Salmon Tartare & Avocado Rose Sushi Cake

by Zarina
Salmon Tartare & Avocado Rose Sushi Cake

The classic salmon and avo combo have to be my favourite, so beautifully paired together.  Here we have seasoned sushi rice sandwiched between the freshest sashimi grade salmon, seasoned with Japanese mayonnaise, soya sauce, sesame oil, Sriracha chilli sauce and finely chopped chives.  Topped with an avocado rose, dots of Ikura, a type of salmon caviar and garnished with micro herbs.

Salmon Tartare & Avocado Rose Sushi Cake

Salmon Tartare & Avocado Rose Sushi Cake

Serves: 4 Cakes Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 300g Cooked Sushi Rice
  • Dash Sushi Rice Vinegar to season the rice
  • 4 tsp Furikake Japanese Seasoning
  • 2 tbsp Light Soya Sauce
  • 300g Salmon sashimi-grade fish chopped into small cubes
  • 4 Small Avocados
  • 2 tsp Sesame Oil
  • 2 tsp Sriracha
  • 2 tbsp Japanese mayonnaise (I used Kewpie)
  • 2 tbsp Chives finely chopped
  • 1/2 tsp Ikura Salmon carviar
  • GARNISH: Micro herbs
  • 3” cooking ring with pusher
  • Sesame oil to grease cooking ring


  1. Place cooked hot sushi rice in a wooden bowl and season with sushi rice vinegar, soya sauce and furikake, mix, cover with a damp tea towel.
  2. Place cut salmon in a glass bowl with soya sauce, sesame oil, Sriracha, Japanese mayonnaise and chives, mix, set aside.
  3. Make the avocado roses: With a sharp paring knife, slice the avocado in half, take out the pit, peel the skin off.
  4. Cut the avocado widthwise into thin slices carefully, then gently fan out the slices into a line, curl the slices into a rose shape, set aside and repeat with the remaining avocados.
  5. Grease or brush the inside of the cooking ring and with a touch of sesame oil, grease your chopping board a little too so the rice can be easily removed.
  6. Place the cooking ring on the greased board and fill 1/3 way up with the seasoned sushi rice. Flatten the rice with the ring pusher.
  7. Fill another 1/3 way up with some of the salmon tartar and again flatten with the ring pusher.
  8. Add more sushi rice to the cooking ring to fill it to the top, flatten again, then remove the ring.
  9. Place an avocado rose on top of the rice, dot with the ikura and finish with micro herbs. Repeat with the remaining cakes.
  10. Serve immediately and enjoy!
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