Sushi Cake: A Fun and Unique Twist on Tradition

The sushi cake is a non-traditional dish that brings together the best of sushi in a new, visually stunning way. This dish has quickly become a popular dish in many regions, from Obregon, Sonora, Mexico, to the Northern states of the country. Unlike regular sushi, which is usually served in hand-rolled maki, the sushi cake is customisable with a variety of fillings and toppings. It can be made hot or cold, allowing you to adjust it to your preferences. The layers typically consist of rice, salmon, surimi (imitation crab), and other sushi ingredients. The fun part is in the customization. Whether you’re preparing it for a special occasion or as a fun alternative to traditional sushi, the effort required to prepare it is well worth the end result.

Total Time and Servings

Why People Love Sushi Cake

What makes sushi cake so appealing is the tastes it offers, along with the ability to cater to various dietary requirements. You can decorate it with wedges of fresh fruit or vegetables, and it’s a perfect way to showcase your creativity. In places like Mexico, where sushi is becoming increasingly popular, the sushi cake is a way to celebrate both tradition and innovation. It’s not just about the flavor; the end result is a visually impressive dish that’s sure to wow your guests. Whether it’s a family gathering or a casual dinner, this dish allows people to enjoy the flavors of sushi in a new, shareable way. And if you like baked sushi, you can even add that as a topping. Sushi lovers in Mexico and beyond appreciate the versatility and the joy of making and sharing this dish, from its layered filling to its topping choices.

Sushi Rice and Prepration

To prepare the perfect sushi rice for your sushi cake, start by rinsing the raw sushi rice under cold water to remove excess starch and impurities. After rinsing, soak the rice in cold water for about 30 minutes to ensure it absorbs moisture, then drain it. Once the rice is soaked and drained, transfer it to a rice cooker or a pot and add water using a rice to water ratio of 1:1.2. Cover with a tight-fitting lid, bring the water to a boil over medium heat, and then reduce the heat to low, cooking for 12-15 minutes. After cooking, let the rice steam with the lid on for 10 minutes. While the rice is steaming, prepare your sushi vinegar by mixing vinegar, sugar, and salt, and then gently fold it into the rice. Finally, let the rice cool to room temperature before using it in your sushi cake.

Ingredients Table

Steps for Sushi Rice Preparation:

1. Measure the raw sushi rice and rinse it under cold water to remove excess starch.
2. Soak the rice in cold water for 30 minutes.
3. Drain the rice and transfer it to a rice cooker or pot.
4. Add water using a rice to water ratio of 1:1.2.
5. Cover with a tight-fitting lid and bring the water to a boil over medium heat.
6. Lower the heat and cook the rice undisturbed for 12-15 minutes.
7. After cooking, remove from heat and let the rice steam for 10 minutes with the lid on.
8. Prepare sushi vinegar by mixing vinegar, sugar, and salt.
9. Gently fold the sushi vinegar into the rice to season it.
10. Let the rice cool to room temperature before using it in your sushi cake.

Key Ingredients for Sushi Cake

Smoked Salmon: A popular protein choice in sushi cakes, smoked salmon brings a rich, smoky flavour that pairs perfectly with the delicate taste of sushi rice. It adds both depth and a luxurious touch to your dish. For a lighter option, you can swap it with hot-smoked salmon, which has a more robust, cooked texture.

Cream Cheese: This ingredient might not be traditional in sushi, but it works wonderfully in a sushi cake. The cream cheese adds a creamy, smooth texture, balancing the other savory ingredients. It’s especially great for creating layers that complement the fish and rice.

Kewpie: A Japanese mayonnaise known for its richer, tangier taste, kewpie is a fantastic topping or dressing for your sushi cake. It enhances the overall flavor and adds a little sweetness and creaminess that elevates the dish.

Scallions: These green onions bring a fresh, slightly peppery bite to the sushi cake. They’re perfect for adding a bit of flavor contrast, especially when sprinkled over the top as a garnish.

Cucumber: One of the most common ingredients in sushi, cucumber offers a refreshing crunch. In a sushi cake, cucumber ribbons can provide not just texture, but also a light, crisp flavor that balances the richness of the fish and other toppings.

Carrots: Carrots bring a natural sweetness and vibrant color to your sushi cake. Thinly sliced or julienned, they add both flavor and texture, complementing the sushi rice and other vegetable ingredients.

