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Japanese Cuisine

Sushi Cake


Fresh veggies, sushi rice and crab stacked up as a cake to enjoy sushi in another way

  • 5 - 6
  • 30
    Mins Prep
  • 15
    Min Cook
  • 300
    Calories Per Serving


  • 1 cup sushi rice or short grain rice
  • 1 Tbsp rice vinegar
  • ½ Tbsp sugar
  • ½ tsp salt
  • Crab meat or Salmon (with lemon zest)
  • Cucumbers
  • Avocado
  • Sesame oil
  • soy sauce (for serving)
  • Sriracha sauce:
  • ½ cup mayonnaise
  • ½ tsp Sriracha hot sauce
  • Garnish:
  • Sesame seeds & Nigella Seeds

Buy ingredients from this recipe

6 Ingredients

Recipe By

Nadia Barakat

Nadia Barakat holds a BA in Advertising. She has a background in Catering sales. Although she didn't have the chance to work in creative advertising, but when she started cooking... she discovered that creativity can be practiced in everything!.. view more


  • 1

    Start by washing the rice well until the water comes out clear, then soak the rice for 30 mins

  • 2

    After 30 mins drain the soaked rice, place it in a pot with 1.5 cups water (no oil, no salt)

  • 3

    Boil the rice and then switch heat to low and leave to cook about 12 minutes

  • 4

    In a wide dish mix the rice with the rice vinegar, salt and sugar

  • 5

    In a bowl, mix the Sriracha hot sauce with the Mayonnaise and keep in the fridge

  • 6

    Cover a cake pan or any other deep pan with nylon sheets and start layering: rice, veggies, sriracha sauce, rice, veggies and repeat

  • 7

    Cover the pan top and place in fridge overnight

  • 8

    Flip the pan, remove the nylon sheets and decorate with the sriracha sauce and sesame seeds

  • 9

    Serve cold or room temperature with soy sauce aside

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