Giant Sushi Cake Recipe

Savor a bold new twist on sushi with a stunning layered seafood cake. Delicate sashimi salmon, tuna and shrimp harmonize with rich avocado, crisp cucumber and edamame atop perfectly seasoned sticky rice and nori. Zesty sriracha mayo, toasted sesame seeds and tangy pickled ginger crown this colorful creation, promising indulgence.

I’m excited to share my Giant Sushi Cake recipe. I love using a mix of fresh, healthy ingredients that not only taste amazing but also pack a nutritional punch.

I start by cooking 2 cups of sushi rice in 2.5 cups water. Once it’s done, i mix in 1/3 cup rice vinegar, 2 tbsp sugar and 1 tsp salt to get that perfect tangy flavor.

I then layer in 8 sheets of nori, thinly sliced 300g sashimi-grade salmon and tuna, along with 300g of cooked shrimp, and add some sliced avocado and julienned cucumber. The sushi cake is finished off with 1/2 cup shelled edamame, a drizzle of 2 tbsp sriracha mayo and a sprinkle of 2 tbsp sesame seeds.

This recipe is perfect for Japanese dinner parties, sushi party ideas at home or even as a savory birthday cake alternative. Its balanced mix of protein, healthy fats and complex carbs makes it a substantial meal choice.

Why I Like this Recipe

I love this recipe because it feels like an exciting twist on normal sushi. I get to have fun assembling layers and it makes serving food feel really special.

I really dig how the mix of flavors from the sashimi-grade fish and the shrimp blend with fresh veggies like cucumber and avocado. It’s like every bite gives me a whole party of tastes.

The process of making the rice and spreading it evenly is kinda satisfying to me even though it’s a bit messy sometimes. It makes me feel proud that I created something cool and different from the usual sushi rolls.

Lastly, I enjoy how the sriracha mayo and sesame seeds add a bit of kick and crunch. Those little details make the dish extra tasty and keep me coming back for more.

Ingredients

• Sushi Rice: Carbohydrates that offers structure and subtle sweetness from vinegar, sugar and salt.
• Rice Vinegar: It brings a sour tang which brighten the flavors and balances the dish.
• Sashimi Grade Salmon: Protein rich and full of omega three fats, its indulgent yet nutritious.
• Sashimi Grade Tuna: Lean protein source with a mild flavor that compliments other ingredients.
• Cooked Shrimp: Low fat and high protein, adding a delicate seafood texture and balanced taste.
• Avocado: Creamy fruit with abundant fiber and healthy fats for a smooth consistency.
• Edamame: Nutty and protein packed with a satisfying crunch and wholesome fiber boost.
• Cucumber: Light, hydrating crunch that adds freshness and natural fiber to the cake.

Ingredient Quantities

• 2 cups sushi rice
• 2.5 cups water
• 1/3 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 8 sheets nori (seaweed)
• 300g sashimi-grade salmon, thinly sliced
• 300g sashimi-grade tuna, thinly sliced
• 300g cooked shrimp, peeled and deveined
• 1 avocado, sliced
• 1/2 cucumber, julienned
• 1/2 cup edamame, shelled
• 2 tbsp sriracha mayo
• 2 tbsp sesame seeds
• Pickled ginger (for garnish)

How to Make this

1. First rinse the sushi rice until the water runs clear, then mix it with
2.5 cups of water and cook it in a pot until it’s soft and sticky. Once it’s done, whisk together 1/3 cup rice vinegar, 2 tbsp sugar and 1 tsp salt in a small bowl and fold that into the rice while it’s still warm.

2. Line the bottom of a round spring form pan or cake pan with plastic wrap, and then gently press an even layer of rice in the pan. This is gonna be the base of your sushi cake.

3. Lay down 4 sheets of nori on top of the rice, covering as much of the surface as you can. You can tear the sheets if needed to fit better.

4. Arrange a mix of thin sliced sashimi-grade salmon, tuna and the cooked shrimps evenly over the nori. Try to spread them out so every bite gets some of each.

5. Next, layer the sliced avocado and julienned cucumber all across the top. Scatter 1/2 cup shelled edamame on this layer too.

6. Drizzle 2 tbsp sriracha mayo evenly over the ingredients, then sprinkle 2 tbsp sesame seeds all over for extra crunch and flavor.

7. Carefully press the layers down so they bind together a bit, then cover the pan and chill the cake in the fridge for at least one hour to firm up.

8. After chilling, remove the cake from the pan by lifting the plastic wrap off and then gently flipping the cake onto a serving dish.

9. Garnish the top with pickled ginger and if you wish, a little extra drizzle of sriracha mayo.

10. Slice the sushi cake into wedges and serve immediately with soy sauce on the side for dipping. Enjoy your giant sushi cake!

Equipment Needed

1. Fine mesh strainer – to rinse the sushi rice until the water runs clear
2. Large pot with lid – to cook the rice with water and get it to be soft and sticky
3. Measuring cups and spoons – to measure out 2.5 cups water, 1/3 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt
4. Small bowl – for whisking the vinegar, sugar, and salt together
5. Whisk – to blend the vinegar mixture smoothly into the warm rice
6. Round springform pan or cake pan – to form the base of the sushi cake
7. Plastic wrap – to line the pan so the rice cake comes out easily
8. Knife – for slicing the sashimi-grade fish, avocado, and julienned cucumber
9. Cutting board – to safely and cleanly slice the ingredients
10. Wide spatula – to gently press down the layers in the pan
11. Serving dish – to present the sushi cake after it’s been flipped out
12. Refrigerator – to chill the assembled cake for at least one hour so it firms up

Each piece of equipment plays a vital role in both the preparation and presentation of this recipe, making the whole process smoother.

FAQ

Giant Sushi Cake Recipe Substitutions and Variations

• If you cant find sushi rice, try using short grain rice instead; it works pretty well for getting that sticky texture.
• You can swap rice vinegar with white wine vinegar mixed with a little sugar if you’re in a pinch; it won’t taste exactly the same but gets close enough.
• If nori runs out, you could use thin sheets of rice paper though the flavor will be a bit different.
• For sashimi-grade salmon, you can also use trout or even arctic char that are fresh enough to be safely eaten raw.
• Instead of sriracha mayo, mix regular mayo with a squirt of sriracha sauce; this homemade blend works just fine.

Pro Tips

1. When cookin’ the rice, make sure to rinse it until the water runs clear. If you dont, any extra starch can make the cake too sticky and gloppy.
2. Mix the vinegar, sugar and salt into your rice while its still kinda warm so the flavors really soak in evenly. Doing this when its too hot can cook off the flavor.
3. Press down on the layered ingredients just enough so they hold together after chilling, but dont overdo it or you might squish the fish and veggies too much.
4. Chill the whole thing for at least an hour. This gives the layers time to firm up and makes it way easier to slice without the ingredients fallin apart.