Chirashi Sushi Cake Recipe

I love this recipe because it’s a stunning fusion of sushi and cake, bringing together the best of both worlds in a deliciously playful way. Plus, crafting each vibrant layer with fresh ingredients feels like a creative adventure, making the end result as delightful to make as it is to eat!

My Chirashi Sushi Cake adds a pop of color compared to traditional sushi, and it is layered with sushi rice that’s brimming with the tangy depth that only rice vinegar can bring. For the main event, I offer an ocean of thinly sliced sashimi-grade salmon and tuna, a sea of velvety avocado, and a crisp cucumber that sequence from the top of the cake all the way down to the plate.

Of course, the design needed to be breathtaking, so I achieved that with a fan’s layering that makes all those elements visually stunning.

Ingredients

Sushi Rice:
Adds flavor and excitement.

Provides an unforgettable sharp taste that complements many foods.

Sashimi-grade Salmon:
High in omega-3 fatty acids.

Supplies protein.

Sashimi-grade Tuna:
Rich in protein.

Poor in fat.

Avocados:
Provides beneficial fats.

Smooth consistency.

Cucumber:
Containing few calories.

Provides that essential crunch and blast of fresh flavor.

Rice Vinegar:
Imparts a gentle sweetness and a slight acidity.

Ingredient Quantities

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 200g sashimi-grade salmon, thinly sliced
• 200g sashimi-grade tuna, thinly sliced
• 4 pieces cooked unagi (eel), sliced
• 2 avocados, thinly sliced
• 1 small cucumber, julienned
• 4 tablespoons salmon roe
• 2 sheets nori, cut into thin strips
• 2 tablespoons toasted sesame seeds
• 1 small piece of pickled ginger, thinly sliced
• Microgreens or shiso leaves for garnish

Instructions

1. Wash the sushi rice in cold water until the water runs clear, then drain well.

2. A rice cooker combines rinsed rice and water in the amount of 2 1/2 cups and goes according to the manufacturer’s instructions for cooking.

3. As the rice is cooking, blend the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar disappears.

4. After the rice has finished cooking, move it to a big bowl and use a wooden spoon or rice paddle to carefully mix in the vinegar. Let the rice come to room temperature.

5. Take a 9-inch round cake pan. Line it with plastic wrap. Press the seasoned rice into the bottom of the pan in a way that makes an even layer. You should use half of the rice to do this.

6. Layer sliced salmon, tuna, and unagi over the rice. Top with half of the avocado slices and cucumber strips.

7. Using the rest of the sushi rice, cover the upside-down contents of the pan and gently press the rice down to compact the layers. Invert the pan onto a plate and carefully remove the plastic wrap.

8. Arrange decoratively the leftover salmon, tuna, unagi, avocado, and cucumber on the rice cake. Then, sprinkle with salmon roe and nori strips.

9. Toast sesame seeds and sprinkle them over the dish. Add pickled ginger slices on top. Finally, add microgreens or sprinkle with shiso leaves.

10. Cut into pie-shaped wedges and serve immediately for vibrant and delightful Chirashi Sushi Cake.

Equipment Needed

1. Large bowl
2. Small bowl
3. Rice cooker
4. Wooden spoon or rice paddle
5. 9-inch round cake pan
6. Plastic wrap
7. Knife
8. Cutting board
9. Pan for toasting sesame seeds
10. Plate for serving

FAQ

• What is chirashi sushi cake? sushi cake is a creative take on traditional chirashizushi where sushi ingredients are artistically layered into a cake-like presentation.
• Can I use a different type of fish?Indeed, you may replace the salmon and tuna with other kinds of fresh, high-quality sashimi-grade fish that you prefer.
• Is it necessary to use sashimi-grade fish?For reasons of safety and quality, always use sashimi-grade fish when preparing any raw dish, such as sushi.
• How do I properly prepare the sushi rice?Wash the sushi rice until the water runs clear. Cook it in the specified amount of water. Then, evenly mix the cooled, cooked rice with the rice vinegar-sugar-salt mixture.
• Can I add other toppings?Of course, you can add toppings such as tamagoyaki (a sweet omelette), sliced radishes, or your selected vegetables for an infusion of flavor and a pop of color.
• How should I serve the chirashi sushi cake?Serve it cold. Cut it like a cake and garnish each slice with microgreens or shiso leaves. A fresh finish for a fresh dish.
• What can I use if I can’t find pickled ginger?Instead, you can use freshly grated ginger or leave it out altogether if you want a different flavor profile.

Substitutions and Variations

You can use cooked shrimp or crab meat for a different seafood flavor in place of sashimi-grade salmon and tuna.
If unagi is unavailable, use smoked salmon or grilled teriyaki chicken as a substitute that delivers a similar flavor.
For an option that is vegetarian, substitute marinated tofu or roasted mushrooms for the sashimi-grade fish.
Replace avocado with thin slices of mango for a sweet alternative.
If preferred, use thinly sliced carrots to replace cucumber.

Pro Tips

1. Ensure the sushi rice is thoroughly rinsed until the water runs clear. This removes excess starch, which helps prevent the rice from becoming gummy during cooking.

2. After mixing the rice with the vinegar solution, fan the rice gently to cool it down more quickly, which helps give the rice a nice sheen and helps it absorb the flavors better.

3. When layering the fish and other ingredients over the rice, be mindful of the colors and arrangement for aesthetic appeal, as this dish is as much about visual presentation as it is about taste.

4. Use a sharp knife dipped in water to slice the Chirashi Sushi Cake into wedges. This prevents the rice and other ingredients from sticking to the knife, ensuring clean and smooth cuts.

5. Consider chilling the assembled sushi cake for a short time before serving to allow the flavors to meld together while keeping the dish fresh and firm.