Hello, food lovers,
Today, I’m sharing a recipe I stumbled upon on social media. You know I’m picky about these kinds of recipes, so if I’m sharing it, you can bet it’s delicious! I am thrilled to present my recipe for an avocado salmon sushi cake, which I believe you’ll find irresistible.
Let me tell you about the sushi cake
The sushi cake is a modern culinary creation that reinterprets the elements of Japanese cuisine with a creative and aesthetic flair. Unlike traditional sushi from Japan, the sushi cake does not have an ancient history; rather, it is a part of a recent trend in fusion cuisine.
Emerging in the 2010s, the sushi cake gained popularity through social networks, responding to the desire for dishes that are both indulgent and visually striking. Inspired by classic sushi like maki and nigiri, it uses the same essential ingredients: vinegared rice, raw fish, vegetables, and occasionally, avocado.
The basic idea
The concept is to assemble these components in a cake format, typically using a ring, layering them in an elegant and colorful manner. This creative presentation makes it a beloved choice for special occasions like birthdays or festive gatherings.
The sushi cake perfectly illustrates the evolution of contemporary gastronomy, where aesthetics are just as important as flavor. It also reflects culinary globalization, blending Japanese traditions with Western creativity.
Today, the sushi cake has become a trending sensation on social networks, captivating food enthusiasts worldwide with its originality and stunning appearance.
Of course, I couldn’t resist trying it! So let’s get to my avocado salmon sushi cake!
An easy recipe to make
The first thing to note is that the avocado salmon sushi cake is straightforward to prepare. And we love that! We layer the ingredients successively and let it rest in the refrigerator for at least two hours to set. So far, it sounds very easy, right?
Next, we’ll whip up a simple sauce (this is what elevates your dish and makes it irresistible). Once again, nothing complicated: just mix a few ingredients!
So, is there a tricky part of the recipe? One where I need to give you my advice?
Actually, there isn’t! The recipe is just as simple as I’ve described!
The avocado salmon sushi cake, a versatile recipe
Some people garnish the sushi cake with salmon on top, meaning you start the assembly with the salmon at the bottom of the mold. In this version, you’ll first place a layer of smoked salmon before adding your raw salmon.
Feel free to swap out the cucumber for raw zucchini or radishes. Choose whatever you prefer!
Important note for raw salmon
Freezing the fish before preparing your sushi cake is a crucial step for food safety. In France, this practice is highly recommended to avoid risks associated with parasites like anisakis.
Raw fish can contain larvae that are invisible to the naked eye. Freezing it at -4°F (-20°C) for at least 24 hours helps eliminate these parasites, making the fish safe for raw consumption, as in a tartare, carpaccio, or some sushi.
Beyond health concerns, freezing fish can enhance its texture. Once properly thawed, it becomes easier to cut into small, uniform pieces, which is perfect for an elegant presentation.
Make sure to choose very fresh fish and maintain the cold chain during freezing and thawing. Thaw it slowly in the refrigerator to preserve its flavor.
The rice you should choose
When making your avocado salmon sushi cake, selecting the right rice is essential. The ideal variety is short-grain Japanese rice, often referred to as sushi rice. This rice, originating from Japan, is characterized by its sticky texture after cooking, making it perfect for forming makis and nigiris.
Unlike long-grain or basmati rice, sushi rice contains more starch, which allows it to clump together nicely. Once cooked, season it with a mixture of rice vinegar, sugar, and salt to achieve its signature slightly tangy flavor.
Rinse the rice thoroughly before cooking to remove excess starch and follow the package instructions for the correct water proportions to achieve the perfect texture.
The necessary utensils
- A saucepan
- One colander
- A cutting board
- One good paring knife
- A container for the quick marinade of the salmon
- One round cake pan (20-22 cm / 8-9 inches in diameter) lined with cling film
There you have it! Now you’re ready to jump into making your sushi cake!
The recipe, Chef!
Sushi Cake Avocado Salmon
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Loading...Ingredients
- Rice
- 200 g of sushi rice
- 3 tablespoons of rice vinegar
- 1.5 teaspoons of fine salt
- 1.5 tablespoons of sugar
- Finishing
- 2 avocados
- 300 g of raw salmon
- 2 tablespoons of salty soy sauce
- 1/2 cucumber
- Sauce
- 2 tablespoons of crème fraîche
- 2 tablespoons of mayonnaise
- 1 tablespoon of sweet soy sauce
- 1 tablespoon of sriracha sauce
- 1 teaspoon of salty soy sauce
- Salt
- Pepper
- Final decoration
- Golden sesame seeds
- Black sesame seeds
- Fried onions (or green onion or chives)
Instructions
Rice
Wash the rice thoroughly under clear water and cook it for the time indicated on the package in unsalted water.
Rinse quickly under cold water, drain, and let cool.
Mix the rice vinegar, sugar, and teaspoon of fine salt until completely dissolved.
Add the rice, mix, and set aside in the fridge.
Salmon
Cut the salmon into slices 5-7 mm thick.
Place in a bowl and add the soy sauce. Mix.
Finishing
Place plastic wrap at the bottom and along the edges of your mold.
Cut your avocados into slices and place them at the bottom of your mold.
Spread half of the rice on top. Spread evenly.
Add the salmon covering all the rice.
Arrange your cucumber slices on top.
Finish with the remaining rice.
Press down on the entire surface to compact everything well.
Set aside in the refrigerator.
Sauce
Mix all the ingredients and set aside in the refrigerator.
Finishing
Invert your sushi cake onto a plate.
Sprinkle with sesame seeds and your final decorative elements.
Add the sauce in a drizzle.
Serve!
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