If you’re searching for a show-stopping, vibrant dish that’s as delightful to eat as it is to look at, Avocado Sushi Cake will become your new obsession. This sushi-inspired marvel layers seasoned sushi rice, marinated sushi-grade fish, crisp veggies, and lush slices of avocado into a striking “cake” that’s packed with flavor and color. With no need for rolling skills (or even cooking!), it delivers all the best parts of sushi in an impressive and shareable form. It’s perfect for parties, weeknight dinners, or satisfying those sushi cravings at home.
Ingredients You’ll Need
Here’s what you’ll need to create your Avocado Sushi Cake masterpiece. Each ingredient plays a unique role, from creamy, rich avocado to the pop of pickled ginger, building harmony in every forkful. Gather these essentials for an unforgettable meal!
- Sushi Rice (3 cups, cooked and cooled): The heart of the cake—sticky, slightly vinegared, and essential for structure and authentic flavor.
- Rice Vinegar (1/4 cup): Adds tang and that signature sushi rice brightness.
- Sugar (1 tablespoon): Balances sourness and enhances the overall taste.
- Salt (1 teaspoon): Rounds out all the flavors, keeping the rice lively and delicious.
- Sushi-Grade Salmon or Tuna (8 oz, diced): Brings buttery, melt-in-your-mouth texture and classic sushi appeal.
- Soy Sauce (1 tablespoon): Used to marinate the fish for an umami boost.
- Sesame Oil (1 teaspoon): Adds fragrant nuttiness to the fish mixture.
- Cucumber (1 small, thinly sliced): Offers crunch and a refreshing counterpoint to the rich elements.
- Avocado (1 medium, thinly sliced): The star topping! Adds creaminess and stunning green color.
- Cream Cheese (1/4 cup, softened): Spreads easily, adding luxurious richness between layers.
- Mayonnaise (2 tablespoons): Forms the base of the spicy mayo for tangy, luscious topping.
- Sriracha (1 tablespoon): For a crave-worthy kick in the spicy mayo drizzle.
- Nori Sheets (2, cut to fit pan): Provide earthy umami and help hold layers together.
- Toasted Sesame Seeds (1 tablespoon): Sprinkled on top for nutty crunch and visual flair.
- Green Onions (2 tablespoons, sliced): Give a fresh pop of flavor and color to finish.
- Pickled Ginger (1 tablespoon, for serving): Cleanses your palate and boosts freshness on the side.
- Soy Sauce (for dipping): The must-have classic dip for sushi and this cake alike!
How to Make Avocado Sushi Cake
Step 1: Season the Rice
Start by combining your rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooled sushi rice. Take your time to ensure every grain is beautifully seasoned—you want that classic sweet-tangy punch in every bite of your Avocado Sushi Cake.
Step 2: Marinate the Fish
In a separate bowl, toss the diced sushi-grade salmon or tuna with soy sauce and sesame oil. This quick marinade infuses the fish with savory depth while keeping it tender and glossy. Set it aside as you prep the rest of your ingredients; it only gets better as it soaks.
Step 3: Prepare Your Cake Pan
Line a springform pan or regular cake pan with plastic wrap, letting some hang over the edges for easy lifting. This step is key for getting your Avocado Sushi Cake out in one beautiful piece later. If you don’t have a springform, a regular pan will do the trick just fine.
Step 4: Build the First Rice Layer and Nori
Press half of the seasoned sushi rice evenly into the bottom of your lined pan. Use moistened hands or the back of a spoon to compact the rice firmly, creating a solid base. Lay one nori sheet directly on top, trimming if needed to fit.
Step 5: Spread Cream Cheese & Add Cucumber
Gently spread a thin layer of softened cream cheese over the nori with an offset spatula or butter knife. Arrange the cucumber slices in a single, even layer on top, creating a fresh, cool bite in the center of your Avocado Sushi Cake.
Step 6: Add Marinated Fish and Second Rice Layer
Spoon the marinated fish evenly atop the cucumber layer, making sure every wedge gets some of that silky, umami-rich seafood. Layer on the remaining sushi rice and press down gently but firmly to unite the cake’s structure.
Step 7: Top with Nori and Spicy Mayo
Lay the second sheet of nori on the rice. In a small bowl, mix mayonnaise with sriracha to create your spicy mayo. Spread this lightly over the top nori sheet for a pop of heat and creamy finish.
Step 8: Decorate with Avocado and Final Touches
Fan out the thinly sliced avocado across the top, slightly overlapping slices to form a gorgeous, eye-catching pattern. Sprinkle with toasted sesame seeds and green onions for crunch and freshness. Chill the Avocado Sushi Cake for at least 30 minutes to set before slicing.
