If you love sushi but think it’s too fussy to make at home, then get ready for your new obsession: Avocado Sushi Cake! This stunning, layered masterpiece has all your favorite sushi flavors—creamy avocado, seasoned rice, savory seafood, crisp cucumber—but it comes together in a fraction of the time and looks absolutely show-stopping. Whether you’re hosting friends, need a party appetizer, or simply want to treat yourself to something extra special, this Avocado Sushi Cake is just as fun to make as it is to eat.
Ingredients You’ll Need
Simple, colorful, and fresh ingredients are at the heart of any great sushi, and this Avocado Sushi Cake is no exception. Each element brings something unique—think creamy, crunchy, tangy, and a bit of heat!
- Sushi rice: The perfect sticky base to hold your cake together, bringing that authentic sushi flavor.
- Rice vinegar: Adds signature tang and brightness to the rice.
- Sugar: Balances the vinegar and brings a touch of sweetness to your rice.
- Salt: Enhances the overall flavor of the rice.
- Imitation crab or cooked shrimp: Provides a savory, seafood bite—you can choose your favorite!
- Mayonnaise: Binds the seafood filling and delivers a luscious, creamy texture.
- Sriracha (optional): For a spicy kick that takes the creamy seafood filling to another level.
- Cucumber: Adds crunch and a refreshing contrast in every bite.
- Avocado: The hero topping that’s ultra-creamy and gives the sushi cake its wow factor.
- Black or white sesame seeds: A final sprinkle for crunch and classic sushi flavor.
- Soy sauce: Perfect for dipping and adding a salty-savory finish.
- Pickled ginger and wasabi (optional): For extra zing and a traditional touch at serving.
- Plastic wrap and a 6-inch springform pan or round mold: Essential tools for easy shaping and stunning presentation.
How to Make Avocado Sushi Cake
Step 1: Season the Sushi Rice
Start by mixing your rice vinegar, sugar, and salt in a small bowl until dissolved. Pour this bright, aromatic mixture over your hot, freshly cooked sushi rice. Gently stir to coat every grain, then set aside and let the rice cool to room temperature—it should be sticky and flavorful but not hot to the touch.
Step 2: Make the Creamy Seafood Filling
In a separate bowl, combine your chopped imitation crab or cooked shrimp with mayonnaise for that unforgettable creamy bite. Add a touch of sriracha if you want some heat. Stir until evenly mixed—you want every forkful to have that juicy, luscious seafood flavor!
Step 3: Line and Layer Your Mold
Grab your 6-inch springform pan (or a similar-sized round mold) and line it fully with plastic wrap. This is the trick for releasing your Avocado Sushi Cake effortlessly. Press half of your seasoned rice into the bottom to make a firm, even layer—the rice forms the lovely base for everything to come.
Step 4: Add the Cucumbers and Seafood Layer
Lay your thinly sliced cucumbers in a single, pretty layer over the rice. Now gently spread the creamy seafood mixture over the cucumbers, using a spoon or spatula to keep the layer smooth and even. This is where the different textures and flavors really start to shine.
Step 5: Top with Remaining Rice
Heap on the rest of your sushi rice and press lightly to compact it. You want your Avocado Sushi Cake stable enough to slice, but not packed down like a brick—the goal is tender, cohesive layers.
Step 6: Unmold and Decorate with Avocado
Carefully lift the sushi cake out of the mold using the plastic wrap. Arrange those gorgeous avocado slices in an overlapping, circular pattern on top—like flower petals, if you’re feeling fancy! Sprinkle generously with sesame seeds for a contrast of color and subtle nutty flavor.
Step 7: Chill and Serve
Let your Avocado Sushi Cake chill in the fridge for 15–20 minutes to set. When you’re ready, use a sharp knife (dip it in water first for clean slices!) and serve with soy sauce, wasabi, and pickled ginger on the side. Each slice is a perfect cross-section of all those irresistible layers.
How to Serve Avocado Sushi Cake
Garnishes
The simple touches make all the difference—think a flourish of pickled ginger, a little mound of wasabi, or a few extra slices of avocado fanned out on the side. A sprinkle of additional sesame seeds or chopped chives makes your Avocado Sushi Cake look even more vibrant and inviting.
