fish choice |
| Protein | ~25g | From fish and egg |
| Carbohydrates | ~50g | Mainly from sushi rice |
| Fat | ~15g | From avocado and eggs |
Frequently Asked Questions (FAQs)
What fish can I use for sushi cake?
Sashimi-grade salmon and hamachi are traditional, but cooked shrimp, smoked salmon, or crab meat are great alternatives.
How do I make sushi vinegar?
Combine rice vinegar, sugar, and salt. Heat until dissolved, then cool before mixing into cooked sushi rice.
Can sushi cake be made ahead?
Yes, sushi cake holds well refrigerated for up to 24 hours and tastes great as flavors meld.
What’s the best pan for sushi cake assembly?
A 7-inch springform pan works best for easy layering and flipping.
5. Is sushi cake gluten-free?
Yes, provided you use gluten-free soy sauce or tamari for serving.
Conclusion
This sushi cake recipe combines the best of traditional sushi flavors with an innovative, eye-catching presentation that’s perfect for any special occasion. By using fresh, sashimi-grade fish, creamy avocado, and vibrant garnishes like salmon roe and radishes, you create a dish that’s both delicious and visually impressive. For a refreshing wellness pairing, try our trending natural Ozempic drink recipe, which complements the light and clean flavors of sushi.
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Sushi Cake Recipe: How to Make a Stunning Layered Sushi Cake at Home
- Total Time: 35 minutes
- Yield: 6 servings
Description
A stunning, layered sushi cake made with sushi rice, sashimi-grade fish, avocado, scrambled eggs, and topped with salmon roe. Perfect for celebrations and easy to assemble.
Ingredients
3½ cups cooked Japanese sushi rice
4 tbsp sushi vinegar (rice vinegar, sugar, salt mixture)
4 oz sashimi-grade salmon, cubed
4 oz sashimi-grade hamachi (yellowtail), cubed
1 small avocado, thinly sliced
3 oz cucumber, finely diced
3 large eggs (for scrambled eggs layer)
3 tbsp ikura (salmon roe) or tobiko (fish roe)
2 radishes, thinly sliced
1 tbsp thinly sliced scallions
1 tsp toasted white sesame seeds
Nori sheets (seaweed), trimmed to pan size
Tamari soy sauce, wasabi (optional, for serving)
Instructions
1. Mix cooked sushi rice with sushi vinegar, cool to room temperature.
2. Whisk eggs with salt, scramble in a pan until fluffy; set aside.
3. Line 7-inch springform pan with plastic wrap.
4. Add fish and cucumber layer at bottom, press down firmly.
5. Add half the sushi rice, press down firmly.
6. Layer avocado slices evenly.
7. Add scrambled eggs.
8. Add remaining sushi rice, press firmly again, refrigerate 5–20 minutes.
9. Invert cake onto serving plate; remove pan and plastic wrap.
10. Top cake with scrambled eggs, salmon roe, radishes, scallions, and sesame seeds.
11. Slice and serve with tamari soy sauce and wasabi.
Notes
Use sashimi-grade fish for best safety and flavor.
Prepare sushi rice with traditional vinegar mix for authentic taste.
Refrigerate cake briefly to firm layers before serving.
Customize toppings based on preference.
Serve with light sides for a balanced meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: No-Bake, Assembly
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 160mg
