Smoked Salmon Sushi Cake with Avocado and Cream Cheese
This stunning Smoked Salmon Sushi Cake is a beautiful twist on classic sushi, featuring layers of seasoned sushi rice, creamy avocado, and rich cream cheese, topped with delicate smoked salmon roses. Finished with black sesame seeds, this elegant centerpiece is perfect for celebrations, dinner parties, or anyone who loves sushi with a creative presentation.
Categories: SNACKS
Ingredients
- For the sushi rice:
- 2 cups uncooked Japanese short-grain sushi rice
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- For the avocado layer:
- 3 medium ripe avocados, peeled and diced
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- For the cream cheese layer:
- 8 oz cream cheese, softened
- 2 tablespoons Japanese mayonnaise
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- For the salmon topping:
- 14 oz thinly sliced smoked salmon
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds, optional
- 2 sheets nori seaweed
- For assembly:
- 1 tablespoon neutral oil, for lightly greasing the mold
Cooking Instructions
-
01
Rinse the sushi rice under cold water several times until the water runs mostly clear. Drain well and transfer to a saucepan or rice cooker.
-
02
Add the water and cook the rice according to the rice cooker's instructions or bring to a boil in a saucepan, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let it rest, covered, for 10 minutes.
-
03
In a small bowl, combine the rice vinegar, sugar, and salt. Stir until dissolved. Transfer the cooked rice to a wide bowl and gently fold in the vinegar mixture using a rice paddle. Allow the rice to cool to room temperature.
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04
Prepare the avocado layer by combining the diced avocados with lemon juice and salt. Mix gently to preserve the avocado pieces. Set aside.
-
05
In a bowl, beat the softened cream cheese with Japanese mayonnaise, lemon juice, and salt until smooth and creamy. Transfer a portion to a piping bag fitted with a star tip if desired.
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06
Lightly grease an 8-inch round springform pan or cake ring. Line the bottom with a sheet of nori seaweed, trimming it to fit the mold.
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07
Spread the avocado mixture evenly over the nori, pressing gently to create a compact layer. Make sure the avocado reaches the edges of the mold.
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08
Add the cooled sushi rice over the avocado layer. Spread it evenly and press gently with a damp spatula to create a firm, uniform layer.
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09
Spread a thin layer of the cream cheese mixture over the rice. Smooth the surface using an offset spatula.
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10
Arrange the smoked salmon slices into small rose shapes by gently rolling each slice from one end. Place the salmon roses around the outer edge of the cake, creating a decorative floral border.
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11
Pipe the remaining cream cheese mixture into decorative swirls across the center of the cake. Sprinkle with black sesame seeds and optional white sesame seeds.
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12
Cover the sushi cake loosely and refrigerate for 20 to 30 minutes to help the layers firm up. Carefully remove the cake ring before serving.
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13
Transfer the sushi cake to a serving platter or cake stand. Use a sharp, slightly damp knife to cut clean slices. Serve chilled.
Chef notes
Use Japanese short-grain sushi rice for the best texture. Long-grain rice will not hold the layers together as well. Allow the rice to cool before assembling the cake. Warm rice can soften the cream cheese and affect the presentation. Choose ripe but firm avocados. Overripe avocados may become mushy and make the bottom layer difficult to slice. Pat the smoked salmon lightly with a paper towel if it is excessively moist. This helps keep the cream cheese decoration neat. For a richer flavor, add a small amount of wasabi to the cream cheese mixture. Use a springform pan or adjustable cake ring for clean edges and easy removal. Store leftovers in an airtight container in the refrigerator and consume within 24 hours. Because this recipe contains seafood and cooked rice, avoid leaving it at room temperature for extended periods. Do not freeze.
