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Spicy Salmon Sushi Cake

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A visually stunning and flavorful sushi cake that’s a creative twist on traditional sushi, perfect for sharing at gatherings or weeknight dinners.

Ingredients

Scale
  • 2 cups sushi rice
  • 3 tablespoons rice vinegar
  • 12 oz fresh sushi-grade salmon, diced
  • 3 tablespoons sriracha mayo
  • 2 ripe avocados, sliced
  • 1 cucumber, julienned
  • 2 tablespoons sesame seeds
  • 1 cup edamame, cooked
  • 3 sheets nori, cut into strips
  • Soy sauce for serving

Instructions

  1. Cook the sushi rice according to package directions. Once cooked, transfer to a large bowl and fold in rice vinegar while the rice is still warm. Allow to cool to room temperature, stirring occasionally to prevent clumping.
  2. Prepare the fresh sushi-grade salmon by dicing it into small cubes. In a medium bowl, combine the diced salmon with sriracha mayo, mixing gently until all pieces are evenly coated. Refrigerate until ready to assemble.
  3. Line a 6-inch springform pan with plastic wrap for easy removal.
  4. Press half of the seasoned sushi rice firmly into the bottom of the pan.
  5. Arrange the julienned cucumber strips over the rice, covering it completely.
  6. Spread the spicy salmon mixture evenly over the cucumber layer.
  7. Add the remaining sushi rice on top of the salmon layer, pressing firmly again.
  8. Cover the cake with plastic wrap and refrigerate for at least 30 minutes.
  9. Carefully remove the springform pan sides and invert the cake onto a serving plate.
  10. Arrange avocado slices in a fan pattern on top, sprinkle with sesame seeds, and add edamame around the edge.
  11. Serve with soy sauce on the side for dipping.

Notes

For optimal freshness, add avocado just before serving. Wrap leftovers tightly in plastic wrap and refrigerate for up to 2 days.

Nutrition

Find it online: https://recypez.com/spicy-salmon-sushi-cake/

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