Avocado Sushi Cake Recipe
Ingredients
- For the Cake:
- 1½ cups (375 ml) sushi rice
- 4 tsp (20 ml) sugar
- 3 tbsp (45 ml) rice vinegar
- 2 nori sheets
- 2 avocados, thinly sliced
- 500 g fresh salmon, thinly sliced
- 1 tsp (5 ml) black sesame seeds
- 1 tsp (5 ml) white sesame seeds
- For Serving:
- Extra avocado slices
- ½ cup (125 ml) soy sauce
- ¼ cup (60 ml) finely grated fresh ginger
Instructions
- Prepare the Sushi Rice:
- Cook sushi rice according to the package instructions.
- In a small saucepan over medium heat, combine sugar and rice vinegar. Heat until the sugar dissolves.
- Gently mix the vinegar mixture into the cooked rice using a slicing motion.
- Prepare the Cake Tin:
- Line the base of a 22 cm baking tin with baking paper.
- Assemble the Layers:
- First Layer: Spread half of the cooked rice evenly in the tin.
- Lay a nori sheet over the rice.
- Add a layer of half the avocado slices.
- Arrange half the salmon slices over the avocado.
- Second Layer: Repeat the process with the remaining rice, nori, avocado, and salmon. End with a layer of salmon on top.
- Decorate and Serve:
- Turn the sushi cake out onto a serving platter.
- Sprinkle the top with black and white sesame seeds.
- Serve with extra avocado slices, soy sauce, and freshly grated ginger on the side.
Variations
- Protein Options:
- Substitute salmon with tuna, cooked shrimp, or tofu for a different flavor profile.
- Vegetarian Version:
- Replace the salmon with layers of thinly sliced cucumber, julienned carrots, and extra avocado.
- Spicy Twist:
- Add a layer of spicy mayo or sriracha sauce between the rice and avocado layers for a kick.
- Add Texture:
- Include a layer of crispy tempura flakes or crushed seaweed for added crunch.
- Mini Sushi Cakes:
- Use a muffin tin to create individual-sized sushi cakes for parties or appetizers.
Tips
- Fresh Ingredients: Use sushi-grade salmon and ripe avocados for the best flavor.
- Press Firmly: Gently press each layer to ensure the cake holds its shape when sliced.
- Sharp Knife: Use a sharp knife to slice the cake cleanly, and wipe it with a damp cloth between cuts.
- Chill Before Serving: Refrigerate the assembled cake for 20–30 minutes before turning it out for easier handling.
- Leftovers: Consume leftovers within 24 hours to ensure freshness.
This Avocado Sushi Cake is an impressive and delicious way to enjoy sushi flavors in a creative, shareable format!