How to Serve Avocado Sushi Cake
Garnishes
Once chilled, remove the cake from the pan and peel away the plastic wrap. For a polished finish, top with a little extra green onion, a scattering of sesame seeds, and a flourish of pickled ginger on the side. This final pop of color and zing truly makes your Avocado Sushi Cake unforgettable.
Side Dishes
This dish pairs well with a simple miso soup or a light seaweed salad. A platter of chilled edamame or crisp Asian slaw would be ideal companions as well, balancing the richness and highlighting the fresh flavors in every slice of Avocado Sushi Cake.
Creative Ways to Present
Individual portions in ring molds make for fun, easy-to-eat party bites. You can even create a “sushi bar” and let each guest assemble their own mini Avocado Sushi Cake with creative toppings like tobiko, microgreens, or thin radish slices. However you serve it, the cake always draws a crowd.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Avocado Sushi Cake, cover it tightly and refrigerate for up to 24 hours. The textures may soften slightly but the flavor will remain satisfying. Just be sure to store any dipping sauces and garnishes separately for the freshest taste.
Freezing
Freezing is not recommended for Avocado Sushi Cake, as the avocado, rice, and fresh fish will lose their best textures once thawed. Enjoy this dish fresh or within a day for the best quality and flavor experience.
Reheating
This sushi cake is best enjoyed cold or at room temperature; reheating is not advised, especially with raw or delicate ingredients like avocado and fish. If you want to refresh it, let it sit out for a few minutes after removing from the fridge before serving again.
FAQs
Can I use cooked seafood or make this vegetarian?
Absolutely! Substitute cooked shrimp, crab, or even seasoned tofu for the fish. You’ll get the same gorgeous layers with a different but equally delicious twist on Avocado Sushi Cake.
What’s the best way to slice the cake neatly?
Use a very sharp knife dipped in water and clean the blade between cuts for perfectly tidy slices. This helps glide straight through those beautiful layers without smashing the avocado on top.
How do I keep the avocado from browning?
Brush the sliced avocado with a touch of lemon juice before arranging it. This keeps your Avocado Sushi Cake looking fresh and vibrant, even if prepared a bit ahead of time.
Do I need a springform pan?
While a springform pan makes for easy unmolding and clean presentation, you can still create a lovely Avocado Sushi Cake in any cake pan lined with plastic wrap or use ring molds for individual servings.
What other toppings can I add?
Feel free to get creative! Thinly sliced radishes, tobiko or masago roe, wasabi, or even tiny sprouts all make fantastic additions to the presentation and flavor of your Avocado Sushi Cake.
Final Thoughts
If you love sushi and crave a beautiful dish to share, this Avocado Sushi Cake will instantly win your heart. It’s a breeze to assemble, endlessly customizable, and makes every gathering feel special. Invite your friends over, or treat yourself to a slice—you’ll be amazed how easy homemade sushi can be!
Print
Avocado Sushi Cake Recipe
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course, Appetizer
- Method: No-Cook, Assembly
- Cuisine: Japanese-Inspired, Fusion
- Diet: Non-Vegetarian
Description
Avocado Sushi Cake is a delightful fusion dish that combines the flavors of sushi in a unique cake presentation. Layers of seasoned sushi rice, fresh fish, creamy avocado, and spicy mayo come together to create a visually stunning and delicious treat.
Ingredients
Sushi Rice:
3 cups cooked sushi rice cooled, 1/4 cup rice vinegar, 1 tablespoon sugar, 1 teaspoon salt.
Filling:
8 ounces sushi-grade salmon or tuna diced, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 small cucumber thinly sliced, 1 medium avocado thinly sliced, 1/4 cup cream cheese softened, 2 tablespoons mayonnaise, 1 tablespoon sriracha, 2 sheets nori cut to fit pan.
Garnish:
1 tablespoon toasted sesame seeds, 2 tablespoons green onions sliced, 1 tablespoon pickled ginger for serving, soy sauce for dipping.
Instructions
- Prepare Rice: Mix rice vinegar, sugar, and salt into cooked sushi rice.
- Prepare Filling: Toss fish with soy sauce and sesame oil.
- Layer Ingredients: Spread rice in pan, layer with nori, cream cheese, cucumber, fish, more rice, and nori.
- Add Toppings: Spread spicy mayo, top with avocado, sesame seeds, and green onions.
- Chill and Serve: Chill for 30 minutes, then slice into wedges and serve with soy sauce and pickled ginger.
Notes
- You can substitute cooked shrimp, crab, or tofu for the raw fish.
- A ring mold can also be used to create smaller individual sushi cakes.
- Use sharp knives for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 3 g
- Sodium: 510 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 25 mg
