This sushi cake has colorful layers of fresh fish, eggs, avocado, cucumber, and sushi rice. It is absolutely easy to make, fancy, and works perfect for parties and special occasions!
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What is sushi cake?
It may not be the most traditional form of sushi but I’ve been making this over and over whenever we celebrate something! It is also perfect when the birthday girl/ boy doesn’t have a sweet tooth.
Just like a regular layered cake, there are top and bottom layers that are made with sushi rice. In between those layers, seasoned scrambled eggs and avocado slices are laid out. On the top, there are fresh sashimi grade salmon and hamachi (yellowtail) cubes, sprinkled with ikura, radish slices, and scallions.
Sushi cake is such a crowd pleaser, and just so delicious with the perfect mix of flavors.
Ingredients for this recipe
- Cooked Japanese rice - Jump here if you are cooking with Instant Pot!
- Sushi vinegar - This is seasoned rice vinegar with salt and sugar. To make from scratch, combine ¼ cup rice vinegar + 2 tablespoons sugar + 1 teaspoon salt.
- Large eggs
- Sake - Or dry white wine. It helps to keep the eggs fluffy and soft.
- Salt
- Sashimi grade salmon
- Sashimi grade hamachi
- Cucumber, cut into small cubes
- Small avocado
For topping:
- Ikura (salmon roe) - Or tobiko
- Radish
- Thinly sliced scallions
- Toasted white sesame
Serve with:
- Tamari soy sauce
- Wasabi
How to make sushi cake
1. Prepare rice. Mix sushi vinegar into cooked rice.
2. Prepare eggs. In a small saucepan, place the eggs, sake, and salt. Cook over medium heat, stirring constantly with chopsticks until the mix becomes fine scrambled eggs.
3. Fill sashimi layer. Line a 7-inch round pan with plastic wrap. Place salmon, hamachi, and cucumber cubes in the pan. Spread evenly and press down firmly.
4. Fill with rice. Spread half of the sushi rice over the sashimi layer. Press down.
5. Fill avocado egg layer. Spread avocado slices over the rice. Then spread eggs over avocado, leaving 2 tablespoon amount to use as topping later.
5. Fill with rice (2nd round). Spread the other half of the rice, and press down. Let sit for 5 minutes.
6. Flip! Place a plate over the pan and invert. Remove the pan and plastic wrap.
7. Top and serve. Top with remaining eggs, ikura, radish, scallion, and white sesame. Slice into individual pieces and serve with tamari soy sauce and wasabi (optional).
Tips
- Fill to the edges. Make sure the layers are spread out evenly all the way to the edges. It helps the sushi cake to stay in shape after the mold (pan) is removed.
- Press down each layer firmly. Pack down the ingredients layer by layer, rather than at the end. This helps all ingredients to fit in nicely, as well as stay in place.
FAQs
If it is difficult to come by sashimi grade fish, here are some options.
1. Cooked shrimp - I recommend to use smaller shrimp, or chop into smaller pieces if necessary. 2. Smoked salmon - A thicker type would be easier to fill the layer evenly. 3.Cubed avocado - Use to fill the space for the top layer!
You can make the eggs up to a day in advance and keep refrigerated until ready to use. I recommend to leave it out on the counter for 30 minutes or so to bring back to room temperature.
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Recipe
Easy Sushi Cake
Equipment
- 1 x 7-inch / 18cm springform pan
Ingredients
- 3½ cup cooked Japanese rice (sushi rice)
- 4 tablespoon sushi vinegar
- 3 large eggs
- 1 tablespoon sake
- 2 pinches salt
- 4 ounces sashimi grade salmon cut into small cubes
- 4 ounces sashimi grade hamachi (yellowtail) cut into small cubes
- 3 ounces cucumber cut into small cubes
- 1 small avocado pitted and sliced thinly
For topping
- 3 tablespoons ikura
- 2 radish sliced thinly
- 1 tablespoon thinly sliced scallions
- 1 teaspoon toasted white sesame
To serve with
- Tamari soy sauce
- Wasabi
Instructions
- Add sushi vinegar to cooked rice. Mix until well combined and let cool.
- In a small saucepan, place the eggs, sake, and salt. Cook over medium heat, stirring constantly with four chopsticks until the mix becomes fine scrambled eggs.
- Line a 7-inch springform pan with plastic wrap including the sides. Place the salmon, hamachi, and cucumber cubes in the pan. Spread evenly and press down firmly.
- Place half of sushi rice over the sashimi layer. Spread evenly and press down.
- Spread avocado slices over the rice. Then spread eggs over avocado, leaving 2 tablespoon amount to use as topping later.
- Spread the other half of the rice, and press down. Let sit for 5 minutes.
- Place a large plate over the pan and invert. Gently remove the pan, and the plastic wrap.
- Top with remaining eggs, ikura, radish, scallion, and white sesame.
- Slice into individual pieces and serve with tamari soy sauce and wasabi (optional).
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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