Description

This Avocado Sushi Cake is a stunning and delicious layered dish featuring sticky sushi rice, creamy avocado slices, and fresh salmon. With layers of nori seaweed, sushi rice seasoned with rice vinegar and sugar, and a delicate topping of sesame seeds, this sushi cake is a perfect centerpiece for sushi lovers. The cake is chilled to set, then garnished and served with a ginger-infused soy dipping sauce, offering a refreshing and elegant twist on traditional sushi.

Ingredients

Scale

Sushi Rice Layer

375 ml (1½ cups) Sushi Rice
20 ml (4 tsp) Sugar
45 ml (3 tbsp) Rice Vinegar

Assembly

2 Nori Sheets
2 Avocados, thinly sliced
500 g Fresh Salmon, thinly sliced
5 ml (1 tsp) Black Sesame Seeds
5 ml (1 tsp) White Sesame Seeds

Serving

Extra Avocado to serve
125 ml (½ cup) Soy Sauce
60 ml (¼ cup) Finely Grated Fresh Ginger

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Instructions

Prepare the Sushi Rice: Soak, simmer, and steam the sushi rice following the package instructions until tender and sticky. Meanwhile, mix the rice vinegar and sugar in a small bowl until the sugar dissolves and let it cool.
Season the Rice: Once the rice is cooked, gently fold the cooled vinegar and sugar mixture through the rice, ensuring even coating. Let the rice cool to room temperature.
Prepare the Assembly Base: Line a baking tin or mold with parchment paper and then place a nori sheet at the bottom, providing a base layer that holds the sushi cake together.
First Layering: Spread half of the seasoned sushi rice evenly over the nori sheet. Arrange thin slices of avocado and layers of fresh salmon evenly on top of the rice.
Repeat Layers: Place another nori sheet over the avocado and salmon layer. Spread the remaining sushi rice on top, followed by more avocado slices and salmon, carefully building the layers to form a cake-like structure.
Chill the Cake: Refrigerate the assembled sushi cake for at least 1 hour or until firm, allowing the layers to set and flavors to meld.
Prepare the Dipping Sauce: Mix the soy sauce with finely grated fresh ginger to create a flavorful dipping sauce that complements the sushi cake.
Serve: Carefully invert the cake onto a serving platter so that the nori is on top. Garnish the cake with black and white sesame seeds and serve with extra sliced avocado and the ginger soy dipping sauce on the side.

Notes

Use fresh, high-quality sushi-grade salmon for the best flavor and safety.
Ensure sushi rice is cooled completely before layering to avoid sogginess.
Chilling the cake helps it to firm up and makes slicing easier.
Adjust the amount of ginger in the sauce to taste depending on how spicy you like it.
For a vegetarian version, substitute salmon with thinly sliced cucumber or marinated tofu.