Layered Avocado Sushi Cake

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The Avocado Sushi Cake is a beautiful, layered dish that brings the flavors of sushi together in a unique and visually stunning way. The combination of perfectly seasoned sushi rice, creamy avocado, and fresh seafood (optional) creates a satisfying bite, while the vibrant colors of the vegetables and garnishes make the dish as appealing to the eyes as it is to the tastebuds.

  1. Ingredients:
  • 2 cups sushi rice
  • 2 1/2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 ripe avocados, sliced
  • 1/2 lb sushi-grade tuna or salmon (optional, for topping)
  • 1/2 cucumber, julienned
  • 1/4 cup shredded carrots
  • 2 tablespoons sesame seeds (black or white)
  • 1 tablespoon soy sauce (for drizzling)
  • 1 tablespoon sriracha (optional, for heat)
  • 1 tablespoon pickled ginger (for serving)
  • 1/4 cup green onions, chopped
  • 1/4 cup seaweed salad (optional)
  • 1 sheet nori, cut into strips (optional, for garnish)

Directions:

  1. Begin by cooking the sushi rice. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then cover and reduce the heat to low. Let it simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
  2. Once the rice is cooked, remove it from the heat and let it sit, covered, for 10 minutes. Then, in a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Let the rice cool to room temperature.
  3. Lightly grease a springform pan or a round cake pan. Begin by layering the bottom with a portion of the cooled sushi rice, pressing it gently to pack it down evenly.
  4. Arrange a layer of sliced avocado over the rice, followed by a layer of the optional sushi-grade tuna or salmon (if using).
  5. Add a layer of julienned cucumber, shredded carrots, and sprinkle sesame seeds over the top.
  6. Repeat the layers with the remaining rice, avocado, and toppings. Press down gently to keep everything compact.
  7. Once the layers are finished, drizzle soy sauce and optional sriracha over the top of the cake.
  8. Garnish with green onions, seaweed salad (if using), and strips of nori. Serve with pickled ginger on the side.

Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 4 servings

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