If you’re looking to impress your guests or simply want to enjoy a fun twist on sushi night, look no further than Avocado Sushi Cake. This playful, vibrant recipe turns all your favorite sushi elements into a show-stopping, easy-to-share masterpiece. Luxurious avocado, fluffy sushi rice, zesty crab (or shrimp), and crunchy cucumbers—all stacked into layers that are as beautiful as they are delicious. Whether you’re a sushi expert or a total beginner, this Avocado Sushi Cake is your ticket to rolling up restaurant-level flavor in your own kitchen.
Ingredients You’ll Need
This Avocado Sushi Cake is all about simple ingredients coming together with big flavor and gorgeous color. Each part matters, from the perfectly seasoned rice to the creamy, buttery avocado slices on top, so don’t skip a thing!
- Sushi Rice: The foundation—its sticky texture holds the cake together beautifully.
- Water: Just enough to cook the rice to tender, plump perfection.
- Rice Vinegar: Gives sushi rice the signature tang and subtle sweetness.
- Sugar: Balances out the vinegar’s acidity for perfectly seasoned rice.
- Salt: Enhances every layer and ties all the flavors together.
- Avocado: Silky, ripe, thinly sliced for the prettiest, tastiest topping.
- Cucumber: Adds irresistible crispness and a fresh, clean flavor.
- Imitation Crab or Cooked Shrimp: A savory, seafood layer—swap in tuna or salmon for a different vibe.
- Mayonnaise: Creamy, rich, and the classic partner to seafood in sushi.
- Sriracha (optional): A hint of heat if you like your sushi with a little kick.
- Sesame Seeds: For toasty flavor and a gorgeous visual finish.
- Nori: Cut or torn for that signature umami crunch and a pop of color.
- Soy Sauce: Essential for dipping and adding that final salty punch.
- Plastic Wrap: Makes assembling and unmolding the sushi cake an absolute breeze.
How to Make Avocado Sushi Cake
Step 1: Prepare the Sushi Rice
Start by rinsing your sushi rice under cold water until the water runs clear—this step removes excess starch so each grain ends up fluffy instead of gummy. Combine rice and water in a saucepan, bring to a boil, then cover and simmer for about 18 to 20 minutes. When the water’s absorbed, remove from heat and let the rice sit (covered) for another 10 minutes to finish steaming. Meanwhile, mix your rice vinegar, sugar, and salt until dissolved, then gently fold this tangy mixture into your cooked rice. Let it cool down to room temperature; this keeps the avocado and seafood layers fresh when you assemble your Avocado Sushi Cake.
Step 2: Mix the Seafood Filling
In a small bowl, stir together your choice of chopped imitation crab or cooked shrimp with creamy mayonnaise. If you’re feeling bold, add a teaspoon of sriracha for a spicy, sushi-bar style kick. This mixture adds savory, juicy flavor right in the middle of your sushi cake, like finding treasure in every slice.
Step 3: Prepare Your Assembly Station
Grab a small springform pan or a deep, round bowl and line it with plastic wrap, leaving lots of overhang so you can easily lift your masterpiece out later. This step is a total game-changer for getting that classic sushi cake shape without sticking or crumbling—trust me!
Step 4: Layer the Ingredients
Press half of your cooled sushi rice firmly into the bottom of the prepared pan to create a solid base. Next, scatter on the julienned cucumber for a crunchy, refreshing layer. Spread the zesty crab or shrimp mixture on top of the cucumber, then cover everything with the rest of the sushi rice. Be gentle but firm when pressing down—think sushi chef focus!
Step 5: Top with Avocado and Chill
Arrange the thinly sliced avocado in an overlapping spiral pattern across the top, for a striking green finish that really makes your Avocado Sushi Cake pop. Don’t worry if you aren’t a perfectionist; it will look amazing no matter what. Cover and chill the whole cake for about 20 minutes—just enough to let everything set and the flavors mingle.
Step 6: Unmold and Finish
Ready for the big reveal? Gently lift the cake out of the pan or bowl using the plastic wrap, then transfer it to your serving plate. Sprinkle with sesame seeds and crumbled or sliced nori for that authentic sushi flair. Slice carefully with a sharp knife and serve with soy sauce for dipping. Voilà—you just made an Avocado Sushi Cake to remember!
How to Serve Avocado Sushi Cake
Garnishes
A sprinkling of toasted sesame seeds and nori strips not only gives your Avocado Sushi Cake visual pop but also adds nutty, savory notes with every bite. For a little extra drama, try a few dots of sriracha mayo or scatter some finely sliced scallions over the top. If you enjoy a punch of heat, a side of wasabi and pickled ginger takes it just a bit closer to sushi restaurant perfection.
