Do you like sushi? Try preparing them in a new format in the form of a beautiful and spectacular cake!
Sushi and rolls are increasingly appearing as snacks on festive table. It is no secret that the price of this dish in a cafe is several times higher than the cost of the products used as a basis. Of course, it is more profitable to prepare the treat yourself, but what to do if you don’t have the time and skills? Prepare a sushi cake, this spectacular appetizer is sure to please your guests and will cause genuine delight! We recommend saving the link to this page in your favorites so that after the party you can simply send it to friends who have asked for the recipe!
The principle of making sushi in the form of a cake
There are thousands of recipes for preparing classic rolls and sushi; in addition, every self-respecting chef comes up with his own version. All this also applies to serving Japanese snacks in the form of a cake; the main thing is to follow the principle of layering of products and not forget about flavor combinations ingredients. You can also take any sushi recipe as a basis and use the components indicated in it.
To make the layers even and beautiful, do not be afraid to compact them with your hands, or even better, use a wooden board for cutting vegetables for this purpose. There are two ways to prepare sushi in the form of a cake. Or lay everything out in layers in springform, using sheets of nori seaweed as the first layer, or cover a suitable form (cup, salad bowl, vase) with film, fill it in layers with ingredients, and then turn the appetizer onto a dish lined with seaweed. With the second method, it is important to remember that the bottom will be the top!
Don't forget to decorate your creation with caviar, shrimp, ginger strips, cucumber petals or other raisins, and to emphasize your involvement in Japanese cuisine, use a special mat as a mat for the dish and add a few jokes for the sake of a couple of chopsticks. You can also make several rolls and complete a unique masterpiece with them. See photos of sushi cakes and get ideas from the professionals in the video!
Don't forget that you are preparing a Japanese dish, so it is important to choose products suitable for sushi: special rice, vinegar, spices. It is equally important to cook rice properly, if you do not know how to do this, look at the end of this article. Other tips for beginners in Japanese cuisine will also be given there. In the meantime, here are a few recipes for those who want to start cooking as soon as possible!
Sushi cake recipes
Option one
Lay in layers:
- 1-2 sheets of nori;
- 125 grams of boiled rice mixed with special vinegar;
- peeled and finely chopped cucumber; peeled and chopped avocado;
- 300 grams of lightly salted salmon, cut into beautiful cubes, mixed with odorless olive oil;
- sprinkle with sesame seeds.
After this, you should repeat all the layers in the same order. Sprinkle sesame seeds again on top and decorate as desired. Ready cake leave in the refrigerator for 2-3 hours, then remove from the mold and serve. It is advisable to cut the product sharp knife, periodically wetting it in cold water.
To simplify the task, you can prepare not a cake, but portioned cakes in small molds or form them using special molds for salads or tin can from canned food.
Option two
The principle of preparing the second sushi cake recipe is the same, laying out in layers in a mold:
- mayonnaise;
- nori sheet;
- chopped hot smoked cod;
- mayonnaise;
- nori sheet;
- diced peeled avocado;
- mayonnaise;
- nori sheet;
- lightly salted salmon;
- mayonnaise;
- nori sheet;
- egg pancake made from beaten fresh eggs by type of omelet;
- mayonnaise;
- nori sheet
Decorate the top with red caviar and other raisins. In the photo, the decoration is made of lemon.
All you need for this recipe is:
- a glass of rice, boiled in glasses of water and mixed with 2 tablespoons of rice vinegar with the addition of 2 teaspoons of salt and the same amount of sugar;
- 300 grams each of smoked cod and lightly salted salmon;
- 4 sheets of nori;
- 2 avocados;
- 4 tablespoons of mayonnaise (it is recommended to add wasabi for taste and spiciness);
- 2 fresh chicken eggs;
- caviar for decoration (about 250 grams).
Option three (with Philadelphia cheese)
This recipe for making sushi cake will be appreciated by those who like Philadelphia rolls. The cooking principle remains the same. For cooking you will need the following products:
- 2-3 sheets of nori seaweed;
- a glass of sushi rice (boil and season with vinegar);
- lightly salted salmon - 300-400 g;
- fresh peeled cucumbers - 1-2 pcs.;
- wasabi sauce;
- soy sauce - 4 tbsp. spoons;
- cream cheese"Philadelphia" - 160 g.
