This homemade sushi cake is incredible from so many aspects. Well, I like calling it a cake because it looks exactly like a cake and I always make it in a cake spring form.
I often make it with three rice layers but there are few ways you could choose to make it. I’ll come back to this a bit later though.
Let me tell you a little more about it.
How did this idea emerge?!
Well, I gave my sushi making kit about two years ago to my sister in law to use. One day, shortly after that we craved for sushi really, really badly. I was then thinking and remember telling my kids how lazy and not in the mood I was feeling to go out and get a new kit. All I knew was that we badly fancied some sushi.
I had to get a little creative so I the next thought about layering the rice and making a sushi cake. They thought it was a brill idea but we were pretty unsure about what was gonna come out. Kids were very quick to help with the chopping. We have formed a good team and gave it a go. We’ve made the sushi with ingredients we found in the fridge and unlike now, I used only canned/tinned tuna and no fresh fish. That was that first attempt and quite frankly, I do this many times when fresh fish isn’t an option due to availability.
We did not roll sushi since. I have to admit though that making sushi always used to put me off a little as it is a lot fiddlier to prepare. Not any more. No more rolling unless really in the mood.
True love for sushi…
Let me go a little further back on sushi making and our true love for it.
I’m a little ashamed to admit, but my love for sushi only emerged recently, I wish I tried sushi a lot longer before.
One fine spring day – March time – I remember clearly when we decided to go out and try some sushi. We went to this local authentic Japanese restaurant which,…. oh, waw and yeassss, really and totally turned around my appetite for sushi. I was hugely impressed. Very impressed. My eye sight, my taste buds, my whole being was impressed. It did not take that long to realize that I was not the only one that felt that way. It was all of us!
We all absolutely loved it and instantaneously fell in love with it. Since then, we are utterly hooked to it and eat it regularly.
I even went for a sushi making class as soon as I could ( it was the following March) so I could start making it home for all those sushi addicts in my house, myself included.
Coincidence or not but this recipe comes out in March too perhaps to celebrate my sushi love and beginnings ;-).
Kids ask me for sushi almost every week now, and they’re soooooo happy when mummy delivers a nice homemade sushi cake like this which they always ask for in particular. Homemade sushi cake is such a regular now in our house now and it has been for a good few years.
Well, yes, of course, it is regular because …
- it is absolutely delicious,
- it’s homemade,
- it involves no rolling,
- no special tools and skills are required,
- it comes out a lot of it
- it is quick and super easy to make.
Fresh fish option …
Needless to say that the fish must be at its most freshness and there is absolutely no point in thinking of having any sushi at all with any fresh raw fish otherwise.
I am very lucky to have the best fishmonger at a very reasonable walking distance where I can buy whatever fresh fish and fresh fish roe I want. I come home, make a quick sushi cake like this and eat it in no time. Everything with this sushi cake from A-Z happens in real-time. It is truly a homemade sushi cake in a flash.
Ok, but don’t panic, there are alternatives if you are not lucky enough to be able to buy the freshest of fish, just use canned it’s safest.
This is the beauty of it really! It allows you to get really creative with the fillings.
Suitable for freezing…?
The most time-consuming in making this beautiful sushi cake at home is the chopping and getting the fillings ready which ultimately is super easy, so all in all this is a lot of writing, but when it comes to actually do it it’s a lot easier than it may look or sound at first.
Decide on what ingredients you want to use or have and get going. Here, in this recipe is an idea of some, most liked by us but there are many, many more you could try.
Here’s this really cool recipe you lovely sushi lovers!
If you like fish here are some more fish recipes to enjoy.
Homemade sushi cake
- chopping board
- cake tin with lose bottom – springform tin
For the rice:
- 600 g sushi rice
- 600 ml water
- 120 ml sushi vinegar
For the (spicy) tuna filling:
- 1 tin tuna (in brine)
- 1/3 lemon (or lime juice)
- 1 spring onion
- 1/2 red pepper (finelly chopped into little cubes)
- 1 small avocado (soft and perfectly ripe)
- 1 tsp sriracha sauce (for spicy option)
- 1 tbsp mayo
- 1 pinch pepper (freshly ground)
- 1 pinch Himalayan salt
- 100 g cucumber (finely cubed)
- 100 g red pepper (finely cubed)
- 1 avocado (cut into thin slices)
- 1/2 pack surimi (finely cut)
- 20 g seaweed (seasoned, roasted)
- 2 springs onions (finely chopped)
- 150 ml soya sauce
- 50 ml soya sauce (sweet type)
- 2 tsp wasabi paste
- 100 g ginger (pickled)
- 80 g salmon roe (or any you find)
- Start by preparing and cooking the rice first. I always do this in advance. This is how this needs to be done. Wash rice thoroughly by placing it in a sieve and running cold water through for about 2 minutes. Leave on the sieve to rest for min 20 min.
- While the rice rests prepare the tuna mix. Take a mixing bowl, put the tinned fish and the avocado in and mix with a fork until the fish becomes really small flakes.
- Put the rice in a pot, pour water over and cover with lid. Cook on medium heat for 3-5 min until it starts to boil. Then reduce the heat to minimum and allow to cook for another 9 min till ready. I always set an alarm to make surethe rice is cooked to perfection.
- When the time is up turn heat off and pour the 120 ml sushi vinegar all over the rice. Take the rice out in a bigger dish where you can mix it well and also it allows it to cool a lot quicker. Allow it to rest and cool for 15 min or so.
- Chop all the needed ingredients, the cucumber, pepper, spring onion, avocado and the surimi.
- Prepare a springform cake tin by either slightly oiling the edges or lining it with the seaweed sheets. Start by layering 1/4 of the rice using a metal or wooden tablespoon. Apply some pressure on to the rice and press it down all uniformly until you have the same thickness all throughout.
- Over the rice layer sprinkle most of your chopped ingredients. Depending on the number of rice layers you choose to have you can simply choose how to distribute the ingredients between the rice layers. Place another rice layer and then spread the tuna mix equally so that this covers the whole surface.
- Once the last rice layer has been placed press down as usual and cover with a cling film. Place a springform tin bottom of a slightly smaller one over the top of the cake cling film. Press slightly especially on the edges and then place some heavy bottles or jars over to press the whole sushi cake down. This will help making it firmer and a lot easier to cut when serving. It is important that you do this so you do not end up with desintegrating cake slices.
- Finish by taking it out of the form, placing it on a plate and decorating to your taste. Cut, serve and enjoy!