Avocado Layered Sushi Cake

why make this recipe

Avocado Layered Sushi Cake is a fun and unique dish that combines the flavors of sushi in a beautiful, layered format. It’s perfect for parties or special occasions, impressing your guests with its colorful presentation. This recipe is also a great way to enjoy fresh ingredients like salmon and avocado, and it’s easy to customize based on your taste. Whether you are a sushi lover or just looking to try something new, this dish will surely delight your taste buds.

how to make Avocado Layered Sushi Cake

Ingredients

• 375 ml sushi rice
• 20 ml granulated sugar
• 45 ml rice vinegar
• 2 nori sheets
• 2 avocados, thinly sliced
• 500 g fresh salmon, thinly sliced
• 5 ml black sesame seeds
• 5 ml white sesame seeds
• Extra avocado, for serving
• 125 ml soy sauce
• 60 ml freshly grated ginger

Directions

1. Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions, ensuring a tender but separate grain texture.
2. Over medium heat, combine sugar and rice vinegar in a small saucepan, stirring until the sugar dissolves completely. Remove from heat.
3. Transfer cooked rice to a large bowl. Gently fold the vinegar mixture into the rice with a slicing motion, allowing it to cool to room temperature.
4. Line the base of a 22 cm baking tin with baking paper to prevent sticking.
5. Spread half the seasoned rice evenly over the base of the tin. Arrange half the avocado slices atop the rice, followed by half the salmon slices.
6. Add the remaining rice as an even layer. Top with the rest of the avocado slices and then the remaining salmon, ensuring a uniform finish.
7. Invert the sushi cake carefully onto a serving platter. Sprinkle the surface evenly with black and white sesame seeds.
8. Serve with extra avocado, soy sauce, and freshly grated ginger alongside.

how to serve Avocado Layered Sushi Cake

Serve the Avocado Layered Sushi Cake at room temperature for the best flavor. Slice it into wedges for individual servings. Place some extra avocado on the side for guests who want more. Don’t forget to have soy sauce and freshly grated ginger available for dipping!

how to store Avocado Layered Sushi Cake

If you have leftovers, store the sushi cake in an airtight container in the refrigerator. It is best consumed within 1-2 days for optimal freshness. Avoid freezing, as the texture of the ingredients may change once thawed.

tips to make Avocado Layered Sushi Cake

• Make sure to use fresh sushi rice, as it gives the best texture.
• Slice the avocados just before assembling the cake to prevent them from browning.
• Feel free to add your favorite sushi ingredients like crab, cucumber, or other fish to enhance the flavor and variety.

variation

You can customize this recipe by swapping out the salmon for your favorite fish or even using cooked shrimp. Additionally, add vegetable layers like thinly sliced cucumber or pickled carrots for extra crunch.

FAQs

1. Can I use brown rice instead of sushi rice?

   • While you can use brown rice, it may require a different cooking time and liquid ratio. The texture may also differ from traditional sushi rice.

2. Is this recipe suitable for someone with seafood allergies?

   • Yes! You can easily make the cake without seafood by using vegetable ingredients or cooked proteins like chicken or tofu.

3. How long can I keep leftovers in the fridge?

   • Leftovers can be stored in the refrigerator for 1-2 days. Enjoy them within this time for the best taste and texture.

Avocado Layered Sushi Cake

A fun and unique dish combining the flavors of sushi in a layered format, perfect for parties and special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Appetizer, Main Course

Cuisine Japanese

Servings 8 servings

Calories 300 kcal

Ingredients

  

For the sushi base

• 375 ml sushi rice
• 20 ml granulated sugar
• 45 ml rice vinegar

For the layers

• 2 sheets nori sheets
• 2 avocados, thinly sliced Use fresh avocados to prevent browning.
• 500 g fresh salmon, thinly sliced Can be substituted with other seafood or proteins.
• 5 ml black sesame seeds
• 5 ml white sesame seeds
• 125 ml soy sauce For serving.
• 60 ml freshly grated ginger For serving.

Instructions

 

Preparation

• Rinse the sushi rice under cold water until the water runs clear.
• Cook according to package instructions, ensuring a tender but separate grain texture.
• Over medium heat, combine sugar and rice vinegar in a small saucepan, stirring until the sugar dissolves completely. Remove from heat.
• Transfer cooked rice to a large bowl. Gently fold the vinegar mixture into the rice with a slicing motion, allowing it to cool to room temperature.
• Line the base of a 22 cm baking tin with baking paper to prevent sticking.

Assembly

• Spread half the seasoned rice evenly over the base of the tin.
• Arrange half the avocado slices atop the rice, followed by half the salmon slices.
• Add the remaining rice as an even layer.
• Top with the rest of the avocado slices and then the remaining salmon, ensuring a uniform finish.
• Invert the sushi cake carefully onto a serving platter.
• Sprinkle the surface evenly with black and white sesame seeds.

Serving

• Serve the Avocado Layered Sushi Cake at room temperature for the best flavor.
• Slice it into wedges for individual servings.
• Place some extra avocado on the side for guests who want more.
• Don’t forget to have soy sauce and freshly grated ginger available for dipping!

Storage

• If you have leftovers, store the sushi cake in an airtight container in the refrigerator.
• It is best consumed within 1-2 days for optimal freshness.
• Avoid freezing, as the texture of the ingredients may change once thawed.

Notes

Make sure to use fresh sushi rice, as it gives the best texture. Slice the avocados just before assembling the cake to prevent them from browning. Feel free to add your favorite sushi ingredients like crab, cucumber, or other fish to enhance the flavor and variety.

Keyword Avocado Sushi, Layered Sushi, Sushi Cake