- strips of pickled ginger;
Place rice on the seaweed, then pieces of fish, thin slices of cucumber, a mixture of wasabi and soy sauce and again rice. In this recipe, the top is made from a sheet of nori seaweed, and the top is decorated with soft cheese squeezed out of a pastry bag.
Video from a professional
If you want more details, watch this video in which a professional master prepares a sushi cake:
How to properly prepare rice for sushi and rolls
Special sushi rice with high content gluten, which can be bought in specialized departments of supermarkets, requires special cooking.
- Before cooking, the cereal is washed in several stages cold water. You cannot grind the rice with your hands, and you also do not need to use spoons or other utensils. Gently mixing with your hand in a circle and passing the grains through your fingers is allowed.
- When the next water becomes clear, pour the cereal with cold water and leave for 45 minutes.
- Then the rice is boiled without adding salt, pouring clean water over it so that the top of it covers the grain to about the thickness of two fingers. First, place the pan on high heat, and after boiling, reduce the heat and cook the contents for about 8-10 minutes.
- During this time, all the liquid should evaporate, and the grains should become soft, but not overcooked! After turning off the heat, leave the pan covered for another quarter of an hour. It is important to use non-stick cookware for cooking!
Special vinegar is used to season rice. To prepare it, take 100 ml of rice vinegar, 2 tbsp. spoons of salt and 4 tbsp. spoons of sugar. The mixture is heated to speed up dissolution, but under no circumstances is it boiled.
Rice should be seasoned with vinegar while hot, otherwise it will not acquire the necessary stickiness. For 0.5 kg of boiled rice, take 40 ml of vinegar.
Bon appetit! If you liked the idea of making sushi cake, share it with your friends on in social networks using the buttons at the bottom of the page. And don't forget to check out the others interesting recipes in our selection for those who like to cook quickly and tasty, surprising guests: with filling. And for dessert, prepare homemade apple or.
The brand chef of the Sushi Wok chain of stores, Victor Kim, made a stunning gift to all customers in honor of the 5th anniversary of one of the most popular and useful chains of Japanese and Pan-Asian food stores:
I like the “take-away” format - it’s a big city format: you can come to the store, buy your favorite dishes in the store and take them with you, or order delivery of sushi and noodles to your home, or even better - buy everything you need for cooking here delicious rolls and noodles.
Throughout April, the Sushi Wok company celebrates its birthday; I attended one of the events on April 18th. Each visitor was greeted at the entrance by a cheerful sushi-homa. 
And in the store - useful master classes, where the best masters taught how to prepare rolls. It turns out that it is very fast and not at all difficult.
Firstly, we only use the best ingredients. Avocado, cucumber, seaweed, boiled chicken.
Masago (caviar flying fish), salmon fillet, crab meat, shrimp and rice. 
First you need to prepare the rice - this is the most important component, the rice should have short and round grains. Rinse the rice thoroughly (!), squeezing it with your hands until the water becomes clear. Place in a deep saucepan and pour water in a ratio of approximately 1:1.5 (during the cooking process, small holes should appear on the surface). Remove from heat and leave covered for another 15 minutes - during this time you need to heat the vinegar, dissolve sugar and salt to taste in it and cut the ingredients for the filling into long, narrow strips. Then place hot rice in a wide container, add dressing, stir and let cool.
Now you can start! Take a bamboo mat (makisu), place on it, shiny side down, half a sheet of nori and about 4 heaped tablespoons of rice. Spread the rice over the entire surface of the nori. Do not forget to constantly wet your hands in vinegar so that the rice does not stick. 
Carefully turn over the nori sheet. 
Having retreated 2/3 from the edge of the nori sheet, we begin to lay out the filling. In our case, it is boiled chicken. 
Add the cucumber and begin to shape it, 
rolling up the rug. 
