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Viral Spicy Salmon Sushi Cake

Layered sushi cake with fresh salmon, avocado, spicy mayo, and perfectly seasoned sushi rice, perfect for parties or special occasions.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Dinner, Snack
Cuisine: Fusion, Japanese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice
  • 2 cups sushi rice
  • 2.5 cups water
  • 0.25 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
Filling & Topping
  • 8 oz fresh salmon sushi-grade, thinly sliced
  • 1 avocado thinly sliced
  • 1 small cucumber julienned
  • 2 sheets nori optional
  • 0.25 cup spicy mayo mayo + sriracha
  • 1 tbsp sesame seeds
  • soy sauce for serving
  • pickled ginger for garnish

Equipment

  • Mixing bowls
  • Rice cooker or pot
  • Springform pan
  • Spatula

Method
 

  1. Rinse sushi rice under cold water until clear. Cook rice with 2 ½ cups water in rice cooker or pot.
  2. Mix rice vinegar, sugar, and salt in a saucepan until dissolved. Pour over cooked rice and fold gently. Cool to room temperature.
  3. Line a 6–7 inch springform pan with plastic wrap. Optionally, layer a nori sheet at the bottom.
  4. Spread half of the rice in the pan, pressing gently.
  5. Layer cucumber, half the avocado, and half the salmon over rice.
  6. Spread remaining rice over the top, pressing lightly.
  7. Arrange remaining salmon and avocado slices on top. Drizzle with spicy mayo and sprinkle sesame seeds.
  8. Chill for 20–30 minutes. Slice and serve with soy sauce and pickled ginger.

Notes

Assemble sushi cake just before serving for best presentation. Do not freeze.