Sushi Cake Recipe – A Show-Stopping Japanese Delight

A Tale of Tradition Meets Innovation

Imagine the elegance of Japanese sushi and the grandeur of a celebration cake combined into one stunning dish! The first time I saw a sushi cake, I was mesmerized. It was at a friend’s birthday party, where instead of a traditional cake, a beautifully layered sushi masterpiece took center stage. It was a feast for the eyes and an explosion of flavors in every bite. Ever since, I have been recreating and refining this recipe to perfection. Today, I am thrilled to share this Sushi Cake Recipe, a unique dish that will impress your guests and add a touch of sophistication to any occasion.

Why You’ll Love This Recipe

• Visually stunning – A centerpiece that is almost too beautiful to eat!
• Customizable – Use your favorite sushi toppings to personalize the layers.
• No rolling required – If making traditional sushi rolls intimidates you, this is a great alternative.
• Delicious & healthy – Packed with fresh fish, crunchy vegetables, and nutritious rice.
• Perfect for parties – Slice it like a cake and serve to impress your guests.

Ingredients for Sushi Cake

For the Sushi Rice:

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt

For the Fillings & Toppings:

• 200g sushi-grade salmon (thinly sliced)
• 200g sushi-grade tuna (thinly sliced)
• 1/2 cucumber, thinly sliced
• 1/2 avocado, sliced
• 4 tbsp cream cheese (optional, for extra creaminess)
• 2 sheets nori (seaweed), cut into strips
• 1 tbsp sesame seeds (black and white for contrast)
• 2 tbsp masago (fish roe)
• 1/4 cup pickled radish (optional for extra crunch)
• 1/4 cup chopped green onions

For the Garnish:

• 1 tbsp wasabi paste
• 2 tbsp soy sauce (for serving)
• 1 tbsp pickled ginger (for palate cleansing)

How to Make Sushi Cake?

Step 1: Prepare the Sushi Rice

1. Rinse the sushi rice under cold water until the water runs clear.
2. Cook the rice using a rice cooker or stovetop method.
3. Once cooked, mix with rice vinegar, sugar, and salt while still warm. Let it cool completely.

Step 2: Assemble the Cake

1. Line a springform pan or round cake mold with plastic wrap.
2. Press half of the sushi rice evenly into the bottom of the pan.
3. Layer with cream cheese, cucumber, avocado, and a sheet of nori.
4. Add the second half of the sushi rice, pressing down gently.
5. Cover with thinly sliced salmon and tuna, arranging them decoratively.

Step 3: Garnish and Serve

1. Sprinkle sesame seeds, masago, and chopped green onions on top.
2. Carefully remove the cake from the mold and place it on a serving plate.
3. Serve with wasabi, soy sauce, and pickled ginger on the side.

Pro Tips for the Perfect Sushi Cake

• Use a sharp knife: Wipe it with a damp cloth between slices for clean cuts.
• Chill before serving: This helps the layers set and makes slicing easier.
• Play with toppings: Add shrimp, eel, or even mango for a sweet twist.

Use a ring mold: If you don’t have a springform pan, a round cookie cutter works well for mini sushi cakes.

Final Thoughts – Try This Unique Sushi Experience Today!

Whether you’re celebrating a special occasion or simply craving a unique twist on sushi, this Sushi Cake Recipe is a must-try. It’s a show-stopping dish that’s easier to make than you think and guaranteed to impress your guests. So, grab your ingredients, unleash your inner sushi chef, and create a masterpiece that’s as delicious as it is beautiful. Happy cooking!

Sushi Cake Recipe – A Show-Stopping Japanese Delight

Sushi Cake is a stunning, deconstructed version of traditional sushi, layered like a cake and perfect for celebrations or gatherings. This visually striking dish combines seasoned sushi rice, fresh sashimi-grade fish, avocado, cucumber, and nori, all stacked beautifully and topped with colorful garnishes like tobiko, sesame seeds, and sliced scallions. It delivers the classic flavors of sushi in a fun, shareable format — no rolling required!

Author: Olivia Carter

Print Recipe

Pin Recipe

Prep Time 30 mins Cook Time 20 mins Total Time 50 mins Difficulty: Beginner Cooking Temp: 200  F Estimated Cost: $ 25 Calories: 320 Best Season: Summer, Spring

Ingredients

• For the Sushi Rice:
• 2 cups sushi rice
• 2 ¹⁄₂ cups water
• ¹⁄₄ cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• For the Fillings & Toppings:
• 200 g sushi-grade salmon (thinly sliced)
• 200 g sushi-grade tuna (thinly sliced)
• ¹⁄₂ cucumber, thinly sliced
• ¹⁄₂ avocado, sliced
• 4 tbsp cream cheese (optional, for extra creaminess)
• 2 sheets nori (seaweed)
• 1 tbsp sesame seeds (black and white for contrast)
• 2 tbsp masago (fish roe)
• ¹⁄₄ cup pickled radish (optional for extra crunch)
• ¹⁄₄ cup chopped green onions
• For the Garnish:
• 1 tbsp wasabi paste
• 2 tbsp soy sauce (for serving)
• 1 tbsp pickled ginger (for palate cleansing)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear.
   Mark as complete
2. Cook the rice using a rice cooker or stovetop method.
   Mark as complete
3. Once cooked, mix with rice vinegar, sugar, and salt while still warm. Let it cool completely.
   Mark as complete
4. Line a springform pan or round cake mold with plastic wrap.
   Mark as complete
5. Press half of the sushi rice evenly into the bottom of the pan.
   Mark as complete
6. Layer with cream cheese, cucumber, avocado, and a sheet of nori.
   Mark as complete
7. Add the second half of the sushi rice, pressing down gently.
   Mark as complete
8. Cover with thinly sliced salmon and tuna, arranging them decoratively.
   Mark as complete
9. Sprinkle sesame seeds, masago, and chopped green onions on top.
   Mark as complete
10. Carefully remove the cake from the mold and place it on a serving plate.
    Mark as complete
11. Serve with wasabi, soy sauce, and pickled ginger on the side.
    Mark as complete

Nutrition Facts

Serving Size 1

---

Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 8g13%

Sodium 520mg22%

Total Carbohydrate 45g15%

Dietary Fiber 3g12%

Protein 22g44%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.