Avocado Layered Sushi Cake

Avocado Layered Sushi Cake is my go to dish for special gatherings when I want to impress without fussing with rolling mats. It transforms classic sushi flavors into a striking layered presentation that is surprisingly simple to create at home. The creamy avocado and silky salmon slices pair beautifully with seasoned rice, making every bite a crowd pleaser.

The first time I served this at a family birthday dinner, people thought I had ordered it from a restaurant. It quickly became the most requested party dish and now I make it every spring when avocados are at their best.

Ingredients

• Sushi rice: Look for Japanese short grain rice for the right sticky texture and shine
• Sugar: Just a touch adds a perfect mild sweetness to balance the vinegar
• Rice vinegar: Essential for authentic sushi rice flavor stick with unseasoned varieties
• Nori sheets: Adds ocean essence and classic umami layer choose ones with a rich deep green color
• Avocados: Ripe but still firm for easy slicing pick them with some give but no mushiness
• Fresh salmon: Sushi grade for safety and best flavor ask your fishmonger for sashimi quality
• Black and white sesame seeds: For crunch and nutty flavor toast them gently for extra aroma
• Soy sauce: For serving and dipping choose naturally brewed for complexity
• Fresh ginger: Finely grated for garnish and zing look for roots that are plump and smooth
• Extra avocado: For garnishing or serving alongside

Instructions

Prep the Sushi Rice:

Rinse the sushi rice in cold water until the water runs clear. Cook rice as directed on the package using the proper water ratio so grains stay plump and sticky.

Season the Rice:

In a small saucepan combine the sugar and rice vinegar. Warm just until the sugar dissolves without boiling to keep flavors mellow. Gently fold the mixture into the hot cooked rice using a slicing motion so you do not crush the grains.

Prepare Your Tin:

Line the base of a 22 centimeter baking tin with baking paper. Make sure paper overhangs so turning out the cake later is easy.

First Layer Assembly:

Spread half of the seasoned rice into the base and press it gently into an even layer with wet fingers. Arrange half of the avocado slices over the rice shingling them attractively then layer on half of the salmon slices. Make sure the avocado and salmon edges reach the sides for a pretty finished look.

Second Layer Assembly:

Spread remaining rice carefully on top then repeat with the rest of the avocado, then the rest of the salmon. Press gently for neat layers but do not compact too firmly or texture will suffer.

Unmold the Cake:

Turn out the layered cake onto a platter by placing the serving plate over the tin and flipping confidently. Gently peel away the baking paper.

Finish and Serve:

Sprinkle black and white sesame seeds generously over the top for both flavor and decoration. Garnish with extra avocado if you like. Serve with small bowls of soy sauce and grated ginger for dipping and seasoning.

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The buttery texture of ripe avocado is always a highlight for me and cutting the cake to see all the beautiful layers never fails to impress my guests. My favorite memory is making this with my mom for her birthday and seeing her face light up at the first slice.

Storage Tips

This cake keeps well in the fridge for up to one day. The avocado stays freshest if you brush it lightly with lemon juice before assembling. To store leftovers cover tightly with plastic wrap and keep chilled. Avoid freezing as the rice and avocado texture changes.

Ingredient Substitutions

You can substitute thinly sliced cooked shrimp or cooked crab if salmon is not available or you need a non raw option. For a vegetarian version swap out the fish for thinly sliced cucumber or mango. Brown rice is an option for a nuttier taste but results in a different texture.

Serving Suggestions

Serve each slice with soy sauce and a little mound of grated ginger for dipping. Wasabi and pickled ginger are classic sushi sidekicks that work beautifully here. This cake is ideal as a festive lunch centerpiece or as part of a sushi themed dinner spread.

Cultural Notes

Sushi cakes like this borrow inspiration from Japanese pressed sushi called oshizushi where ingredients are layered and pressed into a mold. This playful version brings the same elegance but with a simpler assembly process and more dramatic presentation.

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Once you try making this sushi cake, it is sure to become a show-stopping favorite at your next gathering. It is both delicious and fun to share.

Frequently Asked Questions

→ What type of salmon should I use?

Opt for sushi-grade fresh salmon to ensure both flavor and food safety when serving raw.

→ How do I season the sushi rice?

Combine rice vinegar and sugar, dissolving the sugar before blending gently into the cooked sushi rice.

→ Can I substitute another fish for salmon?

Yes, tuna or cooked shrimp work well as alternatives, depending on your preferences.

→ How should I slice the avocado?

Thin, even slices of ripe avocado make layering easy and contribute to the cake’s creamy texture.

→ What are good accompaniments for this dish?

Serve with soy sauce, extra avocado, and freshly grated ginger to complement the flavors.

→ How do I keep the layers intact when serving?

Chill the assembled cake briefly before unmolding, and use a sharp knife cleaned between slices.