Avocado Sushi Cake

A stunning, deconstructed sushi dish featuring layers of seasoned rice, fresh salmon, and cucumber, topped with creamy avocado. Perfect for parties and easier than rolling sushi.

Print Recipe

Prep Time 40

Cook Time 20

Total Time 1

Servings: 6 slices

Course: Appetizer, Main Course

Cuisine: Japanese-Fusion, Modern

Calories: 450

Ingredients Equipment Method Notes

Ingredients

Sushi Rice Base

375 ml sushi rice (approx 1.5 cups) uncooked short-grain
500 ml water for cooking rice
45 ml rice vinegar 3 tbsp
20 ml sugar 4 tsp
1 tsp salt

Fillings & Toppings

300 g salmon sashimi grade or smoked
1 large cucumber seeded and diced
2 large avocados ripe
2 sheets nori roasted seaweed
1 tbsp sesame seeds toasted
0.25 cup edamame shelled and cooked

Equipment

Rice Cooker
6-inch Springform Pan or Cake Ring
Sharp knife
Cutting board

Method

Rinse sushi rice thoroughly until water runs clear. Cook in rice cooker or stovetop with 500ml water.
While rice cooks, mix rice vinegar, sugar, and salt in a small bowl. Microwave briefly to dissolve sugar.
Transfer cooked hot rice to a large bowl. Pour seasoning over and fold gently to combine while cooling. Cover with damp cloth.
Prepare fillings: Dice cucumber (remove seeds) and one avocado. Slice the salmon thinly. Slice the second avocado into thin wedges for the topping.
Grease a 6-inch springform pan lightly. Press half of the sushi rice firmly into the bottom.
Layer a sheet of nori (cut to fit), followed by the diced cucumber and avocado mixture.
Add the layer of salmon slices, creating an even surface.
Top with the remaining sushi rice, pressing down firmly to compact the cake.
Carefully remove the mold. Decorate the top with fanned avocado slices, sesame seeds, and edamame.
Slice with a wet sharp knife and serve immediately with soy sauce.

Notes

Ensure all ingredients are cold or room temp (except rice during seasoning) before assembly.