Description
This creative Avocado Sushi Cake is a fun and delicious twist on traditional sushi. With layers of seasoned sushi rice topped with fresh avocado, cucumber, and red bell pepper, it’s a light and flavorful dish perfect for sushi lovers. Served with soy sauce and pickled ginger, it’s an irresistible treat for any occasion.
Ingredients
Scale
- 2 cups cooked sushi rice
- 1 avocado, sliced
- 1/2 cucumber, julienned
- 1/2 red bell pepper, julienned
- 1/4 cup sesame seeds
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Soy sauce, for serving
- Pickled ginger, for serving
Instructions
- In a bowl, mix the cooked sushi rice with rice vinegar, sugar, and salt until the rice is well seasoned and the sugar is dissolved. Let it cool to room temperature.
- Lightly grease a round cake pan or a similar mold. Press the sushi rice into the pan, packing it down tightly to form an even layer at the bottom.
- Arrange the avocado slices on top of the rice layer, followed by the julienned cucumber and red bell pepper.
- Sprinkle sesame seeds evenly over the top of the vegetables.
- Carefully remove the sushi cake from the mold.
- Slice and serve with soy sauce and pickled ginger on the side.
Notes
- You can add other sushi toppings like smoked salmon or crab if desired.
- Use a sushi rolling mat or mold for a more uniform shape.
- The sushi cake is best served fresh but can be refrigerated for a short time if necessary.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (since sushi rice is pre-cooked)