[RECIPE] Sushi Cake

Let’s transform Sushi into a delightful cake-shaped dish, perfect for birthdays or any celebration to add a touch of elegance to the table. Decorate the molded Sushi with vibrant ingredients – Sashimi fish, egg, vegetables, ensuring each Sushi Cake slice becomes a delicious bite.  (Served in Hakusan Commo, Large, Hakusan Layered Strips, Medium)



Serving: 6 inch cake
Time: 60 minutes



  • 2 pcs Egg
  • 1/2 pc Cucumber
  • 5-6 pcs Shrimp
  • 2-3 oz Salmon (sashimi grade) 
  • 3-4 tbsp Ikura 
  • Salt



        1. Cook the rice by rinsing the rice and adding water. Cook it in a rice cooker or pot.
        2. While the rice is cooking prepare thin egg crepes – beat eggs, heat a pan, pour a portion of the egg over low heat, and flip the sheet once cooked. Thinly cut each crepe into shredded pieces.
        3. Boil water in a pot, add the shrimp (peeled and deveined) with a sprinkle of salt, and cook shrimp for a minute. Set aside.
        4. Thinly slice the salmon, take two slices and roll them into a flower shape. Set aside.
        5. Thinly slice the cucumber and sprinkle with salt.
        6. Once the rice is cooked, quickly mix in the sushi vinegar.
        7. Transfer half of the rice to a separate bowl, mix in chopped Shiso leaves and sesame seeds.
        8. Line a round cake pan with a sheet of plastic wrap.
        9. Layer the shredded egg crepes in the bottom of the pan, spreading them out evenly.
        10. Add a layer of plain Sushi rice, followed by the Shiso mixed Sushi rice.
        11. Place a serving plate on top of the pan, carefully flip the pan upside down, and remove it to reveal the Sushi cake.
        12. Decorate the Sushi cake by arranging the boiled shrimp, sliced cucumber, salmon and Ikura on top.

      > Purchase rice from the rice factory here


      RECIPE by Azusa