Skip to content
Menu
Sushi Cake
Main

Sushi Cake

50 minServes 6Nutri-Score B€€
from @sia.lukk28 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • sushi rice (rinsed until water runs clear)Grains400 g
  • water (for cooking the rice)Other480 ml
  • rice vinegarPantry60 ml
  • sugarPantry30 g
  • saltSpices6 g
  • salmon fillet (sashimi-grade, thinly sliced)Fish400 g
  • cream cheese (softened)Dairy150 g
  • cucumber (thinly sliced)Produce1 piece
  • avocado (sliced)Produce1 piece
  • nori sheets (cut into strips)Pantry2 pieces
  • sesame seeds (toasted)Nuts & seeds10 g
  • soy sauce (for serving)Pantry60 ml
  • wasabi (for serving)Pantry15 g

per serving

Nutrition

359kcal

Carbs
53 g
Proteins
16 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • Springform pan
  • Spatula

step by step

Method

  1. Cook the rice

    • Rinse the sushi rice until the water runs clear.
    • Cook the rice with the water in a covered saucepan until tender and the water is absorbed.
    • Spread the rice on a tray and let it cool to room temperature.
    Step 1

  2. Season the rice

    • Warm the rice vinegar with the sugar and salt until dissolved.
    • Sprinkle the vinegar mixture over the cooled rice and fold gently to coat every grain.
    Step 2

  3. Build the first layer

    • Line the springform pan with nori sheets.
    • Press half of the seasoned rice firmly into an even base layer.
    • Spread the cream cheese over the rice.
    Step 3

  4. Add the filling

    • Arrange the cucumber and avocado slices over the cream cheese.
    • Top with the remaining rice and press down firmly to compact the cake.
    Step 4

  5. Decorate with salmon

    • Release the cake from the pan.
    • Cover the top with overlapping salmon slices.
    • Scatter the toasted sesame seeds and nori strips over the top.
    Step 5

  6. Chill and serve

    • Refrigerate the sushi cake so it holds its shape.
    • Slice and serve with soy sauce and wasabi.
    Step 6
Get Mezze