I absolutely love how this Avocado Layered Sushi Cake brings together vibrant sushi flavors in a stunning presentation. It’s a layered, no-bake creation featuring creamy avocado, sushi rice, fresh fish and vegetables—it’s like a savory sushi dessert in cake form!

Avocado Layered Sushi Cake

Why You’ll Love This Recipe

I adore this recipe because it combines the elegance of a sushi platter with the drama of a layered cake. I can prepare it ahead of time, and it always wows guests without the stress of rolling individual sushi. Plus, every slice delivers balanced flavors: tangy rice, buttery avocado, tender fish, crisp veggies—pure sushi joy in each forkful.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups cooked sushi rice (warmed and seasoned)
2 Tbsp rice vinegar
2 Tbsp sugar
1 tsp salt
2 ripe avocados, sliced
8 oz sashimi-grade tuna, diced (or salmon, shrimp, crab)
½ cucumber, julienned
1 scallion, thinly sliced
2 Tbsp black or white sesame seeds
Soy sauce, wasabi, and pickled ginger for serving

directions

In a bowl, combine warm sushi rice with rice vinegar, sugar, and salt; gently fold until evenly seasoned.
Line the sides and bottom of a 6‑inch springform pan with plastic wrap, leaving excess to lift out later.
Press half the sushi rice firmly into the bottom of the pan to form a base layer.
Arrange a layer of avocado slices over the rice, pressing gently.
Add a layer of diced tuna (or your chosen protein), then scatter cucumber and scallion evenly.
Sprinkle sesame seeds over the layer, then press down gently.
Top with the remaining sushi rice, pressing firmly and smoothing the top.
Cover and refrigerate for at least 30 minutes to set.
Run a thin knife around the pan to loosen, then release the springform and lift the plastic wrap gently.
Garnish the cake top with additional avocado slices, sesame seeds, scallions, or pickled ginger before slicing into wedges.

Servings and timing

Servings: 6–8 elegant wedges
Total time: approx. 1 hour
- Prep: 20 minutes
- Chill: 30+ minutes
- Unmolding & Garnishing: 5–10 minutes

Variations

I sometimes swap tuna for cooked shrimp, smoked salmon, or even crab salad.
To add creaminess, I spread a thin layer of spicy mayo or cream cheese between layers.
I’ll add finely diced mango or mango salsa for a sweet‑savory twist.
Want crunch? I layer in tempura flakes or thinly sliced jicama.
For a veggie version, I omit fish and double up on avocado, cucumber, radish, or bell peppers.

storage/reheating

I store leftovers under plastic wrap in the refrigerator for up to 24 hours—beyond that the rice can become a bit dry and the avocado may brown. It’s best served cold. I don’t recommend freezing, as texture and flavor degrade.

FAQs

How do I prevent the avocado from browning?

I keep the avocado slices fresh by brushing them lightly with lemon or lime juice before layering; this helps maintain their color.

Can I assemble this ahead of time?

Yes—aside from garnishing, I can assemble it up to 4 hours in advance and refrigerate until serving for best texture.

Is it okay to use sushi rice alternatives?

I prefer sushi rice for its stickiness, but short-grain rice seasoned well can work in a pinch. Just ensure it holds shape when pressed.

What sides pair well with this cake?

I serve it with soy sauce, wasabi, pickled ginger, and additional sashimi. A side salad with sesame dressing or miso soup makes it a full meal.

Can I make it vegan?

Absolutely! I omit fish and layer in sliced mango, cucumber, carrots, radishes and use vegan mayo if I want creaminess.

Conclusion

This Avocado Layered Sushi Cake is a show-stopping, flavor-packed centerpiece that I love making. It brings together sushi ingredients in an easy, non-rolling format, perfect for dinner parties or a special snack. With its gorgeous layers, customizable fillings, and fresh flavors, I’ve found it’s a delicious way to elevate my entertaining—and I hope it becomes one of your new favorites too.