Sushi Cake お寿司のケーキ

Ingredients

• 180 ml (1 cup)uncooked rice
• 220 ml (¾ cup + 2 tbsp + 2 tsp)water
• 1 small stripkombu kelp
• 5 ml (1 tsp)salt
• 15 ml (1 tbsp)sugar
• 30 ml (2 tbsp)rice vinegar
• 1egg
• A pinchsalt
• 5 ml (1 tsp)mirin
• 5 ml (1 tsp)vegetable oil
• 1 slicesmoked salmon
• 240 ml (1 cup)sakura denbu
• 3imitation crab sticks
• 1baby cucumber
• To garnishbaby mitsuba leaves

Instructions

1. 1

   Cook the rice

   Cook the rice according to the instructions in the sushi rice recipe.

2. 2

   Season the egg

   Beat the egg with a pinch of salt and the mirin in a small bowl. Sieve the mixture for a smooth texture.

3. 3

   Heat the pan

   Warm the oil in a small frying pan over medium heat. Once hot, take the pan off the heat and set it on a damp kitchen cloth to spread the heat evenly.

4. 4

   Cook the egg

   Return the pan to the heat and pour in the egg. Cook one side, then flip it and turn off the heat so the other side cooks in the residual heat.

5. 5

   Slice the egg

   Transfer the egg to a chopping board and cut it in half. Stack the pieces, roll them together, then slice from one end. Set aside.

6. 6

   Slice the cucumber

   Slice the cucumber and set it aside.

7. 7

   Press the first layer

   Line a small cake tin with cling film. Add half the rice, spread it evenly over the base and press it down.

8. 8

   Add the filling

   Scatter the imitation crab and sakura denbu over the rice. Sprinkle the denbu well around the edges so it shows on the outside.

9. 9

   Add the top layer

   Cover the filling with the remaining rice, lay the cling film over it and press the layers together.

10. 10

    Unmould the cake

    Remove the sushi from the tin and place it on a plate.

11. 11

    Arrange cucumber

    Slice the cucumber lengthways and place it on top of the sushi cake.

12. 12

    Shape the salmon

    Cut the smoked salmon into a strip 2 cm wide. Roll it from one end to form a rose.

13. 13

    Decorate and serve

    Place the salmon rose on the cake. Decorate with the egg and extra sakura denbu, garnish with mitsuba leaves and serve.

What is sushi cake?

Sushi cake is a celebratory presentation of sushi rice, shaped in a tin and decorated like a cake. It draws on Japanese sushi ingredients and turns them into a shareable-looking centrepiece.

This version layers imitation crab and sakura denbu between rice, with egg, cucumber and smoked salmon on top. The denbu around the edges gives the layers a bright finish when the cake is unmoulded.

Nutrition and macros by portion

The nutrition label shows one serving as written: 903 calories, 25g protein, 174g carbs, 11g fat.

The rice and sugar supply most of the carbohydrates, while the egg, imitation crab and salmon contribute protein. The egg, salmon and cooking oil provide much of the fat. Serve with vegetables or a light salad for a more balanced plate.

The seasoned rice

Rice choice: Use short-grain sushi rice so the grains hold together when pressed. Kombu, salt, sugar and rice vinegar season the rice in the sushi-rice preparation.

Cooling: Let the cooked rice become manageable before assembling, while keeping it covered so it does not dry out. The recipe refers to a separate sushi rice method for cooking and seasoning it.

A smooth egg layer

Sieve the egg: Straining the beaten egg removes lumps and helps make a fine, even sheet. Keep the pan at moderate heat for a tender result.

Residual heat: The recipe finishes the second side with the burner off. This helps avoid overcooking the thin egg, which is then rolled and sliced into delicate ribbons.

Layering and unmoulding

First layer: Press half the rice into a cling-film-lined tin, distributing it evenly to make a stable base. Scatter the crab and denbu across it, taking care to bring denbu to the edges.

Top layer: Add the remaining rice and press gently so the filling stays in place. Lift the cake out carefully and set it on a plate before adding the toppings.

Finishing the decoration

Cucumber: Lengthwise slices make a simple fresh topping. Arrange them over the rice cake after unmoulding.

Salmon rose: Cut the salmon into a 2 cm strip and roll it from one end. Add the sliced egg, extra denbu and mitsuba to complete the decoration.

Serving the sushi cake

Serve it soon after decorating so the rice stays soft and the toppings look fresh. Use a sharp knife to cut through the pressed layers, wiping the blade between slices if needed.

For a fuller meal, serve alongside miso soup or a simple salad. The cake already has rice as its main component, so lighter sides work well.

Recipe notes & tips

• Press each rice layer evenly so the cake holds its shape when unmoulded.
• Spread some sakura denbu close to the tin's edges for a clear band of colour.
• Use a damp cloth beneath the hot pan as directed to help distribute the heat.
• Roll the egg sheet gently before slicing it into fine ribbons.
• Cut the salmon strip evenly so it rolls into a neat rose.
• Add the mitsuba just before serving to keep its leaves fresh-looking.

Variations

• More cucumber: Add extra lengthwise slices for a fresher topping.
• Different seafood: Replace the imitation crab with another cooked seafood you enjoy.
• Salmon topping: Arrange additional smoked salmon over the top instead of shaping a rose.
• Simple decoration: Use the egg ribbons and denbu without the salmon rose.
• Extra herbs: Add more mitsuba leaves as a fragrant garnish.

Common mistakes to avoid

• Uneven rice base: Spread and press the first layer evenly so the cake sits level.
• Sparse edge colour: Sprinkle sakura denbu around the perimeter as well as across the filling.
• Overcooked egg: Turn off the heat for the second side and let residual heat finish it.
• Loose layers: Press the top layer gently but firmly so the cake holds together.
• Ragged salmon rose: Cut a consistent 2 cm strip and roll it from one end.

How to store

Store leftovers covered in the fridge and eat within 1 day for the best rice texture. Keep the cake chilled, and bring it out shortly before serving; reheating may soften or affect the toppings.

Frequently asked questions