All your favourite sushi flavours in one fun, festive mini sushi cake
My two favourite food words together, cake and sushi. Celebrate international sushi day with this festive mini sushi cake. Or make it any time of the year for a fun way to serve sushi.
Crab sticks, creamy spicy sauce and fresh, crunchy vegetables are layered in between perfectly seasoned sushi rice and sheets of seaweed for a savoury bite, packed with texture and flavour.
You might recognise this style of layering ingredients from when I introduced you to the Swedish sandwich cake (smörgåstårta). This sushi cake follows the same principle, swapping the sandwich bread for sushi rice and seaweed. It is lighter and less creamy than a traditional sandwich cake, since too much creaminess does not pair well with the rice.
Creating a sushi cake
The creation of a sushi cake is not difficult and it lets you use your creative skills when building it, especially the top where you can put your own flair to the decoration.
Use a circular form at least 1,5 cm high and lay nori sheets at the bottom.
Add in half of the prepare sushi rice and press down.
Sprinkle some sesame seeds over the rice.
Layer the crab sticks in the form, tight next to each other and then cover the crab sticks with the creamy sauce.
Finish off with another layer of rice, press down the rice and make sure no creamy sauce is visible. Fold over any nori sheet if it stills sticks up from the side.
Use a plate to to help flip the sushi cake over and get it out of the form.
Now it is time for your creative side to show. On the nori that is now on top, add slices of cucumber and avocado in a pattern. Roll the salmon slices with the rest of the cucumber slices to create a rose and place on top.
Finish off your decoration with a sprinkle of sesame seeds.
For full details and measurements, see the recipe card below.
Substitutes
This recipe is perfect to make your own. Do not like salmon? Perfect swap it for tuna, white fish, eel. Or why not go full vegetarian and take out all seafood. Or go the opposite way, add in more sea food by adding tuna, white fish and eel.
Or make a thin omelet to add as one of the layers.
Freezable
Rice works perfectly well to freeze and if using it for sushi, there is no need to reheat, simply let it thaw in the fridge for about twelve hours until thoroughly thawed.
The other ingredients, I do not recommend to freeze, and once the sushi cake has been put together, do not freeze it. It is better to eat it in one go! If you do need to save some, keep it sealed in the fridge, for no more than three days. Check the smell and taste before serving it again.
Other recipes for you to enjoy
If you do not have the time to make a sushi cake, do not worry. You can make this easy and quick sushi bowl using the same ingredients and cut your working time in more than half by adding everything in to a bowl ready to eat.
If you want to try something similar, I have a Swedish sandwich cake (smörgåstårta) that uses sea food as well as a main ingredient, but using bread instead of rice.
For other traditional recipes with a twist, check out my pinterest board dedicated to these recipes.
Mini sushi cake
Equipment
- 1 Circular form 10cm (4 in) in diameter, 1,5 cm high (0,6 in)
Ingredients
- 1 nori seaweed sheet
Sushi Rice
- 200 ml sushi rice
- 300 ml water
- Pinch of salt
- 2 tbsp rice or white vineagar
- 1 tsp sugar
Creamy sauce
- 2 tbsp Greek yogurt
- 1 tbsp mayonnaise
- 1 tsp wasabi
ingredients
- 4 crab sticks
- 1 slice smoked salmon
- ¼ cucumber sliced
- 1 avocado sliced
- 1 tsp sesame seeds white or black
Instructions
Sushi rice
- Rinse your sushi rice until the water runs clear.
- Add rice, water and salt to a pot, bring to boil.
- Let boil for 15 minutes or until the water is gone. Let rest for 10 minutes. Check if the rice is soft.
- Put vinegar and sugar in a small bowl with a lid and shake vigorously to dissolve the sugar.
- Pour the vinegar mix over the rice and use a fork or spoon to fold in the mix in. Taste the rice as you mix and make it is to your taste.
- Spread out the sushi rice on a plate to cool it down quicker.
Creamy sauce
- Add Greek yogurt, mayonnaise and wasabi in a bowl and stir together.
- Let rest on the side.
Decorating prep
- Slice the crab stick lengthwise.
- Slice the cucumber and avocado in thin slices.
- Cut the nori to fit your circular form.
- Add the nori to the bottom of your form.
- Add in half the rice and press down.
- Sprinkle some sesame seeds over the rice.
- Layer the crab sticks in the form, tight next to each other.
- Cover the crab sticks with the creamy sauce.
- Finish off with another layer of rice. Press it down to make sure no creamy sauce is visible.
- Use a plate to help turn the sushi mini cake out of the form.
- On the nori that is now on top, add slices of cucumber and avocado in a pattern.
- Roll the slice of salmon with the rest of the cucumbers to make a rose and place on top.
- Finish off your decoration with a sprinkle of sesame seeds.
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