When the roll is formed, roll it in sesame seeds. 
Now, perhaps, the most important part is to cut the roll correctly. To do this, you first need to dip the tip of the knife into vinegar water and lightly cut the roll into halves, and then each of them into two more parts. 
Place cream cheese on top of each roll. 
and decorate the masago. Roll - fusion is ready! 
My favorite was the zebra roll (by the way, a new item on the menu).
So, I’m carefully watching the process again.
Place the rice on a sheet of nori. 
Turn the nori sheet over. 
Place crab meat in mayonnaise 
cucumber, 
add fish 
and avocado. 
Shape the roll using a mat. 
Place seaweed on the mat. 
Roll in seaweed. 
We fix the form. 
Roll *zebra* is ready. 
Everyone could try making the rolls themselves. 
It turned out no worse than the masters. 
In addition, everyone could take part in the *Hunger Games* and win a certificate for 1000 rubles. To do this, all you had to do was eat as many of the most delicious rolls as possible in three minutes - take everything you didn’t eat home. 
In general, it was fun: competitions, prizes, exciting music. No one left without a gift because
Cake sushi is an ideal replacement for regular rolls and sushi, especially in those moments when you are expecting guests and you do not have enough time to roll the rolls, shape and cut the dish. Cake sushi is a real revelry for the imagination, just like in classic recipes Japanese dish, you can improvise by adding or subtracting ingredients.
How did such a miracle appear?
No one knows how the simplified version of sushi in the form of a cake appeared, but undoubtedly we must thank the “savvy” chef for this recipe. Legend has it that somewhere in St. Petersburg a Japanese chef was asked to prepare sushi for an anniversary, but in an interesting design, on a large number of man, to which he responded during the celebration with a large sushi cake, striking all the guests on the spot. Later, having learned the recipe, it was posted on the Internet, and so it now flies around our country, in different interpretations.
Easy to prepare
Not everyone wants to fuss and waste time rolling and shaping rolls, especially on holidays, when you already need to prepare and decorate more than one dish. The same simplicity is distinguished by them, where a minimum of time is spent preparing Japanese delicacies. You can easily and quickly prepare many types of rolls and sushi, including Maki Maki, temaki, nigiri.
Such dishes come in handy at themed parties and get-togethers with friends. In order to achieve good results, strictly adhere to the recipe. Be sure to remove moisture from the cucumber, as the cake may not only spread, but also absorb a lot of water, which will adversely affect the taste.
If you don't want to add cucumber, replace it with avocado, or mix two products in one dish, the taste will not be affected, but will only be complemented. You can decorate the sushi cake to suit every taste. With a little imagination, you can even build a chessboard, but the first layer should be rice, not fish.
The recipe for sushi cake will help you out, surprise your guests and family, and many will want to know the recipe for this miracle. To make it more spectacular, decorate it with bamboo leaves, sesame seeds, fish, caviar and pickled.
Sushi cake recipe
To prepare you will need (based on 6 servings):
- 1 tsp. Sahara;
- 3 tbsp. l. rice vinegar;
- 1 sheet of nori seaweed;
- 350 grams fresh cucumbers;
- 200 grams cream cheese;
- 300 grams lightly salted salmon or trout;
- 400 grams of boiled rice (special for sushi, or round grain with high stickiness).
Preparation:
- Line a deep baking or baking dish cling film to the very top, bending the film over the sides.
- Cut the red fish into very thin slices, no more than 0.5 cm thick.
- Wash the cucumber and also cut into thin slices, dry on a towel, ridding the cucumbers of excess moisture (otherwise the cake will spread and a lot of liquid will form).
- Chop the nori sheet into very small pieces small pieces If you can’t do it with your hands, chop it with a knife.
- In a glass, mix vinegar and sugar until completely dissolved.
- IN boiled rice add nori, vinegar and mix very carefully (so that you don’t end up with porridge).
- Place red fish in strips on the bottom of the pan, tightly to each other.
- Place cream cheese on the fish and gently spread over the surface.
- Place cucumber strips on top of the cheese.
- Place rice on top, cover with cling film, and place under pressure.
