Ingredients
- 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
Instructions
- 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 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.
Notes
- Swap tuna for shrimp, salmon, or crab salad for variety.
- Layer in spicy mayo or cream cheese for extra creaminess.
- Add mango or mango salsa for a sweet twist.
- Include tempura flakes or jicama for crunch.
- Make it vegetarian by omitting fish and doubling veggies.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-bake
- Cuisine: Japanese
- Diet: Low Fat
Nutrition
- Serving Size: 1 wedge
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg
