Avocado Sushi Cake Recipe (No-Roll Sushi Stack)

This Avocado Sushi Cake is a fun, layered twist on classic sushi—no rolling required! Made in a springform pan or mold, it stacks sushi rice, seasoned fillings, and creamy avocado into a beautiful, sliceable dish that’s perfect for parties, brunch, or a sushi night at home.

Ingredients

• 3 cups sushi rice, cooked and seasoned
• 1½ avocados, thinly sliced
• 1 cup imitation crab, shredded (or cooked shrimp/salmon)
• ¼ cup Japanese mayo or regular mayo
• 1 tbsp sriracha (optional, for spicy mayo)
• 1 small cucumber, finely diced
• 1 sheet nori, finely shredded or cut into strips
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds (black or white)
• Soy sauce and pickled ginger, for serving

Directions

1. Mix cooked sushi rice with vinegar. In a small bowl, mix mayo with sriracha (optional). Toss with shredded crab.
2. In a greased springform pan or mold:
3. Press 1½ cups of sushi rice into the bottom (use a spatula to flatten).
4. Add crab mixture, then a layer of cucumber and shredded nori.
5. Add the remaining rice and press again.
6. Finish with a beautiful top layer of thin avocado slices arranged in a fan or flower shape.
7. Refrigerate for 15–30 minutes for easier slicing. Remove from mold carefully.
8. Sprinkle sesame seeds on top. Serve with soy sauce, wasabi, and pickled ginger on the side.