Description
Creamy avocado sushi cake brings Japanese culinary artistry to your dining table with an unexpected twist on traditional rolls. Layers of sushi rice, fresh salmon, and smooth avocado create a delightful centerpiece that will impress guests and satisfy sushi cravings.
Ingredients
Scale
Sushi Components:
- 2 cups sushi rice
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
Avocado Layer:
- 3 ripe avocados
- 1 tbsp lemon juice
- 1/2 tsp salt
Garnish and Decoration:
- 4 oz smoked salmon
- 2 nori sheets
- 1 tbsp sesame seeds
- 2 tbsp wasabi paste
- 2 tbsp soy sauce
Instructions
- Rinse sushi rice thoroughly under cold water until the water runs clear, then drain completely.
- In a rice cooker or pot, cook rice according to package instructions, ensuring precise water measurement for perfect texture.
- While rice is cooking, prepare seasoning by whisking rice vinegar, sugar, and salt in a small bowl until completely dissolved.
- Once rice is cooked, transfer to a large mixing bowl and gently fold in the vinegar mixture using a cutting motion to prevent mashing the grains.
- Allow rice to cool to room temperature, occasionally fanning to help release steam and achieve glossy, separated grains.
- Mash ripe avocados with lemon juice and salt until smooth and creamy, creating a silky green layer.
- Select a springform pan or cake mold and line with plastic wrap for easy removal.
- Press half the seasoned rice firmly into the bottom of the pan, creating a compact, even base.
- Spread the mashed avocado mixture evenly over the rice layer, ensuring smooth coverage.
- Top the avocado layer with remaining rice, gently pressing to create a cohesive cake structure.
- Carefully unmold the sushi cake onto a serving platter by inverting the pan.
- Drape thin slices of smoked salmon artfully across the top surface.
- Cut nori sheets into decorative strips or shapes and arrange on the cake.
- Sprinkle sesame seeds around the edges for added texture and visual appeal.
- Serve immediately with small dishes of wasabi paste and soy sauce on the side for individual dipping.
Notes
- Select short-grain sushi rice for the best sticky texture that holds together perfectly when molded into a cake shape.
- Use room temperature avocados for smoother mashing and easier spreading across the rice layer.
- Rinse rice multiple times to remove excess starch, ensuring grains remain separate and fluffy after cooking.
- Fold rice seasoning gently to prevent breaking delicate grains and maintain a light, airy consistency.
- Chill the sushi cake for 30 minutes before serving to help it set and make slicing easier.
- For a vegetarian version, replace smoked salmon with thinly sliced cucumber or marinated tofu.
- Add extra flavor by mixing wasabi or sriracha into the avocado layer for a spicy kick.
- Create a gluten-free option by using tamari instead of traditional soy sauce for dipping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Steaming
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 25mg