Side Dishes
This showstopper plays so well with light, fresh sides. Try a crisp green salad with ginger dressing, salty edamame, or a bowl of miso soup to round out your sushi night. Sliced oranges or a refreshing fruit salad can be a lovely palate cleanser afterward.
Creative Ways to Present
Craving more fun? Make mini Avocado Sushi Cakes by assembling the layers in individual ramekins or a muffin tin lined with plastic wrap. Or surprise your guests by arranging a platter of sushi cake slices with dots of sriracha mayo and tiny edible flowers for an extra pop of color and elegance.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Avocado Sushi Cake tightly in plastic wrap or store in an airtight container in the refrigerator. It will taste great the next day, though the avocado may darken a bit—lightly brushing with lemon juice before storage helps keep it fresh and vibrant.
Freezing
Unfortunately, avocado and sushi rice don’t freeze well together—the textures just aren’t the same after thawing. For best results, enjoy your Avocado Sushi Cake within a day or two of making it, and skip the freezer for this one.
Reheating
This is a chill-and-serve dish! There’s no need to reheat your Avocado Sushi Cake. Serving cold is key for the best flavors and textures, just like traditional sushi.
FAQs
Can I use real crab or another seafood instead of imitation crab?
Absolutely! Feel free to use real lump crab, cooked shrimp, or even lightly seasoned tofu for a vegetarian spin. The Avocado Sushi Cake is wonderfully flexible, so use what you love or have on hand.
How do I keep the avocado from browning?
Brush the avocado slices with a splash of lemon or lime juice before arranging them on the cake. This not only boosts freshness but also keeps your Avocado Sushi Cake looking bright and appetizing.
Can I make Avocado Sushi Cake ahead of time?
You can assemble the layers and keep the cake (minus the avocado topping) in the fridge for a few hours. Add the avocado right before serving for maximum color and freshness.
What’s the best way to slice and serve it?
Use a really sharp knife and dip it in water between cuts. This helps you get those picture-perfect, clean slices without squashing the layers—everyone will be wowed by your Avocado Sushi Cake presentation!
Is Avocado Sushi Cake gluten-free?
Yes! Just be sure to use gluten-free soy sauce or tamari for dipping, and double-check all ingredients. It’s naturally pescatarian and can easily be made vegetarian or even vegan with a few swaps.
Final Thoughts
If you want to impress your friends (or just treat yourself!) without the hassle of rolling sushi, you’ve got to try this Avocado Sushi Cake. It’s easier than it looks, absolutely delicious, and perfect for any occasion. Give it a go, and watch your kitchen become the hottest sushi spot in town!
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Avocado Sushi Cake Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A delightful and visually appealing twist on traditional sushi, this Avocado Sushi Cake is a stunning appetizer that combines layers of sushi rice, creamy seafood filling, fresh avocado, and crunchy sesame seeds. It’s a perfect dish for sushi lovers looking for a unique presentation.
Ingredients
Sushi Rice:
- 2 cups sushi rice, rinsed and cooked
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Seafood Filling:
- 1 cup imitation crab or cooked shrimp, chopped
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha (optional)
Additional Ingredients:
- 1 large cucumber, thinly sliced
- 1 ripe avocado, thinly sliced
- 2 tablespoons black or white sesame seeds
- 2 tablespoons soy sauce (for serving)
- pickled ginger and wasabi for garnish (optional)
- plastic wrap and a 6-inch springform pan or round mold
Instructions
- Prepare Sushi Rice: Mix rice vinegar, sugar, and salt with cooked sushi rice. Let it cool.
- Make Seafood Filling: Combine chopped seafood with mayonnaise and sriracha.
- Assemble Cake: Layer rice, cucumber, seafood mixture, and more rice in a springform pan.
- Add Avocado: Top with avocado slices, sesame seeds, and chill before slicing.
- Serve: Slice and serve with soy sauce, wasabi, and pickled ginger.
Notes
- To prevent avocado browning, lightly brush with lemon juice.
- For a vegetarian version, use tofu or seasoned veggies instead of seafood.
- Use a sharp, water-dipped knife for clean slicing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes (for rice)
- Category: Appetizer
- Method: No-Cook (except rice)
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 10 mg