Avocado: Known for its creamy and smooth texture, avocado is often used in sushi to soften the overall texture of the dish. It works beautifully in sushi cakes, providing richness and a contrast to the chewiness of the rice.

Radish Slices: Radish slices are perfect for adding a bit of bite and a mild spiciness. They also introduce a crunchy texture that contrasts well with the sushi rice and avocado, making them a popular choice for garnish.

Edamame: These young soybeans are often served as an appetizer in Japanese cuisine and are a great addition to your sushi cake. Edamame provides a subtle, earthy flavor and adds a pop of green that enhances the presentation.

Kinshi Tamago: A thin, delicate Japanese omelet, kinshi tamago adds a light sweetness and an extra protein boost to your sushi cake. It’s often used to garnish or layer between rice, bringing additional color and texture to your creation.

Micro Herbs: These tiny, young herbs—like cilantro or basil—add freshness and a burst of flavor. They also bring elegance to the dish, making the presentation look more refined and adding a herbal note to balance out the richness of the other ingredients.

Fish Slices: You can opt for thin slices of sashimi-grade fish, like tuna or yellowtail, to enhance the flavor profile of your sushi cake. The fish adds a clean, fresh taste that is typical of traditional sushi, offering a balance to the richer ingredients like cream cheese or kewpie.

Furikake: This Japanese seasoning blend made of dried fish, seaweed, sesame seeds, and sometimes sugar, adds umami and a bit of crunch to your sushi cake. Sprinkling furikake on top can provide an extra layer of flavors that ties all the ingredients together.

Each ingredient plays a key role in balancing textures, flavors, and presentation, making your sushi cake both delicious and visually stunning. The beauty of sushi cake lies in its flexibility—each ingredient can be adjusted or swapped based on your personal taste or dietary needs. The possibilities are endless with the right ingredients and a little creativity.

Complete Step By Step Procedure

1. Cook the sushi rice and let it cool down to room temperature.

2. Prepare the fillings:

• Slice hot-smoked salmon into small pieces.
• Chop scallions finely.
• Set aside kewpie and sesame oil for later use.

3. Make the egg crepe:

• Whisk the eggs in a bowl.
• Heat a frying pan and pour the egg mixture to form a thin layer.
• Cook over low heat until set, then flip and cook on the other side.
• Let the egg crepe cool on a chopping board before cutting it into thin chiffonade strips.

4. Prepare vegetables:

• Julienne the carrot into thin strips.
• Use a vegetable peeler to make rounds of cucumber.
• Slice radish into thin rounds.
• Cut avocado into chunks.

5. Assemble the sushi cake:

• Line a springform tin with a layer of sushi rice, pressing it down with a silicone spatula to make it smooth.
• Add a layer of shredded carrots, followed by a nori sheet and egg crepe strips.
• Layer in the hot-smoked salmon, scallions, and avocado.
• Sprinkle some furikake on top of each layer.

6. Repeat the layering process:

• Continue layering sushi rice, fillings, and toppings until the tin is full.

7. Chill the sushi cake:

• Cover the cake and place it in the fridge for a few hours to help everything bind together.

8. Flip the sushi cake onto a serving plate:

• Use a silicone spatula to gently release the cake from the tin. This step is key for presentation.

9. Garnish the sushi cake:

• Add edamame, rolled cucumber, and radish slices on top.
• Finish with a sprinkle of furikake for extra flavor.
• If you like, you can use some binder (like kewpie mayo) to help hold delicate ingredients in place.

10. Slice the sushi cake into wedges and serve!

Nutritions in Sushi Cake

Conclusion

Making a sushi cake is a creative and fun way to enjoy the flavors of traditional sushi with a unique twist. By layering sushi rice with hot-smoked salmon, avocado, scallions, and a variety of other fillings and toppings like edamame, radish, and egg crepe, you can create a dish that’s not only delicious but visually stunning. The process of assembling the layers gives you the freedom to customize the cake to suit your taste. The ingredients like furikake and kewpie add extra flavor and depth. Whether you’re serving it at a party or enjoying it as a fun meal, the sushi cake is a versatile dish that combines fresh, vibrant ingredients with a beautiful presentation, making it a hit for sushi lovers and anyone looking for a non-traditional take on a classic dish.