Over the past few years, sushi has become more and more popular. Most of us enjoy it at home, as the ingredients can often be hard to find and sushi pieces are quite fiddly to make. But now that’s something of the past. With this Sushi Cake, you can easily make sushi in the shape of a cake. It’s perfect for a larger group of people, and you save so much time by not making individual pieces. The flavor is full-on sushi, with just the right amount of texture from sesame seeds. To make it you need sushi rice, nori (seaweed) sheets, avocado, and salmon, all in different layers. To finish the cake off, we decorated it with wasabi and caviar—decadent and delicious! Make this sushi cake at your next party and you’ll be the talk of the town! Serve with your favorite sushi garnishes and enjoy!
The sushi cake is basically all the ingredients you get in a typical serving of sushi, served in the form of a large round cake. This makes the sushi easier to make and to serve. The sushi cake is beautiful to present to guests, which makes it a firm favorite for entertaining.
It’s super easy to make this impressive sushi cake. Layer the sushi rice in a cake tin mold, between layers of avocado, salmon, and cucumber. Finish the layers off with a final layer of sushi rice and sprinkle with sesame seeds. Garnish with caviar and wasabi.
You don’t need any fancy equipment to make this sushi cake. With a plain cake tin mold, you can easily create a layered sushi cake.
For a vegetarian option, omit the salmon and caviar, and use carrot, sushi, mushrooms, and fresh spinach.
Place on a platter, and garnish with pickled ginger, radish sprouts, shrimp, and toasted sesame seeds. Serve with wasabi mayonnaise.
The sushi cake can be stored for up to 24 hours in the refrigerator. Wrap the sushi cake with plastic wrap before storing it, to prevent it from picking up flavors in the fridge.
Slice the salmon fillet into large cubes.
Add soy, oil and sesame seed and mix to combine.
Place 2 nori sheets on the bottom of the round springform tin. Add 1/3 of sushi rice and add sliced cucumber.
Cover it with a layer of salmon.
Add a sheet of nori, another layer of sushi rice, a layer of avocado and salmon.
Top with leftover rice and place in a fridge for 30 minutes.
Carefully remove from the mold.
Decorate with caviar, wasabi, cucumber slices and sesame seeds.
You can grease the cake tin, just to make sure the sushi cake comes out clean.