Avocado Layered Sushi Cake

I promised myself I wouldn’t throw a party just to serve a sushi cake, and then I made this avocado layered sushi cake and definitely called everyone. I love how playful it looks — like a green velvet cake with a sushi personality — and how the kitchen smells faintly of toasted sesame and rice vinegar as it comes together. I’ll warn you: slicing into the neat layers feels delightfully dramatic. If you like creamy avocado, vinegary rice, and a tiny smack of heat from spicy mayo, this will feel like a celebration in slices. No fancy sushi skills required — just a little patience and a sharp knife.

Quick Facts

• Yield: Serves 6
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour

Why This Recipe is Awesome

This sushi cake gives you all the best sushi textures — silky avocado, slightly sticky sushi rice, crunchy cucumber, and tender fish or crab — but in a show-stopping, sliceable form. It tastes fresh, bright, and a tiny bit naughty from the spicy mayo. It’s so easy even your most intimidating dinner guests will ask for the recipe. Who doesn’t love creamy layers and a little sesame crunch?

Ingredients

For the Main Dish:

• 2 cups sushi rice (short-grain)
• 2 1/4 cups water
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 3 ripe avocados
• 8 oz smoked salmon or cooked shrimp or imitation crab
• 1 English cucumber, thinly sliced lengthwise
• 1 tbsp toasted sesame oil
• 2 tbsp sesame seeds, toasted
• 2 tbsp thinly sliced scallions
• 1 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp lime juice
• 1 sheet nori, torn into strips (optional for texture)
• Springform pan or 7-inch round cake ring (helps stack neatly)

For the Sauce / Garnish (if applicable):

• Spicy Mayo: 1/3 cup mayonnaise + 1 tbsp sriracha (adjust to taste) + 1 tsp lime juice
• Pickled ginger and extra soy/tamari to serve

How I Make It

Step 1:

Rinse the sushi rice under cold water until the water runs almost clear (this takes about 2–3 minutes). Combine the rinsed rice and 2 1/4 cups water in a pot, bring to a boil, then reduce to a simmer and cook covered for 15–18 minutes until tender. While it cooks, whisk together rice vinegar, sugar, and salt until dissolved. Transfer the hot rice to a wide bowl, fold in the vinegar mixture with a wooden spoon, and fan the rice for glossy, slightly sticky grains. Smell that sweet-vinegar tang? That’s the good stuff.

Step 2:

Slice the avocados in half, remove pits, and peel. Rub the avocado flesh with lime juice to keep it bright. Thinly slice one avocado for the top layer; mash the other one lightly with a fork, add a pinch of salt and a drizzle of sesame oil to make a creamy spread. Tip: if an avocado tastes bitter, toss it — don’t pretend, it won’t get better.

Step 3:

Line your springform pan with plastic wrap (this helps you unmold). Press a thin layer of sushi rice into the bottom of the pan — about 1/3 of the rice — using wet hands to prevent sticking. Sprinkle toasted sesame seeds and a few torn nori strips for texture. Press a layer of thinly sliced cucumber next, then a layer of flaked smoked salmon or chopped cooked shrimp. Spread the mashed avocado evenly over the fish, then press another 1/3 of the rice on top. Build layers gently but firmly so the cake holds its shape when you slice it.

Step 4:

Finish by arranging the thin avocado slices like roof shingles across the top for that beautiful green crown. Drizzle spicy mayo across the top in a zig-zag, and sprinkle extra sesame seeds and scallions. Chill the cake for at least 15–20 minutes so it firms up and slices neatly. You’ll hear the little clink as the knife hits the rim and you’ll feel that satisfying give when the slices release.

Step 5:

Release the springform, transfer the cake to a serving plate, and slice with a very sharp knife. Wipe the blade between cuts for clean layers. Serve with extra soy or tamari, pickled ginger, and wasabi if you like heat. I like to plate each slice with a small lemon wedge — it brightens everything.

Pro Tips

• Use a very sharp knife and warm the blade under hot water, dry it, then slice for perfect edges.
• Keep a small bowl of water and rice vinegar nearby to wet your hands when pressing rice — it prevents sticking and keeps the rice glossy.
• If using raw fish, choose sashimi-grade and keep it very cold; otherwise, use smoked salmon or cooked shrimp for safety and ease.
• Chill the cake briefly before slicing — it helps the layers stay intact and makes cleaner portions.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap smoked salmon for cooked shrimp or flaked canned tuna for a budget-friendly option — flavor shifts but the texture stays fun.
• Use tamari or coconut aminos instead of soy sauce to make this gluten-free; it keeps the umami without the wheat.
• Replace mayonnaise in spicy mayo with plain Greek yogurt for a tangier, lower-fat twist (the flavor brightens; texture thins slightly).
• For a dairy-free version, this whole dish already qualifies — just avoid mayo brands with dairy or use a vegan mayo.

Variations & Tips

• Spicy: Add extra sriracha to the mayo and a sprinkle of chili oil between layers for heat.
• Veggie-forward: Replace fish with marinated shiitake mushrooms and roasted bell pepper slices for a vegetarian cake.
• Fruit twist: Layer thin mango slices with avocado for a sweet-savory tropical version.
• Crunchy: Add a layer of tempura flakes or crushed toasted nori for a lively crunch.
• Kid-friendly: Omit spicy mayo and serve with a side of plain soy or tamari for dipping.
• Mini cakes: Make individual 4-inch cakes for elegant party servings — perfect for potlucks.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the cake up to 4 hours ahead and keep it chilled, covered tightly. Slice right before serving for the best texture. If you make it the night before, add avocado slices just before serving to keep them bright.

Can I double the recipe?

Sure thing. Use a larger pan or two springform pans and adjust chilling time slightly — a larger cake needs a little more time to firm up.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if a recipe calls for butter elsewhere — this sushi cake doesn’t need butter, hooray!

How do I know it’s done?

You’ll know it’s ready when the rice holds its shape when pressed, the layers slice cleanly after chilling, and the avocado looks bright and not brown. If using cooked fish, ensure it reaches a safe internal temp of 145°F; for chicken or similar proteins use 165°F.

What if I don’t have ingredient X?

No panic. If you lack sushi rice, use short-grain rice and expect slightly different stickiness. No nori? Use extra sesame seeds or thin cucumber ribbons for texture.

How I Like to Serve It

I serve slices with small bowls of soy/tamari and pickled ginger, and I always set out extra spicy mayo because someone will inevitably want more. This cake kills at brunch, looks dramatic at potlucks, and makes weeknight dinners feel festive without extra fuss. Pair it with a crisp white wine, cold beer, or green tea for a relaxed vibe.

Notes

• Store leftovers covered in the fridge for up to 24 hours; the rice firms and the avocado slowly darkens — squeeze lemon or lime before storing to slow browning.
• If you use raw fish, choose sashimi-grade or cook the fish to at least 145°F for safety.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade avocado layered sushi cake! Slice carefully, savor loudly, and don’t forget to savor the applause.