How To Make A Sushi Cake (Step-By-Step Recipe)
In this recipe, you'll learn exactly how to make a layered Philadelphia-style sushi cake that contains no refined sugar and is perfect for serving on special occasions.
Ingredients
- 2 cups (370g) sushi rice
- 14 oz (400g) Philadelphia cream cheese
- 2 tablespoon rice vinegar
- 2 oz (250g) lightly salted salmon
- 14 oz (400g) surimi sticks
- 10 nori sheets
- 3.5 oz (100g) toasted sesame seeds
- some fresh dill for decorating
Instructions
- Boil sushi rice as per instructions on the packaging. Once cooked, let the rice cool down and add rice vinegar. Stir well to combine.
- Cut the cucumber, radish, and avocado into very thin slices.
- Chop the surimi sticks and salmon finely. Leave some thinly sliced salmon for decoration.
- Cut or tear some nori sheets into smaller pieces. (Skip this step if serving the cake in a pan or a plate of a rectangular shape where whole Nori sheets can easily be layered.)
- Take the pan or plate where you're going to layer the cake, preferably with removable sides. Place the first layer of sushi rice at the bottom of the pan.
- Add the rest of the layers in the following order: > Cream cheese > Nori > Avocados > Surimi > Sushi rice > Nori > Cream cheese > Cucumber > Sesame seeds.
- Decorate with thin slices of slightly salted salmon, toasted sesame seeds, and fresh radish. Alternatively, use salmon, toasted sesame seeds and fresh dill.
- Serve with soy sauce, pickled ginger, and wasabi paste for extra heat!
Video
Notes
- Use a deep pan or a spring cake tin with removable sides (or apply plastic wrap as a base layer and assemble the cake upside down) for easy assembling and serving.
- Salmon can easily be replaced by trout, shrimp, or teriyaki chicken.
- Add wasabi and pickled ginger for spiciness.
