Sushi Cake Platter

Really want to impress someone or basically create an art project using food? This Sushi Cake Platter takes playing with your food on a whole other world. Honestly, as fancy or as difficult as this looks to make, it is quite simple and the best part is you can design it however you want. Really let your artistic side show and get creative! Make it with a partner and have fun! I guarantee you that this will be a show stopper. Of all my recipes, this is my most complicated and difficult but it is very rewarding if you pull it off!

Note: When I make sushi I don't pay attention to number of servings. I usually cook ~4 cups of rice to be my rate limiter. But for this cake you will probably need double or triple that.

Time to make: 1-3 hours (depends how detailed you want to get)

Utensils

1. Large Circular Platter

2. 9 Inch Spring Form Pan

3. Knife

4. Tray

5. Frying Pan

6. Skewer

7. Multiple Plates for each ingredient

8. Bamboo sushi roller (optional)

Ingredients:

1. Seaweed Sheets

2. Sushi Rice About 4-8 cups

3. Water (about double the amount of rice)

4. Club size Salmon Filetcut in half)

5. Seasoning Salt

6. Oil

7. Jumbo Shrimp butterflied with tail (Optional)

8. Avocados (At least 4)

9. Sushi Mayonnaise

10. Sriracha (Optional)

11. Rice Vinegar

12. Soy Sauce

13. Unagi (Eel sauce)

14. Carrots

15. Cucumber

16. Pink Ginger (Optional)

17. Wasabi (Optional)

18. Kale (Garnish)

19. Cherry tomatoes (Garnish)

20. Lemon (Garnish)

21. Caviar (Garnish)

Directions:

1. Either in a Rice Cooker or in a large pot, cook the rice by adding the desired cups of rice and adding double the number of cups of water. When making sushi rice it is important to have it slightly more moist so that it is sticky. A little more than a 2:1 ratio will be ideal.

2. While the rice is cooking, season the tail half of the salmon, keeping the thicker half for sashimi. Add oil to a pan and cook the seasoned half over medium heat. This will be used for the rolls, which will be used to surround the main cake. Set aside.

3. Butterfly some jumbo shrimp and boil or pan-fry until cooked. Set aside

4. Turn 2.5 Large carrots into matchsticks using a grater or with a knife. The remaining half you can wedge 5 indents, spaced apart evenly. Then slice to make flower carrots. Now cut the cucumbers into matchsticks or long sticks.

5. Slice the avocados into little strips.

6. When the rice is finished cooking, add some rice vinegar to moisten and add flavour.

7. Cut up a Seaweed sheet into a circle and place into the spring form pan to serve as the base. Add some rice until it is about halfway up the sides of the pan and compress until the top is flat as can be. Next unspring the pan and place the rice base in the middle of the platter.

8. Add sliced avocados on top of this base. Stuff the spring form pan again with rice, the same way as above but without the seaweed and place on top of the avocados.

9. With a Sharp knife, turn the thick side of the salmon filet into sashimi and layer them nicely on top. Drizzle your mayonnaise and sriracha in zig zag motions on top of the salmon. Add one more layer of rice and use the remainder for the rolls.

10. Now that you have a cake, you can cut out 4 sheets of seaweed and create a design. Be creative! I chose spikes!

11. Drizzle the top with unagi sauce and you have your cake!

12. Now you can decorate the top however you like! I used skewers and continuously turned layers of ginger strips to form a rose as my centre piece. Following that i fanned 4 quarters of an avocado and placed them in a way that they were all facing the same direction. On the outer layer of the cake I interchangeably placed the flower carrots and jumbo shrimps.

13. For the sushi rolls simply spread enough rice to cover the shiny side of the seaweed sheet and add some mayo horizontally near one end of the sheet. Place cooked salmon, cucumber, matchstick carrots, and some avocados into thin layers. Roll firmly but gently and then cut into even sizes. Place them however you like around the cake base.

14. Slice up some lemon wedges, wash the cherry tomatoes, and find 6 evenly sized kale leaves. Interchange the kale and lemon to fill up the remainder of the platter, and add a cherry tomato at the base of each kale leaf.

15. Unused sushi pieces can be eaten as a snack!

16. Now you can cut the cake into wedges and serve with ginger, wasabi, and soy sauce!

If you have any questions do not hesitate to ask! Would you like me to do all the work and make one for you? Order now!

If you made it yourself, let me know how it went! Like, Comment, and Subscribe!