Sushi Cake

Prep time: 20 minutes

Cooking time: 5 minutes

Total time: 25 minutes


  • Assorted sashimi
  • 1 cup of cooked rice
  • 5 tbsp of rice vinegar
  • 2 cucumbers
  • 1 avocado
  • 1 egg
  • 2 tbsp of sesame oil
  • 1 tbsp of salmon roe
  • Soy sauce


  1. Pour the rice vinegar over the cooked rice, then mix well and set aside.
  2. Heat a frying pan with the sesame oil on low heat.
  3. Beat the egg and pour it into the frying pan. Coat a thin layer of the egg over the frying pan.
  4. Once the egg is cooked, take it out of the frying pan and onto a chopping board.
  5. Roll up the egg, and thinly cut slices then set aside.
  6. Peel the avocado and slice the avocado into 1cm thickness.
  7. Slice one cucumber thinly with a slicer.
  8. Line the sashimi in a 20cm diameter cake baking pan until it covers the bottom.
  9. Spread a thin layer of rice covering all of the sashimi.
  10. Line the cucumber on top of the rice.
  11. Spread another thin layer of rice over the cucumber.
  12. Line the avocado on top of the rice.
  13. Spread another thin layer of rice and push down on the sushi cake.
  14. Flip the cake over on a plate and carefully remove the baking pan.
  15. Place 2 tbsp of the thinly sliced egg in the centre of the cake.
  16. Roll up four slices of salmon and place it around the egg slices.
  17. Thinly slice a cucumber, roll it up then place it around the rolled salmon.
  18. Place the salmon roe on top of the egg slices. Serve with soy sauce.

Inspired by Tastemade’s Celebration Sushi Cake:

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