Go Back
Sushi Cake
Linda

Sushi Cake Recipe

Ever found yourself staring blankly at a table laden with snacks, wondering how to elevate a simple gathering into a truly memorable event? This visually stunning and delicious Sushi Cake recipe is perfect for celebrations and special occasions, and easier to achieve than you might think. Many wonder, 'What are the ingredients in sushi cake?' or 'Can I make a sushi cake ahead of time?'. This guide will answer these questions and demystify the art of the sushi cake, providing a clear, step-by-step guide with expert tips to help you craft your own unforgettable creation, ensuring a 'wow' factor without professional-level skills. What are the best fish substitutes for a vegetarian sushi cake? What's the ideal mold size for a party-sized sushi cake? Can I use brown rice instead of white rice for a healthier sushi cake? What's the best way to cut a sushi cake without it falling apart?
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 Servings
Course: Appetizer, Main Course
Cuisine: Japanese
Calories: 231
Ingredients Equipment Method Notes

Ingredients
  

For the Sushi Rice
  • 2 cup Japanese short grain rice or sushi rice
  • 2.5 cup water see notes
  • 0.25 cup rice wine vinegar
  • 2 tablespoon granulated sugar
  • 1 teaspoon sea salt or kosher salt
For the Fillings and Toppings
  • 250 g hot-smoked salmon
  • 2 scallions thinly sliced
  • 3 tablespoons kewpie mayonnaise
  • 1 teaspoon sesame oil
  • 2 eggs
  • 3 tablespoons furikake divided
  • 1 carrot
  • 1 cucumber
  • 1 radish
  • 1 avocado
  • 1 sheet nori trimmed to fit the springform tin
  • 0.5 cup edamame thawed and podded

Equipment

  • Sushi Cake Mold
  • Springform Pan
  • Sharp Knife
  • Plastic Wrap
  • Rice Cooker
  • Cookie Cutters
  • Small Molds
  • Piping Bag

Method
 

Step-by-Step
  1. Rinse and cook sushi rice according to package instructions. Season with sushi vinegar while still warm.
  2. Prepare fillings by slicing fish and chopping vegetables.
  3. Line a mold with plastic wrap. Layer rice and fillings, pressing gently.
  4. Chill for at least 30 minutes.
  5. Unmold onto a platter and decorate creatively.

Notes

Use slightly warm rice for easier molding. Distribute fillings evenly for balanced flavor. Use a sharp, damp knife for clean slices. Refrigerate leftovers for up to 24 hours.