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Rainbow Sushi Cake

by Zarina
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Rainbow Sushi Cake

Can’t every day be Sushi Sunday? Continuing my sushi series with this rainbow mini sushi cake. 

A layer of each salmon tartare, tuna tartare, and yellowtail tartare sandwiched between seasoned sushi rice, topped with an avocado fan and salmon sashimi rose, finished with a sprinkling of chopped chives.

Rainbow Sushi Cake

Rainbow Sushi Cake

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.7/5
( 3 voted )
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Ingredients

  • 6 cups Cooked Sushi Rice
  • 3 tbsp Sushi Rice Vinegar to season the rice
  • 2 tbsp Soya Sauce
  • 3 tbsp Furikake Japanese Seasoning
  • Sesame oil to grease cooking rings
  • EQUIPMENT NEEDED
  • 3” cooking ring with pusher
  • INGREDIENTS FOR YELLOWTAIL
  • 120g Yellowtail Himash Sashimi-grade fish chopped into small cubes
  • 1 Spring Onion chopped very fine
  • 1 Jalapeño Chopped very fine
  • 2 tbsp Red Pepper finely chopped
  • 2 tsp Light Soya Sauce
  • 3 tbsp Yuzu Ponzu Sauce
  • INGREDIENTS FOR SALMON TARTARE
  • ½ Avocado sliced thin
  • 120g Salmon sashimi-grade fish (half sliced into thin slices for the rose, the other half finely diced)
  • 2 tsp Light Soya Sauce
  • ½ tsp Sesame Oil
  • ½ tsp Sriracha
  • 1 tsp Japanese Mayonnaise (I used Kewpie)
  • 1 tbsp Chives finely chopped
  • INGREDIENTS FOR TUNA TARTARE
  • 120g Tuna sashimi-grade fish chopped into small cubes
  • 4 tsp Light Soya Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Sriracha
  • 1.5 tbsp Japanese mayonnaise (I used Kewpie)
  • 1 tbsp Chives finely chopped

Instructions

  1. Place cooked hot sushi rice in a wooden bowl and season with sushi rice vinegar,  soya sauce, and the furikake, mix well and cover with a damp tea towel.
  2. Place cut yellowtail in a glass bowl with the remaining soya sauce, spring onions, jalapeño, red pepper, light soy, and yuzu ponzu sauce, cover, and refrigerate for 1 hour.
  3. Place the diced salmon, soya sauce, sesame oil, Sriracha, Japanese mayonnaise, and 3/4 of the chives in a bowl, mix well, set aside.
  4. Place the diced tuna in another bowl with the remaining ingredients, mix well, set aside.
  5. Grease or brush the inside of the cooking ring and with a little sesame oil, grease your chopping board a little too so the cake 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 a layer of each fish, starting with the salmon, then the tuna, and lastly the yellowtail, until the ring is filled almost all the way, again flatten with the ring pusher.
  8. Add more sushi rice to the cooking ring to fill it to the top and flatten with the ring pusher.
  9. Slowly lift the ring upwards and remove it carefully. Place the avocado slices in a fan shape over the top of the rice. 
  10. Create a rose pattern with the salmon slices by layering each slice in a circular shape, sprinkle with the remaining finely chopped chives
  11. Serve immediately and enjoy!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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