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.

No Limit Tip: Spray the baking dish with oil spray to prevent the rice from sticking during the baking process.

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:
1. Make the salmon and imitation crab mixture and set it aside.
2. Make the sashimi flowers and refrigerate until the sushi cake is done.
3. To make the sushi cake, add 3 cups of sushi rice, sprinkle furikake seasoning, add 4 cups of salmon and crab mixture, and repeat.
4. Cover with foil and bake at 350 degrees in an oven for 30 minutes.
5. Top the cooked sushi cake with plenty of tobiko or masago, add the sashimi flowers, and drizzle on extra sauces that you like.
6. Remove the rim of the springform pan and serve with roasted seaweed layers.

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