Avocado Sushi Cake
A fun and impressive twist on sushi—layered like a cake with creamy avocado, spicy crab mix, and crisp veggies. Perfect for dinner or a party dish!
Equipment
- Springform pan
- Plastic wrap
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 2 ripe avocados thinly sliced
- 6 oz imitation crab or real crab
- 1/4 cup mayo
- 1 tbsp sriracha
- 1 cucumber julienned
- 1 carrot julienned
- 2–3 sheets nori cut to fit
- sesame seeds for garnish
- cream cheese optional
- smoked salmon optional
- scallions optional
Instructions
- Rinse and cook sushi rice with water. Mix with vinegar, sugar, and salt. Cool.
- Mix crab, mayo, and sriracha. Prep veggies and slice avocado.
- Line springform pan with plastic wrap. Layer 1/3 of the rice, smooth it down.
- Add crab mix, cucumber, and carrot. Press another layer of rice.
- Lay down nori sheet, add final rice layer. Chill for 30–60 min.
- Unmold and top with sliced avocado. Garnish with sesame seeds.
Notes
- Use wet knife for clean slices
- Add avocado just before serving if making ahead
- Can substitute crab with tuna or tofu for different twists
- Add avocado just before serving if making ahead
- Can substitute crab with tuna or tofu for different twists