A delightful plate of homemade sushi cake.

Homemade sushi cake

Homemaking sushi cannot get any better. This sushi cake is easy and very quick to make saving you from all that rolling.
Course Appetizer, Dinner, Lunch, Main Course, Main Dish
Cuisine Asian, Ramona's Cuisine
Keyword fish, homemade sushi, homemade sushi cake, lactovegetarian, pork and seafood risotto, sushi, sushi cake
Prep Time 20 minutes
Cook Time 10 minutes
Resting time 25 minutes
Total Time 55 minutes
Servings 4
Calories 883kcal
Author Ramona Sebastian
Cost £3-5



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

Other ingredients:

  • 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!


You can choose to make 3 or 4 layers of rice all depending on the size of your dish size or could even make 2 or 3 cakes with as many layers of rice as you wish. I personally love ❤ sushi rice and I can have chunky rice layers easily, you choose and make it your own.
You may also choose to make it a square or rectangular shaped sushi cake. Just get creative! 
A delicious slice of homemade sushi cake.
Fresh fish source...
I do get a little repetitive here but I do have to stress it out - It is so crucially important to have a fresh source and if you happen to have a good source of fresh fish like I do, you are in a good fortune, if not... stick to canned fish. We also use fried shredded duck, yummmmm, it really depends on what we fancy and/or have handy.
Many times I use raw tuna, raw salmon, raw sea bass or any fresh raw fish I can find available. I chop these into tiny little cubes too and make a layer with just that instead of the tinned tuna mix. I sometimes use smoked fish too like salmon or mackerel. It is delicious whichever way, just go for it ;-)
Regarding the lining or oiling the edges, if you decide to oil the edges and not use the seaweed sheets then scrunch those up and sprinkle between layers and on edges. It will make taking the ‘cake’ out of the form easier.
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Calories: 883kcal | Carbohydrates: 144g | Protein: 32g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 3018mg | Potassium: 1078mg | Fiber: 13g | Sugar: 4g | Vitamin A: 1497IU | Vitamin C: 73mg | Calcium: 71mg | Iron: 6mg