Description
This Avocado Sushi Cake is a visually stunning and delicious twist on traditional sushi, featuring layers of seasoned sushi rice, fresh vegetables, and a creamy seafood mixture, all topped with beautifully arranged avocado slices. It’s a no-bake, easy-to-assemble dish perfect for impressing guests or enjoying a unique Japanese-inspired meal at home.
Ingredients
Scale
Rice and Seasoning
- 2 cups sushi rice, rinsed and cooked
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Vegetables and Toppings
- 1 large avocado, thinly sliced
- 1/2 cucumber, julienned
- 1 medium carrot, julienned
- 2 sheets nori, cut into small strips or pieces
- Sesame seeds for garnish
- Pickled ginger and wasabi for serving (optional)
Seafood Mixture
- 4 ounces imitation crab or cooked shrimp, shredded or chopped
- 1 tablespoon mayonnaise (optional)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Instructions
- Prepare Seasoned Sushi Rice: In a small bowl, stir together rice vinegar, sugar, and salt until fully dissolved. Gently fold this seasoning into the warm cooked sushi rice, mixing carefully to avoid mashing the grains. Allow the rice to cool to room temperature.
- Make the Seafood Mixture: In another bowl, combine the shredded imitation crab or cooked shrimp with mayonnaise, soy sauce, and sesame oil. Mix until creamy and well combined. This step is optional but adds rich flavor to the cake.
- Layer the Sushi Cake: Line a 6- or 7-inch springform or round cake pan with plastic wrap for easy removal. Press one-third of the seasoned sushi rice firmly and evenly into the bottom of the pan. Add an even layer of julienned cucumber and carrot. Press another one-third layer of sushi rice over the vegetables. Spread the creamy seafood mixture over this rice layer. Finally, add the last one-third of rice on top and press gently to compact all the layers.
- Chill to Set: Place the layered sushi cake in the refrigerator and chill for 15 to 30 minutes. This helps the cake firm up for cleaner slicing and better texture.
- Decorate and Serve: Carefully remove the sushi cake from the pan by lifting the plastic wrap. Arrange thin avocado slices neatly over the top in overlapping rows or create a beautiful rosette pattern. Garnish with sesame seeds, nori strips, and additional julienned vegetables if desired. Slice into wedges and serve with soy sauce, pickled ginger, and wasabi on the side.
Notes
- To keep avocado slices from browning, lightly brush them with lemon juice before arranging on top.
- For a different twist, try layering smoked salmon or cream cheese instead of imitation crab or shrimp.
- Use a sharp knife dipped in warm water to slice the sushi cake cleanly without squashing the layers.
