Layered Sushi Cake is a visually stunning and flavor-packed Japanese-inspired dish that turns classic sushi ingredients into a show-stopping presentation. Perfect for parties, potlucks, or a special dinner, this no-bake savory “cake” is assembled in layers using sushi rice, fresh vegetables, seafood, and other flavorful toppings.
Unlike traditional sushi rolls, this recipe allows for creative freedom and is ideal for those who love sushi but want something more impressive and easier to assemble. With its vibrant colors and layers of textures, Layered Sushi Cake is guaranteed to impress guests and satisfy sushi lovers of all ages.
Ingredients
– 3 cups sushi rice
– 3 ½ cups water
– ½ cup rice vinegar
– 2 tbsp sugar
– 1 tsp salt
– 200g cooked shrimp, chopped
– 200g imitation crab sticks, shredded
– 1 avocado, thinly sliced
– 1 cucumber, julienned
– 1 medium carrot, julienned
– 4 sheets nori (seaweed), cut into small pieces
– 2 tbsp mayonnaise
– 1 tbsp soy sauce
– 1 tsp wasabi (optional)
– 1 tbsp sesame seeds
– 1 tbsp pickled ginger
– 2 tbsp cream cheese (softened)
– 1 tbsp sriracha (optional for spicy kick)
– Fresh herbs like chives or green onions for garnish
– A round springform cake pan or a deep ring mold for shaping
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Add it to a pot with 3½ cups water and bring to a boil. Once boiling, reduce the heat, cover, and simmer for 18-20 minutes until rice is fully cooked and fluffy. Let it sit for 10 minutes off heat.
- While the rice is cooling, mix the rice vinegar, sugar, and salt in a bowl until dissolved. Pour this mixture over the warm rice and fold gently to coat the grains evenly. Allow the seasoned rice to cool to room temperature.
- Prepare your ingredients: Chop the shrimp, shred the imitation crab, slice the avocado, and julienne the cucumber and carrot. You can mix the crab meat with mayonnaise and a touch of soy sauce for a creamy layer.
- Line the bottom of the cake mold with plastic wrap if needed to help with easy removal later. Begin the first layer with a third of the sushi rice, pressing it down evenly using a spoon or rice paddle.
- Add a layer of shredded crab mixture, followed by thin slices of cucumber and carrot. Press gently to compact the layer without crushing the ingredients.
- Add another layer of rice, then top with chopped shrimp, avocado slices, and a few dabs of cream cheese or a drizzle of spicy mayo (mix sriracha with mayonnaise for extra flavor).
- Add the final layer of sushi rice, smoothing it out evenly on top. Gently press to compact the cake and hold the structure.
- Cover and refrigerate the layered sushi cake for at least 30 minutes to set the shape and allow the flavors to meld.
- Before serving, carefully remove the mold or pan and place the cake on a serving plate. Decorate the top with thin avocado slices, pickled ginger, a sprinkle of sesame seeds, and chopped green onions or chives. Optionally, place nori strips or shapes around the cake for extra visual appeal.
- Serve chilled with small bowls of soy sauce, wasabi, and additional pickled ginger on the side. Cut into wedges like a cake and enjoy each colorful, flavor-rich bite.
Layered Sushi Cake is an innovative way to enjoy the essence of sushi without the hassle of rolling. It’s highly customizable based on your taste—swap in smoked salmon, tofu, or even mango for a twist. It’s not only delicious but also an artistic centerpiece for your table that delivers on both taste and style.