Cucumber Sushi Cake with Tuna & Avocado
This Cucumber Sushi Cake is a fresh and impressive appetizer made with layers of crisp cucumber, creamy cheese, tender sushi rice, flaky tuna, and ripe avocado. Finished with crispy fried onions and served with soy sauce, every slice reveals beautiful, flavorful layers that are perfect for sharing.
Categories: SNACKS
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Ingredients
- 28–32 thin cucumber slices
- About 2 cups cooked short-grain white rice
- About 1 cup fresh cream cheese or thick fresh cheese
- About 1 cup flaked tuna
- 6 ripe avocado slices
- 1–2 tablespoons crispy fried onions
- Soy sauce, for serving
- 1 sheet nori, cut into squares
- Plastic wrap
Cooking Instructions
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01
Prepare the bowls: Line two small dome-shaped bowls with plastic wrap, leaving enough overhang to fold over the top later.
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02
Add the cucumber: Arrange 14u201316 thin cucumber rounds inside each bowl, slightly overlapping them to completely cover the bottom and sides.
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03
Spread the cheese and add rice: Spread a thick, even layer of fresh cheese over the cucumber, then add a layer of cooked short-grain white rice and gently press it flat.
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04
Add the filling: Spread a thin layer of fresh cheese over the rice, add the flaked tuna, then arrange 6 avocado slices in an overlapping fan over the tuna.
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05
Finish and chill: Cover the filling completely with another layer of short-grain white rice and press gently. Fold the plastic wrap over the top and refrigerate until firm.
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06
Unmold the sushi cake: Turn the chilled bowl upside down onto a cutting board or serving plate. Carefully lift off the bowl and remove the plastic wrap without disturbing the cucumber exterior.
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07
Garnish: Sprinkle crispy golden fried onions over the top center and serve with soy sauce on the side.
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08
Cut and serve: Slice the cucumber sushi cake from top to bottom and remove a wedge. Serve it on a square piece of dark nori, revealing the beautiful layers of cucumber, cheese, rice, tuna, and avocado.
Chef notes
- Use thin, evenly sliced cucumber rounds so they overlap neatly and hold the dome shape. - Let the cooked rice cool completely before assembling to keep the cucumber fresh and crisp. - Choose a ripe but firm avocado so the slices stay intact. - Press each layer gently but firmly to create a compact sushi cake that won’t fall apart when unmolded. - Chill the assembled cake before unmolding for a cleaner, more stable shape. - Remove the plastic wrap slowly to avoid disturbing the cucumber pattern. - Use a sharp, clean knife for neat slices and wipe the blade between cuts. - Add the crispy fried onions just before serving so they stay crunchy.
