Sushi Cake (No-Bake Layered) | CookOS

Sushi Cake

Name: Sushi Cake (No-Bake Layered)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Japanese-Inspired
Ingredients: 1 lb cold smoked steelhead; 3 cups sushi rice, cooked; 1 package roasted seaweed snacks (nori); 8 oz cream cheese; 1 medium cucumber; 1 avocado; 1/4 cup mayonnaise; 1 tbsp sriracha; Soy sauce, for serving

A no-bake layered sushi cake that stacks smoked steelhead, sushi rice, nori, cream cheese, cucumber, and avocado into an elegant, sliceable appetizer. It requires no cooking skill and delivers sushi flavor without rolling.

🌍Japanese-Inspired 🏷️Sushi cake 🏷️Smoked salmon 🏷️Sushi 🏷️No-bake Appetizer

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Total

45 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by milanarussianwife

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Ingredients

1 lb cold smoked steelhead
3 cups sushi rice, cooked
1 package roasted seaweed snacks (nori)
8 oz cream cheese
1 medium cucumber
1 avocado
1/4 cup mayonnaise
1 tbsp sriracha
Soy sauce, for servingoptional

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Instructions

1
Line a rectangular baking dish with plastic wrap, leaving some overhang on the sides.
2
Arrange the sliced smoked steelhead in a single, even layer on the bottom of the prepared dish.
3
Spread the cooked sushi rice over the steelhead, pressing down gently to form an even layer.
4
Place a layer of nori sheets on top of the rice.
5
Spread half of the cream cheese over the nori layer.
6
Arrange the sliced cucumber in a single layer over the cream cheese.
7
Add a layer of sliced avocado on top of the cucumber.
8
Spread the remaining cream cheese over the avocado.
9
Add a final layer of nori sheets.
10
Cover and refrigerate for at least 30 minutes to allow the cake to set.
11
Place a serving platter on top of the baking dish and carefully flip it over to unmold the sushi cake. Remove the plastic wrap.
12
In a small bowl or squeeze bottle, combine the mayonnaise and sriracha. Drizzle the spicy mayo over the top of the sushi cake.
13
Cut the cake into individual squares and serve with soy sauce for dipping.

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Tips & Notes

Pro tips

Use cold smoked steelhead sliced thin; warm fish will wilt the layers and release excess moisture.
Press each layer gently with an offset spatula or the bottom of a measuring cup to bind layers without crushing the rice.
Chill the assembled cake for at least 1 hour before slicing so cream cheese sets and holds the structure firm.
Cut with a hot, wet knife to prevent nori from cracking and rice from sticking to the blade.

Substitutions

Smoked steelhead → smoked salmon or lox (same texture and flavor profile)
Roasted nori snacks → nori sheets cut into pieces (more pliable, easier to layer)
Cream cheese → mascarpone or Greek yogurt (lighter texture, tangier flavor)
Sriracha → wasabi or jalapeño paste (adjust heat level to taste)

Storage & make-ahead

Cover and refrigerate up to 8 hours. Do not freeze; dairy and raw fish do not refreeze well. Serve cold.

Equipment

8-inch round or square cake mold or ring · offset spatula · sharp serrated knife

Common Questions

Do I need to cook the sushi rice ahead of time?

Yes. The sushi rice must be cooked and cooled completely before layering, so prepare it at least 1–2 hours ahead or use day-old rice.

Can I make this sushi cake the night before?

Yes. Assemble it, cover it with plastic wrap, and refrigerate up to 8 hours. Keep it cold until serving to prevent the cream cheese from softening.

What can I substitute for smoked steelhead?

Use smoked salmon, lox, or cured trout. Avoid raw fish unless you use sushi-grade and are confident in food safety.

Can I use regular mayonnaise instead of spicy mayo?

Yes. Mix 1/4 cup mayo with 1 tbsp sriracha (or to taste) to make spicy mayo, or use plain mayo if you prefer no heat.

How do I slice this without it falling apart?

Use a long, sharp knife dipped in water between cuts. Cut gently with a sawing motion, not downward pressure. Chill the cake thoroughly before slicing.