Description
Avocado Sushi Cake is a visually stunning, no-cook layered sushi dish that combines sushi rice, marinated raw fish, fresh cucumber, creamy avocado, and a spicy mayo topping. Perfect as an appetizer or main course, this Japanese-inspired fusion recipe is easy to assemble and chilled before serving, delivering fresh flavors and a delightful texture contrast.
Ingredients
Sushi Rice Mixture
- 3 cups cooked sushi rice, cooled
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Fish and Marinade
- 8 ounces sushi-grade salmon or tuna, diced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Fillings and Layers
- 1 small cucumber, thinly sliced
- 2 sheets nori, cut to fit pan
- 1/4 cup cream cheese, softened
Spicy Mayo Topping
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
Garnishes
- 1 medium avocado, thinly sliced
- 1 tablespoon toasted sesame seeds
- 2 tablespoons green onions, sliced
- 1 tablespoon pickled ginger (for serving)
- Soy sauce (for dipping)
Instructions
- Prepare Sushi Rice:
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved, then gently fold this mixture into the cooled sushi rice to flavor and season it evenly.
- Marinate Fish:
In another bowl, toss the diced sushi-grade salmon or tuna with soy sauce and sesame oil to infuse flavor; set aside to marinate briefly while assembling.
- Line the Pan:
Line a springform or cake pan with plastic wrap to facilitate easy removal of the finished sushi cake.
- First Rice Layer and Nori:
Spread half of the seasoned sushi rice evenly at the bottom of the pan and press firmly to form a solid base. Lay one sheet of nori over the rice.
- Add Fillings:
Spread a thin and even layer of softened cream cheese on top of the nori. Arrange the cucumber slices evenly over the cream cheese, then add the marinated fish on top.
- Top with Remaining Rice and Nori:
Cover the fish with the remaining sushi rice, gently pressing down to compact the layers. Lay the second sheet of nori over this top rice layer.
- Spicy Mayo and Avocado Topping:
Combine mayonnaise and sriracha to create a spicy mayo sauce. Spread this lightly over the top nori layer. Then, decorate by fanning out thin avocado slices to cover the entire surface.
- Garnish and Chill:
Sprinkle toasted sesame seeds and sliced green onions over the avocado. Chill the assembled sushi cake in the refrigerator for 30 minutes to allow flavors to meld and make slicing easier.
- Serve:
Remove the sushi cake carefully from the pan using the plastic wrap, slice into wedges using a very sharp knife, and serve with soy sauce and pickled ginger on the side.
Notes
- You can substitute cooked shrimp, crab, or tofu for the raw fish to customize according to your preference.
- Using a ring mold instead of a cake pan can help create smaller, individual sushi cakes perfect for serving at parties.
- Ensure you use a very sharp knife to get clean, neat slices without squashing the layers.
- If you omit the cream cheese, this recipe can be dairy-free and suitable for pescatarian diets.