- Place the sushi cake in the refrigerator for an hour.
- Remove from the refrigerator, carefully remove from the mold and turn over onto a plate, garnish with wasabi, fish roses, sprinkle with sesame seeds, garnish with pickled ginger, serve with soy sauce.
Exotic snack ready.
Surprise your guests with an unusual design of a popular dish!
Sushi cake recipe
Necessary:
(for a cake for 4-6 servings)
250 g sushi rice
2 sheets of nori
2 ripe avocados(300 g)
2 medium cucumbers (300 g)
600 g lightly salted salmon
1 tsp olive oil
2 tbsp. sesame (15 g)
5 tbsp. rice vinegar (50 ml)
2 tbsp. Sahara
1 tsp salt
Decoration (optional):
capers
Red caviar
flying fish roe
pickled ginger
wasabi
Cooking rice
Cooking rice, which is the basis of sushi, is a whole ceremony. The taste depends on it appearance our sushi cake. This means that it is important to cook rice according to all the rules.
Rule 1
Never use long grain parboiled rice. This kind of rice turns out crumbly and is suitable for preparing side dishes, but for sushi you need rice with good gluten. It is best to choose Japanese or Korean rice.
Rule 2
Before cooking, rice should be rinsed in cold water to remove starch and the water should be changed until it becomes clear. Do not use a spatula or whisk. Rice is washed only with your hands, in a circular motion, passing it through your fingers, but without rubbing it in your palms, so that the grains remain intact.
Rice is washed only with your hands, in a circular motion, passing it through your fingers, but without rubbing it in your palms, so that the grains remain intact.
Rule 3
After rinsing, soak the rice in cold water for at least 40 minutes. The soaked rice has increased in volume.
Soaked rice has increased in volume
Rule 4
Boil rice in unsalted water.
How to cook perfect rice
Pour into a saucepan with rice cold water approximately one phalanx of the middle finger or 2 cm above the rice. Keep in mind that it is better not to add 20 ml of water than to pour too much.
Cover the pan with a lid and place over high heat. As soon as the rice boils, reduce the heat to low and simmer, covered, until the moisture has completely evaporated. It will take you about 8 minutes. There is no need to stir the rice.
Don't overcook the rice. The average cooking time for sushi rice is 8-10 minutes. Some types of rice may take a little longer to cook.
Remove the rice from the heat and let it sit, covered, for 10-15 minutes.
Advice
Don't be discouraged if you don't get the sushi rice right the first time. No universal recipe, there are only general recommendations. Already by the second or third time you will get used to the type of rice you have chosen, your dishes and stove.
It is convenient to cook rice on gas, but if you electric stove, then the algorithm of actions is slightly different. Turn on two burners - one to maximum, the other to minimum. Bring the rice to a boil over high heat, transfer the pan to a low heat burner and cook until done.
Now let's move on to gas station- an equally important component of sushi rice.
Preparing sushi vinegar
As with rice, there is no one-size-fits-all recipe. We offer the best option in our opinion.
We offer the best option in our opinion
Combine 50 ml of rice vinegar, 2 tbsp. sugar and 1 tsp. salt. Heat over low heat until the salt and sugar dissolve, but do not bring to a boil. Cool to room temperature.
Seasoning the rice
Season the rice while it is hot, otherwise the sushi cake (as well as sushi and rolls) will fall apart. Professionals use 80 ml of sushi vinegar for 1 kg of finished rice.
The dressing is poured evenly over the entire surface of the rice and stirred until the sushi vinegar is completely absorbed into the rice.
The dressing is poured evenly over the entire surface of the rice and stirred until the sushi vinegar is completely absorbed into the rice.
Advice
If you are not sure about correct ratio rice and vinegar, season the rice in parts. If you pour a lot of sushi vinegar, you will always have something to dilute the too wet rice. Rice should not “float” in your hands and easily form into a lump that does not crumble.
Now you can leave the rice to cool, stirring occasionally with a wooden spatula.
Assembling the cake
First, let's prepare the products. Peel the avocado and remove the pit. Cut into thin slices.
