Simple Salmon & Avocado Sushi Cake

Simple Salmon & Avocado Sushi Cake

I made this as a dish for a Christmas party overseas. Everyone loved it, calling it a "Japanese Christmas cake!" The kids loved it as well!


Smoked salmon
White rice
4 rice cooker cups' worth (720 ml uncooked)
Sushi vinegar
120 ml
to taste


1. Cook the egg thinly to make kinshi tamago (thinly shredded omelette). Remove the avocado core, cut into slices, and top with lemon juice. Cook the rice and add the sushi vinegar. Mix in a cutting motion while using a fan to cool, making sushi rice.
2. Spread out some saran wrap in a cake mold. Put a third of the sushi rice into the mold, and spread out evenly. Add the smoked salmon.
3. Top with another third of the sushi rice, then firmly press down on it and apply a thin layer of mayonnaise. Place the avocado slices on top evenly.
4. Top with the remaining sushi rice, push down on it firmly, then sprinkle the kinshi tamago on top and it's complete. Use salmon and mayonnaise as a topping!

Story Behind this Recipe

While planning a Christmas party the preparation of the Christmas cake fell to someone else. So I came up with something else to make. It was a big hit!