Creating A Sushi Wedding Cake: A Unique Guide

A sushi wedding cake is a unique and creative way to celebrate a special day. While some people opt for a traditional tiered cake, others are choosing to showcase their love of sushi by incorporating it into their wedding celebrations. The cake can be made with sushi rice, fresh fish, and various fillings and toppings, or it can be a regular cake decorated to look like sushi. Either way, it's a fun and unexpected twist on the traditional wedding cake that is sure to impress your guests.

Layering the rice and ingredients

Step 1: Prepare the rice

Wash the sushi rice thoroughly by placing it in a sieve and running it under cold water for about 2 minutes. Leave the rice to rest in the sieve for 20 minutes. Then, place the rice in a pot, pour in water, cover with a lid, and cook on medium heat. Once the water starts to boil, reduce the heat to a minimum and allow the rice to cook for another 9 minutes. When the time is up, turn off the heat and pour sushi vinegar over the rice. Transfer the rice to a bigger dish and allow it to cool for 15 minutes.

Step 2: Prepare the fillings

Chop all the ingredients for the fillings, such as cucumber, red pepper, spring onion, avocado, and surimi. Place them on a large plate for later use. You can also prepare a tuna mix by mixing canned tuna and avocado in a bowl until the fish becomes small flakes.

Step 3: Layer the rice and fillings

Prepare a springform cake tin by lightly oiling the edges or lining it with seaweed sheets. Start by layering 1/4 of the rice, using a metal or wooden spoon to press it down uniformly until you have an even thickness throughout.

Step 4: Add the fillings

Over the first rice layer, sprinkle most of your chopped ingredients. The number of rice layers you choose to have will determine how you distribute the ingredients. Place another rice layer, then spread the tuna mix evenly so that it covers the entire surface.

Step 5: Repeat as needed

Repeat the process of layering rice and fillings until you have reached your desired number of layers. Remember to press down on each rice layer to ensure a firm and easy-to-cut sushi cake.

Step 6: Final touches

Once the last rice layer has been placed, press it down as usual and cover the cake with cling film. Place a springform tin bottom of a slightly smaller tin over the top of the cake and the cling film. Gently press down, especially on the edges, and then place some heavy bottles or jars on top to press the entire sushi cake down. This step will help make the cake firmer and easier to cut when serving.

Step 7: Unmould and decorate

Finally, take the sushi cake out of the springform tin and place it on a plate. You can decorate it with various ingredients, such as spring onions, pepper, raw fish, seaweed salad, or Japanese pickled cucumbers.

Preparing the fillings

The beauty of making a sushi cake is that it allows you to get creative with the fillings. You can use fresh raw fish such as tuna, salmon, sea bass, or any other sushi-grade fish, or opt for canned fish if fresh fish is not available. You can even use fried shredded duck or smoked fish like salmon or mackerel.

For the tuna filling, start by mixing the tinned fish and avocado in a bowl with a fork until the fish becomes small flakes. You can also add other ingredients such as red pepper, cucumber, spring onion, and surimi, finely chopping them and placing them on a large plate for later use.

If you want to add some spice, you can include sriracha sauce in your tuna mix. You can also use other sauces like mayonnaise or avocado mayonnaise. A pinch of salt and pepper will also enhance the flavour.

Don't be afraid to experiment with different combinations of fillings to create a unique and delicious sushi cake.

Remember to chop and prepare all your fillings in advance, as this can be the most time-consuming part of the process.

Shaping the cake

Before you begin shaping, it's essential to prepare and cook the sushi rice. Wash the rice thoroughly by rinsing it in a sieve under cold running water for about 2 minutes. Let the rice rest in the sieve for at least 20 minutes. While the rice is resting, prepare your desired fillings, such as tuna, avocado, cucumber, and red pepper, ensuring they are finely chopped or cubed.

Once the rice is cooked and slightly cooled, it's time to start layering. Prepare a springform cake tin by lightly oiling the edges or lining it with seaweed sheets. Begin by spreading a thin layer of rice on the bottom of the tin, using a metal or wooden spoon to press it down uniformly, creating an even thickness.

Sprinkle your chosen fillings over the rice layer. The amount of filling you use will depend on the number of rice layers you plan to have. Generally, it's a good idea to distribute the ingredients evenly between the layers.

Add another layer of rice on top of the fillings and gently press it down. Repeat this process until you've added all your desired layers, ending with a final rice layer. It's common to have two or three rice layers, depending on the size of your tin and the height you want to achieve.

Once all the layers are in place, cover the cake with cling film. Place a springform tin bottom, slightly smaller than the cake, on top of the cake and cling film. Gently press down, especially around the edges, and then place some heavy bottles or jars on top to weigh it down. This step will help compress the layers, making the cake firmer and easier to slice when serving.

Finally, remove the cake from the springform tin and place it on a serving plate or board. Now, your sushi wedding cake is almost ready for decoration!

Remember, the key to shaping a sushi wedding cake is to take your time, press the rice layers gently but firmly, and ensure your fillings are evenly distributed. This process may take some practice, but with patience and creativity, you'll be able to create a beautiful and delicious sushi wedding cake.

Creating the toppings

Choose your ingredients:

Firstly, gather your toppings ingredients. You can use a variety of fresh ingredients such as spring onions, red pepper, avocado, cucumber, and surimi (crab stick). You can also include raw or smoked fish such as tuna, salmon, or mackerel, ensuring it is the freshest 'sushi-grade' fish.

Prepare the ingredients:

Wash and finely chop your chosen ingredients into small cubes or thin slices. For example, you can chop the cucumber, pepper, spring onion, avocado, and surimi as mentioned in the recipe by Ramona's Cuisine. You may also want to include some seaweed salad as a topping.

Get creative:

This is where you can really have fun and express your creativity. Think about how you want your sushi wedding cake to look and start designing your toppings. You can arrange the ingredients in layers between the rice layers, or create decorative patterns and designs on top of the cake.

Add the finishing touches:

Once you're happy with your toppings, it's time to add the final touches. You can use ingredients such as soy sauce, wasabi paste, and pickled ginger to enhance the flavour and presentation. These can be served on the side or carefully drizzled or placed on top of the cake.

Remember, the beauty of making a sushi wedding cake is that you can get creative with the toppings and design. Don't be afraid to experiment and try out different combinations of ingredients to find what works best for your taste and aesthetic preferences.

Assembling the cake

Firstly, prepare your sushi rice according to the packet instructions. You will need to wash the rice and leave it to rest before cooking it on the hob. Once it is cooked, pour over sushi vinegar and leave it to cool in a large dish.

Next, prepare your chosen fillings. For a spicy tuna filling, mix tinned tuna with avocado, lemon or lime juice, red pepper, a small amount of sriracha sauce, mayo, salt and pepper. Chop up any other fillings you would like to include, such as cucumber, spring onion, avocado, and surimi.

Now it's time to assemble the layers of your cake. You can use a springform cake tin to build the cake, lining the edges with seaweed sheets or greasing them with oil. Start with a layer of rice, pressing it down with a spoon to create a uniform thickness. Then, sprinkle over your chosen fillings. Repeat this process, creating as many layers as you like. Finish with a final layer of rice.

To help the cake keep its shape, cover it with cling film and place a springform tin that is slightly smaller than the base of the cake on top. Weigh this down with some heavy bottles or jars and leave it to chill in the fridge.

Finally, remove the cake from the tin and place it on a plate. Decorate the cake to your taste, and serve with pickled ginger, soy sauce, and wasabi paste.

Frequently asked questions