Easy Tuna Sushi Cake
I’ll be honest, there’s no raw fish here and no rolling mat either. It’s canned tuna, rice, cucumber and a whole lot of avocado, layered upside down in a bowl, chilled, then flipped onto a plate like a cake. People cut into it and make a little noise. That’s the fun of it.
The avocado goes in first, at the bottom of the bowl, so it ends up on top. Fan the slices tightly and overlap them a bit, because any gaps show once you flip it. Press every layer of rice down firmly with the back of a spoon. That’s what holds the whole thing together when you slice it. I season the rice with a little rice vinegar and sugar so it tastes like sushi and not plain rice, then finish the top with spicy mayo and a sprinkle of chia seeds.
An easy tuna sushi cake made with canned tuna, seasoned rice, cucumber and sliced avocado, layered in a bowl and chilled until it holds its shape. It's a fun centerpiece for a summer lunch. Slice it into wedges and serve it cold, with extra spicy mayo on the side.
Ingredients
Equipment
Method
- Cook the rice in a pot of salted boiling water for about 15 minutes, until tender. Drain well, spread it on a tray and, while it's still warm, sprinkle with the rice vinegar, sugar and salt and toss gently. Let it cool completely.1 1/3 cups long-grain white rice, 2 tablespoons rice vinegar, 2 teaspoons sugar, 1/2 teaspoon salt
- Line a 7- to 8-inch bowl with plastic wrap, leaving plenty hanging over the edges. Halve and pit the avocados, slice them thinly and fan the slices over the bottom and up the sides of the bowl, overlapping them so there are no gaps.3 ripe avocados
- Spread a third of the rice over the avocado and press it down firmly with the back of a spoon. Flake the tuna with a fork and scatter it over the rice in an even layer.6 oz canned tuna
- Cover the tuna with another third of the rice and press it down. Slice the cucumber into thin rounds and lay them over the rice, then top with the rest of the rice, pressing firmly to level the surface.1 English cucumber
- Fold the plastic wrap over the top and refrigerate for at least 2 hours, until firm.
- Stir the mayonnaise and sriracha together. Open the plastic wrap, set a serving plate over the bowl and flip them together, then lift off the bowl and peel away the wrap. Drizzle the spicy mayo over the avocado, sprinkle with chia seeds and cut into wedges with a sharp knife.3 tablespoons mayonnaise, 1 teaspoon sriracha, 1 teaspoon chia seeds
Nutrition
Notes
Short-grain sushi rice holds together even better if you have it; cook it according to the package. Toasted sesame seeds work in place of the chia seeds.
You might also like our Avocado Shrimp Bites.
made this for my sisters birthday lunch and it looked so cool when i flipped it. the spicy mayo on top is perfect
tasty but mine cracked a little when i cut it. used regular rice, next time ill try sushi rice like the note says
so easy and no raw fish which my husband appreciated lol. used two small cans of tuna and it was plenty