Side Dishes
Round out your sushi cake feast with light miso soup, a fresh seaweed salad, or crispy edamame sprinkled with flaky salt. Even a plate of Japanese pickles or lightly dressed greens would bring brightness and contrast, letting the creamy richness of the Avocado Sushi Cake shine as the star of your meal.
Creative Ways to Present
Take your presentation up a notch by serving the Avocado Sushi Cake on a bamboo sushi board or slate platter. For special occasions, decorate the platter with edible flowers or tiny cucumber ribbons for an extra splash of elegance. Slicing the cake into small wedges or cubes also makes this recipe a knockout appetizer for parties—just add toothpicks for easy, elegant entertaining!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have slices leftover, store them in an airtight container, tightly wrapped, in the fridge for up to one day. The avocado may darken slightly but will taste just as delicious, especially if you squeeze a bit of lemon or cover the topping with plastic wrap to minimize air exposure.
Freezing
Freezing is not recommended for this Avocado Sushi Cake since the rice can become hard and the avocado can brown or turn mushy after thawing. This is definitely a dish to enjoy fresh—but that’s rarely a problem once you see everyone lining up for seconds!
Reheating
The Avocado Sushi Cake is best served chilled or at room temperature; reheating will alter the rice texture and make the avocado less appealing. If you want your rice extra soft, let the cake sit at room temperature for 20 minutes before serving straight from the fridge, but skip the microwave for this one.
FAQs
Can I make the Avocado Sushi Cake vegan?
Absolutely! Swap out the crab or shrimp for mashed tofu mixed with vegan mayo, and skip the seafood altogether. You’ll still get all the same layers of flavor and a fantastic creamy texture from the avocado.
What kind of pan works best for this recipe?
A small springform pan creates the classic cake shape and makes unmolding super easy. In a pinch, you can use a deep, round bowl—just be sure to line it really well with plastic wrap so the cake pops out with all its beautiful layers intact.
How do I keep the avocado from turning brown?
Thinly slice the avocado right before layering, and if you want an extra insurance policy, brush the slices lightly with lemon juice. Storing the finished cake tightly wrapped will also help minimize exposure to air and keep those greens vibrant.
What toppings can I add to customize the Avocado Sushi Cake?
Let your imagination run wild! You can add thin slices of radish, microgreens, tobiko (flying fish roe), or a drizzle of unagi sauce. Pickled ginger and extra sriracha mayo are also fantastic finishing touches that give each bite a little something special.
Is this recipe gluten-free?
The Avocado Sushi Cake itself is gluten-free as long as you use gluten-free soy sauce (like tamari). Double-check that your imitation crab is gluten-free if you’re avoiding wheat, and you’ll have a totally safe and delicious treat!
Final Thoughts
This Avocado Sushi Cake isn’t just a feast for the eyes—it’s a flavor-packed, crowd-pleasing creation that brings people together around the table. I can’t wait to hear how you make it your own, so gather your ingredients, channel your inner sushi chef, and get ready for a slice of pure fun! Give the Avocado Sushi Cake a try and surprise yourself with just how easy and delicious homemade sushi can be.
Print
Avocado Sushi Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour (including chill time)
- Yield: 6 servings
- Category: Appetizer
- Method: No-Bake
- Cuisine: Japanese-Inspired
- Diet: Non-Vegetarian
Description
Indulge in the unique flavors and textures of this Avocado Sushi Cake – a delightful twist on traditional sushi. Layers of seasoned sushi rice, creamy avocado, crunchy cucumber, and savory crab or shrimp come together in a visually stunning dish that’s perfect for sharing.
Ingredients
Sushi Rice:
2 cups sushi rice, 2 1/2 cups water, 1/4 cup rice vinegar, 1 tablespoon sugar, 1/2 teaspoon salt
Filling:
1 large avocado (thinly sliced), 1/2 cucumber (julienned), 1/2 cup imitation crab meat or cooked shrimp (chopped), 2 tablespoons mayonnaise, 1 teaspoon sriracha (optional)
Additional:
1 tablespoon sesame seeds, 1 sheet nori (cut into strips or crumbled), soy sauce (for serving), plastic wrap (for assembling)
Instructions
- Rinse and cook the rice: Rinse the sushi rice until water runs clear. Cook with water, then let cool with vinegar mixture.
- Prepare the filling: Mix crab or shrimp with mayo and sriracha.
- Assemble the cake: Layer rice, cucumber, filling, and avocado in a pan. Chill, then garnish with sesame seeds and nori.
- Serve: Slice and enjoy with soy sauce.
Notes
- You can swap imitation crab for fresh cooked tuna or salmon.
- Add pickled ginger or wasabi for extra flavor.
- For a vegan version, omit seafood and use mashed tofu with vegan mayo.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 2g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