Important: The avocado should be ripe and soft. Otherwise, you may have difficulty cutting the cake.
Otherwise, you may have difficulty cutting the cake.
Peel the cucumber and cut into thin, narrow slices.
Peel the cucumber and cut into thin, narrow slices
Cut the fish into small cubes and add olive oil and stir. The oil is used here for flavor and is not necessary to add.
The cake can be given any shape.
Rectangular - using a sheet of nori, or round - cutting out the nori of the desired shape. At the same time, it is good to assemble the cake in a springform baking dish of small diameter: this is the most convenient way to compact the rice.
Place the nori sheet on a serving plate (or springform pan) with the rough side up.
Place the nori sheet on a serving plate (or in a mold) with the rough side up
Place half of the seasoned rice on it, level it and compact it. If you are making the cake in a tin, compacting the rice is easy.
And if you are assembling the cake on a plate, then place a wooden board on each side and level the rice. In this case, you will get smooth edges and the rice will be compacted well.
In this case, you will get smooth edges and the rice will be compacted well.
Calories: Not specified
Cooking time: Not indicated
This dish will decorate any snack table. And it’s hard to disagree with this, since the main ingredient snack cake– lightly salted red fish (for example, salmon, trout or salmon), which harmoniously combines in taste with other components of the dish, such as cream cheese, cucumber (or avocado), dried seaweed sheets, boiled sushi rice and spicy Japanese horseradish wassabi. As you may have guessed, today we will be preparing a sushi cake, a recipe with a photo at home, which I have kindly described in detail for you below. Appreciate this delicious and simple one.
No less interesting is the presentation of the dish, made in the form layer cake. Moreover, the cake is turned over, and the lower layers are on top, then the snack is carefully cut in portioned pieces and served at the festive table.
- fish (red, lightly salted) – 100 gr.,
- cucumber (fresh) – 1 pc.,
- cheese (creamy, soft) – 120 gr.,
- sheet of dried seaweed (nori) – 2 pcs.,
- Japanese horseradish (wassabi) – 2 tbsp.,
- cream (fat content not less than 20%) – 1 tbsp.,
- sesame seeds (for sprinkling) – 1 tbsp. optional.
for rice:
- rice (small grain) – 100 gr.,
- vinegar (rice) – 1 tbsp.,
- sugar (white) – 1 tsp,
- wine (dry, white) – 1 tbsp.
Recipe with photos step by step:
First, an hour before cooking the cake, boil the rice. To do this, rinse it thoroughly and soak it in cold water for about 20 minutes. Then we filter and fill it with cold water in the proportion of 2 parts of water to 1 part of rice.
While cooking, pour wine into the rice. So cook the rice covered over moderate heat for 20-25 minutes.
Then put it in a colander, sprinkle with sesame seeds, add sugar and rice vinegar, mix the mixture and the rice for the cake is ready.
Line the bottom of a large mold with cling film or grease it with refined vegetable oil.
Then we place thinly cut slices of red fish on the film. 
Mix in a separate bowl soft cheese, wasabi (1 tbsp) and cream (1 tbsp).
Then we spread a thin layer of this cream on the red fish using a silicone spatula. Be sure to cook these with shrimp too. 
Place dried seaweed sheets in one layer (they can be cut with scissors to fit the shape). 
Now add half a portion of rice, gently pressing it onto the nori sheets with a spoon dipped in cold water. 
For the next layer, mix wasabi with cream again (1 tablespoon each) and coat the rice with this sauce. 
Now let's grind fresh cucumbers using a vegetable slicer or just a grater and place it on top of the sauce. 
Cover the cucumbers with rice mixed with the remaining cream cheese, and press the rice well so that it fits as tightly as possible. 
The last layer is nori sheets again. I haven’t tried anything tastier than, I advise you to cook them too. 
Cover the sushi cake with cling film and refrigerate for about an hour. Then turn it upside down, remove the film and cut into portions. If desired, you can sprinkle with sesame seeds. I hope you liked my recipe with photos of an unusual snack at home. 
Bon appetit!
