Sushi 🍣 “Cake”

When my family entertains, we always aim to make delicious food that looks pretty too!

This sushi cake is super customizable, always a crowd pleaser, and looks beautiful too. Plus, it’s pretty easy to make!

Ingredients:

2 cups dry sushi rice

1 tbsp sugar

1 tbsp rice wine vinegar

Shredded carrots

Cucumbers, cut into small pieces

Kani (fake crab), shredded

Avocado, sliced

Any other sushi veggies (some ideas; mango, sweet potato, asparagus etc)

Sweet teriyaki sauce

Spicy mayo

French fried onions

Directions:

To prepare the sushi rice, I use my instant pot. Place 1.25 cups of water per cup of sushi rice. Cook on high pressure for 7 minutes on NPR. Once it comes to pressure, let the rice cool.

For non instant pot: rinse the sushi rice and drain the water. Repeat this twice. Place the 2 cups of rice with 2 cups of water in a pot. Being to a boil, then lower the heat to low. Cover and let finish cooking for 20 minutes. Let the rice cool.

Once the rice is cool, add the sugar and vinegar. Mix with a fork.

Take a spring form pan and place on a plate that is a little larger than the pan. Rub water on your hands to make sure the rice doesn’t stick. Add more water if you need. Use 1/2 the rice and coat the bottom of the spring form pan. Once the rice is spread into an even layer, drizzle spicy mayo and sweet teriyaki over the rice. Start to layer your veggies. Make sure these layers are relatively even. Save the avocado, you’ll layer this last. Layer your Kani and then the avocado. Then, using the water once again, make little thin “pancakes” of rice in your hand to create the top layer of rice. This ensures that we do not smush the avocado. Place these thin rice pancakes all over the top of the cake to cover it. Once that layer is created, drizzle more spicy mayo and sweet teriyaki over the rice. Crumble some of the French fried onions over the top. Remove the spring pan and serve with a pie cutter. Check out my highlights to watch me compile this easy crowd pleaser! Enjoy!