Upside Down Sushi Cake

Name: Upside Down Sushi Cake
Cook time: 40 min
Total time: 40 min
Ingredients: 75g Sushi Rice; 3/4 tbsp Rice Vinegar; 1/4 tbsp Sugar; 1/4 tsp Salt; 81g Sushi-Grade Salmon, diced; 2oz Cream Cheese, softened; 1/4 Avocado, sliced, optional; 1/4 small Cucumber, thinly sliced, optional; 0.4 tsp Avocado Oil, or neutral oil; Some Furikake, or black & white sesame seeds; Some Spicy Mayonnaise, for drizzling; Some Green Onion, finely sliced; Some Nori Sheets

This upside-down sushi cake layers seasoned sushi rice, creamy cheese, fresh avocado, cucumber, and sushi-grade salmon into a fun, shareable dish that flips out in a tidy dome. It finishes with spicy mayo, green onion, and a sprinkle of furikake or sesame seeds for a sushi-roll-inspired presentation. Serve it with nori sheets for scooping and wrapping each bite.

This upside-down sushi cake layers seasoned sushi rice, creamy cheese, fresh avocado, cucumber, and sushi-grade salmon into a fun,... Show more

By Alex Cook Joy · Original recipe

Health Grade

B- · Healthy

Time

40 min

Price

1,89 €

Calories

730 kcal

low sugar

fusion

japanese

main/dinner

Method

Rinse the rice

Place the Sushi Rice in a bowl or fine-mesh strainer and rinse under cold water 3 to 4 times, swishing the grains gently with your hand and draining well between each rinse. Keep going until the water looks mostly clear rather than cloudy.

Cook the rice

Cook the rinsed rice according to the package directions, using the measured amount of water called for. Once it is done, keep it covered and warm so it stays soft while you season it.

Season the rice

In a small bowl, stir together the Rice Vinegar, Sugar, and Salt until the sugar is mostly dissolved. Transfer the hot cooked rice to a wide bowl, drizzle the vinegar mixture over it, and gently fold with a spatula or rice paddle so you season every part without mashing the grains. Let the seasoned rice cool slightly until it is still pleasantly warm but not piping hot.

Prepare the fillings

Cut the Sushi-Grade Salmon into small, even dice if it is not already diced. Make sure the Cream Cheese is soft enough to spread easily. If using them, halve, pit, and peel the Avocado, then slice it thinly, and slice the Cucumber into very thin rounds or half-moons so the layers stay neat and easy to invert.

Layer the sushi cake

Lightly coat the inside of a medium bowl or deep dish with Avocado Oil so the cake releases easily later. Spread the diced salmon in an even layer across the bottom, then gently spread the softened cream cheese over it. If using them, arrange the sliced avocado and cucumber in an even layer. Spoon the seasoned rice on top and press it down gently but firmly with the back of a spoon or damp hands so the cake holds together. Finish by sprinkling Furikake evenly over the rice surface.

Rest and invert

Let the assembled sushi cake sit for 2 to 3 minutes so the layers settle. Place your serving plate upside down over the bowl, hold both pieces securely, and carefully flip them together. Lift the bowl off slowly and steadily so the cake releases in one clean shape.

Finish and serve

Drizzle the top generously with Spicy Mayo and scatter over the finely sliced Green Onion. Cut the Nori Sheets into smaller squares or strips and serve them on the side for scooping or wrapping each bite like a hand roll.