My niece is not a big fan of sweets and asked me to make her a Sushi Cake instead of getting her a cake for her birthday to share with her friends. I’ve made a sushi cake before and felt like it needed something special on top, so Mrs. No Limit helped me make beautiful salmon sashimi roses to add on top. Plus, it was a little extra goodness for her to enjoy.
My niece was super happy, her friends were mesmerized, and they all devoured the sushi cake with a quickness after she blew out the candle and made a wish.
Sushi cakes are super customizable. You can layer it however you like with your favorite ingredients. I stuck with what I know best, the salmon and imitation crab mixture.
Sushi Cake Ingredients:
Sushi Rice
Salmon and Crab Mixture
Salmon Sashimi
1 pound Tobiko
Furikake rice seasoning
Unagi sauce
Sriracha Sauce
Kewpie Japanese Mayo
Oil Spray
Packages of layered seaweed
Sushi Rice Ingredients:
6 cups cooked sushi rice
1/2 cup unseasoned rice vinegar
1 tablespoon sugar
1 teaspoon salt
Salmon and Crab Mixture Ingredients:
1.5 pounds roasted Salmon Filet
1 pound finely chopped imitation crab, thawed
1 cup Kewpie Japanese Mayonnaise, more for extra creaminess
1/2 cup cream cheese, softened
1/2 teaspoon salt
1/4 teaspoon pepper
Steps:
Make Salmon and Imitation Crab Mixture – Broil salmon filets in a toaster oven for 12 minutes. In a large bowl, add all the salmon and crab mixture ingredients and mix until well combined.
Make Salmon Sashimi Roses – Slice sashimi into thin strips. Start by making a tight coil in the center with a slice of sashimi. Add more pieces of sashimi around the outside to form the rose. Refrigerate until the sushi cake is done.
Make Sushi Cake – To a springform pan, add 3 cups of cooked sushi rice, generously sprinkle furikake seasoning over the rice, and add 4 cups of salmon and crab mixture. Repeat this process until the springform pan is full.
Bake Sushi Cake – Cover with parchment paper and/or foil and bake in a 350 degree oven for 30 minutes.
Decorate Sushi Cake – Top the cooked sushi cake with plenty of tobiko or masago, drizzle on extra sauces like Kewpie Mayo, Sushi Sauce, and/or Sriracha Sauce, and top with salmon sashimi roses. Remove the rim of the springform pan and serve the Sushi Cake with roasted seaweed layers.
Tips:
- Substitute shrimp or real crab for the salmon and crab mixture. Options are endless!
- Add more or less Kewpie Mayo. I prefer more for parties for extra creamy taste.
- Spray the baking dish with oil spray to prevent the rice from sticking during the baking process.
- The thinner the salmon sashimi slices, the more ‘petals’ your rose will have.
- Add extra crunch by serving sushi bake with sliced kimchi, cucumber or jalapenos.
No Limit Cooking 
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