Avocado Sushi Cake

Avocado Sushi Cake is a creative twist on traditional sushi, presenting the beloved flavors of sushi in a visually stunning cake-like form. This dish typically features layers of sushi rice, fresh avocado, and a variety of sushi fillings, all molded into a round shape and topped with vibrant toppings like sesame seeds, tobiko (fish roe), and nori (seaweed).


To make Avocado Sushi Cake, start by preparing sushi rice according to package instructions, then mix it with a combination of rice vinegar, sugar, and salt to season. Press a layer of rice into the bottom of a round cake pan or mold to form the base of the cake.


Next, layer thinly sliced avocado over the rice, followed by your choice of sushi fillings such as crab meat, cucumber, and smoked salmon. Repeat the layers until you reach the desired height, pressing down gently to compact the ingredients.


Once the layers are complete, place a plate or serving platter over the cake pan and carefully flip the sushi cake onto the plate. Remove the pan or mold to reveal the layered cake.


Finally, garnish the sushi cake with additional avocado slices, sesame seeds, tobiko, and nori strips. Serve slices of the sushi cake with soy sauce, wasabi, and pickled ginger on the side for a complete sushi experience in a unique presentation.


  • 375 ml (1½ cups) sushi rice
  • 20 ml (4 tsp) sugar
  • 45 ml (3 tbsp) rice vinegar
  • 2 nori sheets
  • 2 avocados, thinly sliced
  • 500 g fresh salmon, thinly sliced
  • 5 ml (1 tsp) each black and white sesame seeds
  • Extra avocado for serving
  • 125 ml (½ cup) soy sauce
  • 60 ml (¼ cup) finely grated fresh ginger
Prepare the sushi rice according to package instructions, soak, simmer, and steam. Mix with a cooled mixture of vinegar and sugar for the perfect sushi rice texture.
Line a 22 cm baking tin with baking paper and a nori sheet. Spread half the rice, then layer with avocado slices and salmon.
Repeat with another nori sheet and the remaining rice, avocado, and salmon.
Chill until firm. Invert onto a platter, garnish with sesame seeds, and serve with soy sauce and ginger.

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