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Spicy Salmon Sushi Cake

A stunning and delicious deconstructed sushi roll layered like a cake. Featuring spicy salmon, seasoned rice, avocado, and edamame.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 slices
Course: Dinner, Lunch
Cuisine: Fusion, Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice Layer
  • 3 cups cooked sushi rice short-grain
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
Spicy Salmon Filling
  • 1 lb salmon sashimi-grade, diced
  • 3 tbsp Kewpie mayonnaise
  • 1 tbsp Sriracha adjust to taste
  • 1 tsp sesame oil
  • 1 tsp soy sauce
Toppings & Assembly
  • 2 avocados sliced
  • 1 cup cucumber diced
  • 0.5 cup edamame shelled and steamed
  • 2 tbsp unagi sauce for drizzling
  • 1 tbsp sesame seeds toasted

Equipment

  • Rice Cooker or Pot
  • Mixing bowls
  • 6-inch Springform Pan or Round Mold
  • Sharp knife

Method
 

  1. Rinse rice and cook according to package instructions. Mix vinegar, sugar, and salt, then fold into warm rice. Let cool.
  2. Dice salmon and mix with mayonnaise, Sriracha, sesame oil, and soy sauce in a bowl.
  3. Lightly grease a springform pan or line a mold with plastic wrap.
  4. Press half of the sushi rice firmly into the bottom of the mold.
  5. Layer diced cucumbers over the rice base.
  6. Spread the spicy salmon mixture evenly over the cucumbers.
  7. Top with remaining sushi rice and press down firmly to compact the cake.
  8. Carefully unmold onto a serving plate.
  9. Top with sliced avocado, edamame, sesame seeds, and a drizzle of unagi sauce.
  10. Slice into wedges with a wet knife and serve immediately.

Notes

Ensure you use sashimi-grade fish. Can be substituted with cooked crab or shrimp.