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–+ servings

Avocado Layered Sushi Cake

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A fun and unique dish combining the flavors of sushi in a layered format, perfect for parties and special occasions.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: Japanese
Calories: 300
Ingredients Method Nutrition Notes

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.

Method
 

Preparation
  1. Rinse the sushi rice under cold water until the water runs clear.
  2. Cook according to package instructions, ensuring a tender but separate grain texture.
  3. Over medium heat, combine sugar and rice vinegar in a small saucepan, stirring until the sugar dissolves completely. Remove from heat.
  4. 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.
  5. Line the base of a 22 cm baking tin with baking paper to prevent sticking.
Assembly
  1. Spread half the seasoned rice evenly over the base of the tin.
  2. Arrange half the avocado slices atop the rice, followed by half the salmon slices.
  3. Add the remaining rice as an even layer.
  4. Top with the rest of the avocado slices and then the remaining salmon, ensuring a uniform finish.
  5. Invert the sushi cake carefully onto a serving platter.
  6. Sprinkle the surface evenly with black and white sesame seeds.
Serving
  1. Serve the Avocado Layered Sushi Cake at room temperature for the best flavor.
  2. Slice it into wedges for individual servings.
  3. Place some extra avocado on the side for guests who want more.
  4. Don’t forget to have soy sauce and freshly grated ginger available for dipping!
Storage
  1. If you have leftovers, store the sushi cake in an airtight container in the refrigerator.
  2. It is best consumed within 1-2 days for optimal freshness.
  3. Avoid freezing, as the texture of the ingredients may change once thawed.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 18gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 4gSugar: 5g

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.
Tried this recipe?Let us know how it was!