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Gourmet Salmon & Avocado Sushi Cake

A stunning, layered sushi stack featuring seasoned rice, spicy salmon, fresh cucumber, and creamy avocado. No rolling required!
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 slices
Course: Appetizer, Main Course
Cuisine: Fusion, Japanese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice Base
  • 2 cups sushi rice uncooked, short-grain
  • 2.5 cups water
  • 0.33 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
Salmon Layer
  • 1 lb salmon sashimi-grade, cubed
  • 2 tbsp Japanese mayonnaise Kewpie
  • 1 tbsp Sriracha optional for spice
  • 1 tsp soy sauce
  • 1 tsp sesame oil
Assembly & Toppings
  • 2 avocados sliced thinly
  • 1 cup cucumber diced, seeded
  • 0.5 cup edamame shelled, steamed
  • 2 tbsp unagi sauce eel sauce, for drizzle
  • 1 tbsp sesame seeds toasted

Equipment

  • Rice cooker or pot
  • Ring Mold or Springform Pan (6-inch)
  • Sharp knife
  • Mixing bowls

Method
 

  1. Rinse rice thoroughly until water runs clear. Cook in rice cooker or pot with water.
  2. Whisk vinegar, sugar, and salt together. Fold into hot cooked rice. Let cool slightly.
  3. Mix cubed salmon with mayo, sriracha, soy sauce, and sesame oil. Refrigerate for 10 mins.
  4. Place ring mold on plate. Press half the rice firmly into the bottom.
  5. Add a layer of diced cucumber, followed by the remaining rice. Press down firmly.
  6. Spread the marinated salmon mixture over the top rice layer.
  7. Arrange avocado slices on top and garnish with edamame.
  8. Remove ring mold carefully. Drizzle with unagi sauce and sprinkle sesame seeds before serving.

Notes

Ensure you buy fish labeled 'sashimi grade' or 'sushi grade' for safety. Consume immediately for best texture.