A sushi cake is a unique twist on traditional sushi that is perfect for special occasions or a fun meal with friends and family. This sushi cake features layers of sushi rice, fresh salmon, avocado, and other delicious ingredients, all topped with a layer of creamy mayo and tobiko.
How To Make:
To make a sushi cake with fresh salmon and avocado, start by cooking sushi rice according to package instructions. Add sushi vinegar and let it cool to room temperature. When the rice is cooked and let it cool
Next, cut fresh salmon and avocado into small cubes or slices. You can also add other ingredients like cucumber, crab meat, or tempura flakes to add extra flavor and texture.
To assemble the sushi cake, line a cake pan with plastic wrap and press a layer of sushi rice onto the bottom of the pan. Then, add a layer of salmon and avocado, followed by another layer of sushi rice. Repeat this process until all of the ingredients are used up, making sure to press down each layer firmly.
Once all the layers are assembled, cover the pan with plastic wrap and refrigerate for at least an hour.
To serve, remove the sushi cake from the pan and carefully remove the plastic wrap. Top the sushi cake with a layer of creamy mayo and sprinkle tobiko on top for added texture and flavor.
Tips and Variations:
A sushi cake is a unique twist on traditional sushi that is perfect for special occasions or a fun meal with friends and family. This sushi cake features layers of sushi rice, fresh salmon, avocado, and other delicious ingredients, all topped with a layer of creamy mayo and tobiko.
To make a sushi cake with fresh salmon and avocado, start by cooking sushi rice according to package instructions. Once the rice is cooked, mix it with sushi vinegar and let it cool to room temperature.
Next, cut fresh salmon and avocado into small cubes or slices. You can also add other ingredients like cucumber, crab meat, or tempura flakes to add extra flavor and texture.
To assemble the sushi cake, line a cake pan with plastic wrap and press a layer of sushi rice onto the bottom of the pan. Then, add a layer of salmon and avocado, followed by another layer of sushi rice. Repeat this process until all of the ingredients are used up, making sure to press down each layer firmly.
Once all the layers are assembled, cover the pan with plastic wrap and refrigerate for at least an hour.
To serve, remove the sushi cake from the pan and carefully remove the plastic wrap. Top the sushi cake with a layer of creamy mayo and sprinkle tobiko on top for added texture and flavor.
Ingredients:
- - 2 cups sushi rice
- - 2 cups water
- - 1/4 cup sushi vinegar
- - 8 oz fresh salmon, cut into small cubes or slices
- - 1 ripe avocado, sliced
- - 1/2 cucumber, sliced
- - 1/4 cup crab meat (optional)
- - 1/4 cup tempura flakes (optional)
- - 1/4 cup mayo
- - 2 tbsp tobiko (flying fish roe)
- - For dipping, wasabi, pickled ginger, and soy sauce
Instructions:
1. In a fine mesh strainer, rinse the sushi rice until the water is crystal clear. Add the rice and water to a rice cooker or pot and cook according to package instructions.
2. Once the rice is cooked, transfer it to a large bowl and add sushi vinegar. Mix well until the rice is evenly coated with vinegar. Allow the rice to cool to room temperature.
3. Use plastic wrap to line an 8-inch springform pan, leaving a few inches of overhang on the sides. Press a layer of sushi rice into the bottom of the pan.
4. Add a layer of salmon, followed by a layer of avocado, cucumber, crab meat, and tempura flakes (if using). Repeat the layers until all the ingredients are used up, ending with a layer of sushi rice.
5. Press down each layer firmly to ensure the sushi cake stays together. Cover the pan with plastic wrap and refrigerate for at least 1 hour or until ready to serve.
6. In a small bowl, mix mayo with tobiko until well combined. Spread the mixture over the top of the sushi cake.
7. Remove the sushi cake from the pan and carefully remove the plastic wrap. Serve with pickled ginger, wasabi, and soy sauce on the side.