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