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Salmon Sushi Cake Recipe

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4.4 from 44 reviews

This Salmon Sushi Cake is a creative and visually stunning dish that combines the flavors of sushi in a layered, cake-like form. Featuring sushi-grade salmon, cream cheese, and vinegared sushi rice, this recipe is perfect for sushi lovers looking for a unique and easy-to-assemble appetizer or main dish. Topped with spicy mayo, furikake, and fresh green onions, it offers a delightful blend of textures and tastes in every bite.

Ingredients

Rice Base

  • 1 ½ Cups Sushi Rice, rinsed and cooked according to the package
  • 3 Tablespoons Rice Vinegar
  • 1 Tablespoon Sugar
  • 1 Teaspoon Salt

Fish and Cream Layer

  • 10 oz Sushi Grade Salmon, cut into small cubes
  • 8 oz Cream Cheese, softened

Fresh Toppings

  • Seedless Cucumber, sliced
  • Avocado, sliced
  • Green Onions, chopped
  • Nori Sheets, cut into small squares

Garnishes

  • Furikake or Sesame Seeds
  • Spicy Mayo

Instructions

  1. Cook the sushi rice: Rinse the sushi rice thoroughly under cold water until the water runs clear. Cook the rice according to the package instructions until tender.
  2. Season the rice: While the rice is still warm, gently toss it with rice vinegar, sugar, and salt to season evenly. Allow the rice to cool slightly at room temperature.
  3. Prepare the salmon layer: Cut sushi-grade salmon into small cubes. Lightly grease a small rectangular glass dish with neutral oil. Press the cubed salmon evenly into the bottom of the dish.
  4. Add the cream cheese layer: Flatten the softened cream cheese to fit the container, then spread it evenly and lightly press on top of the salmon layer.
  5. Assemble the sushi rice layer: Place the cooled sushi rice on top of the cream cheese. Press the rice firmly and evenly to ensure it holds together in the shape of the container.
  6. Chill the sushi cake: Cover the dish with plastic wrap and refrigerate for about 10 minutes to allow the cake to cool and set.
  7. Decorate and serve: Carefully flip the sushi cake out of the dish onto a serving plate. Drizzle with spicy mayo and sprinkle with furikake and chopped green onions or your preferred toppings.
  8. Prepare nori bites: Cut nori sheets into small squares. Scoop portions of the sushi cake onto each nori square, adding slices of avocado and cucumber as desired. Serve immediately and enjoy!

Notes

  • Use sushi-grade salmon to ensure safety and optimal flavor.
  • The sushi rice must be properly seasoned and slightly cooled before assembling to help the cake hold its shape.
  • If you prefer, substitute furikake with toasted sesame seeds for garnish.
  • Adjust spicy mayo to your heat preference or omit for a milder taste.
  • Serve immediately after assembling on nori to avoid sogginess.

Find it online: https://recipethrive.com/salmon-sushi-cake-recipe/