Salmon Sushi Cake Recipe
Impress your friends with this simple smoked salmon sushi cake recipe, celebrating the best of smoked salmon, veggies, and Lee Kum Kee Sriracha Mayo.
Inspired by a Philadelphia roll, the layers of smoked salmon, cucumber, avocado, and cream cheese harmonize and are accentuated by the creamy heat of the Sriracha Mayo. This is a must for the garnish as it adds a boost of flavor to the dish that will have everyone asking for the recipe!
What You Will Need
Ingredients
- 2 cups cooked and cooled sushi rice (seasoned with rice vinegar, sugar & salt)
- 200 g smoked salmon slices
- 2 nori seaweed sheets
- 100 g cream cheese (softened)
- ½ cucumber, julienned
- 1 avocado, thinly sliced
- 1 tsp Lee Kum Kee Pure Sesame Oil (to grease container)
- 1 tbsp black sesame seeds (for garnish)
Seasoning
- Lee Kum Kee Sriracha Mayo, for drizzling
Made with
Lee Kum Kee products
How to make it
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Lightly brush the inside of a glass container (loaf dish or square dish) with Lee Kum Kee Pure Sesame Oil. This will help release the sushi cake later.
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Assemble the Sushi Cake in the following order:
- Place a layer of smoked salmon slices on the bottom of the container, covering it completely.
- Spread a thin, even layer of sushi rice over the salmon. Press gently with the back of a spoon to compact.
- Place 1 sheet of seaweed on top of the rice.
- Spread a thin layer of cream cheese over the seaweed.
- Evenly add cucumber sticks and avocado slices.
- Place another sheet of seaweed on top.
- Spread a final even layer of sushi rice over the seaweed. Press down gently to set.
-
Cover and refrigerate for at least 30 minutes to help it firm up. To unmold, run a knife around the edges and carefully flip onto a serving plate.
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Sprinkle black sesame seeds on top and drizzle with Lee Kum Kee Sriracha Mayo before serving.
Enjoy and check out more easy sushi recipes on our seafood recipes page!
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