Sushi Wedding Cake: A Step-By-Step Guide To Making Yours

A sushi wedding cake is a cake-shaped dish made entirely of sushi rice and raw fish. It is a unique and creative way to serve sushi, especially at weddings, and can be a beautiful and colourful centrepiece. The bulk of the cake is made of sushi rice, which is sturdy enough to form stable rounds. The cake is typically made in a cake springform, with multiple rice layers and fillings of raw fish such as salmon, tuna, and yellowtail. The cake is then decorated with various ingredients such as avocado, spring onions, and surimi. While it may look complex, making a sushi wedding cake is relatively simple and does not require any special tools or skills.

Choosing your fish

When it comes to choosing your fish for a sushi wedding cake, there are a few important things to keep in mind. Firstly, it is crucial to use only the freshest, high-quality fish that is specifically graded for sushi. This is because the fish will be consumed raw, so food safety is paramount.

The type of fish you choose is also important. Popular options include salmon, tuna, and yellowtail, as seen in the example of a sushi wedding cake that used "huge quantities of salmon, yellowtail and ahi". You can also use a variety of fish to create different layers and flavours in your sushi cake. For instance, consider using raw tuna, raw salmon, raw sea bass, or any other fresh raw fish that is available to you.

If you are unable to source fresh fish, there are alternatives. Canned fish can be a good option, and it allows for more creativity with fillings. For example, you could use canned tuna in brine or water, which is a more accessible option that still tastes great.

Smoked fish is another delicious possibility for your sushi wedding cake. Smoked salmon or mackerel can add a unique flavour to your creation.

Remember, the key to choosing your fish is freshness and quality. With the right ingredients, your sushi wedding cake is sure to be a show-stopping and delicious addition to your special day.

Preparing the rice

When you are ready to assemble the cake, start by layering the rice in a springform cake tin. Use a metal or wooden spoon to press the rice down uniformly, creating an even thickness throughout. Depending on your preference, you can choose to make 2, 3, or 4 layers of rice. For a firmer cake that is easier to cut, place a springform tin bottom of a slightly smaller tin over the top of the cake and press down, especially on the edges. You can also place some heavy bottles or jars on top to add pressure.

If you are using raw fish, chop it into tiny cubes and make a layer with just the fish, or mix it with other ingredients such as avocado, cucumber, or surimi. You can also use canned tuna instead of raw fish. Simply mix the tuna with avocado and lemon or lime juice until the fish becomes small flakes.

Layering the ingredients

Start by preparing the sushi rice, which forms the bulk of the "cake". Wash the rice thoroughly and let it rest for about 20 minutes. While the rice is resting, prepare your fillings. For a spicy tuna filling, mix canned tuna with avocado, lemon or lime juice, finely chopped red pepper, sriracha sauce, mayo, and a pinch of salt and pepper. You can also chop up other ingredients like cucumber, avocado, and surimi to sprinkle between the rice layers.

Cook the rice according to the package instructions, usually by boiling it for a few minutes and then reducing the heat to a minimum for an additional 9 minutes. Once the rice is cooked, pour sushi vinegar over it and mix well. Allow the rice to cool for about 15 minutes.

Prepare your cake tin by oiling the edges or lining them with seaweed sheets. Start layering your "cake" by adding a quarter of the rice to the tin, pressing it down uniformly to create an even layer. Sprinkle your chosen fillings over the rice layer, reserving enough ingredients for the remaining layers. Repeat this process until you have reached your desired number of layers, usually three or four.

Once you have added your final rice layer, cover the "cake" with cling film. Place the bottom of a slightly smaller springform tin on top of the cake and press down, especially on the edges. Weigh it down with heavy bottles or jars to help the cake firm up and make it easier to cut and serve.

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

Your sushi wedding cake is now ready to be enjoyed and admired by your guests!

Making the wasabi and ginger

Wasabi is a fiery and pungent condiment that is an essential component of sushi. While it is readily available in supermarkets, making your own wasabi paste at home is easy and rewarding. To make wasabi paste from powder, simply combine equal parts wasabi powder and water in a bowl and mix vigorously until you achieve a slightly dry and not-too-runny consistency. Cover the bowl and let the mixture sit for about 15 minutes to allow the flavours to develop fully. That's it—your wasabi paste is now ready to be served and enjoyed!

Alternatively, you can make wasabi paste from fresh wasabi rhizome (stem). First, purchase a fresh wasabi rhizome and a traditional Japanese grater called an oroshigane, or use a fine microplane grater. Prepare the wasabi by trimming off the stem and any rough parts, then use a vegetable peeler to remove the thin outer layer of skin. Grate the wasabi in a circular motion, using the side of a chopstick to push it through the grater. As you grate, the wasabi will release its heat and fragrance. To prevent oxidation and preserve its flavour, place the grated wasabi on a small wooden board covered with a damp cloth or in a bowl of ice water.

Now, let's move on to making pickled ginger, also known as gari or amazu shoga. Gari is commonly served with sushi and helps enhance the flavours while cleansing the palate. To make your own, start by peeling and cutting 8 ounces of fresh young ginger root into chunks. Place the ginger in a bowl, sprinkle with 1 1/2 teaspoons of sea salt, and let it stand for about 30 minutes. Transfer the ginger to a clean jar and boil a mixture of rice vinegar and sugar in a saucepan. Pour the boiling liquid over the ginger in the jar. Allow the mixture to cool, then seal the jar. The liquid may turn slightly pink due to a natural reaction between the ginger and rice vinegar, which is perfectly normal. Store the pickled ginger in the refrigerator for at least one week before serving.

Decorating the cake

Choosing the Right Ingredients

Select the freshest and highest-quality fish for your sushi cake. This is crucial as sushi is typically made with raw fish. Consider using raw tuna, salmon, sea bass, or any other fresh fish that is suitable for sushi. Canned fish, such as tuna, is a good alternative if fresh fish is not available. Other ingredients to include are spring onions, scallions, avocado, cucumber, and surimi (crab cake, fish cake, or crabmeat).

Creating the Sushi Cake Layers

The bulk of your sushi cake will be made of sushi rice, which is sturdy enough to form stable layers. You can use regular cake pans as molds for your rice layers. Start by lining the pans with plastic wrap or parchment paper. Then, press the rice firmly into the pans to create a compact and even layer. The number of layers you choose to make will depend on the size of your pans and the desired height of your cake.

Adding the Fish and Fillings

Before assembling your cake, chop and prepare all the ingredients that will go between the rice layers. In addition to the fish, you can include ingredients such as avocado, cucumber, spring onion, and surimi. You can also get creative with your fillings by adding ingredients like Japanese pickled cucumbers, seaweed salad, or spicy sauces. Remember to always taste your fillings to ensure they complement each other and create a delicious combination.

Assembling the Cake

Once your rice layers and fillings are ready, it's time to assemble the cake. Start with a layer of rice, then add a layer of fillings. Continue alternating between rice and fillings until you reach the top layer. Be sure to press each layer firmly to ensure the cake holds together. If using a springform pan, you can use the pan's outer ring to help compress the layers and create a compact cake.

Decorating the Exterior

The exterior of your sushi cake can be decorated with various ingredients to create a visually appealing presentation. Consider using ingredients such as:

• Seaweed sheets: Wrap the outside of the cake with roasted seaweed sheets to give it a traditional sushi look.
• Sesame seeds: Sprinkle white or black sesame seeds on the rice layers for added texture and flavour.
• Tobiko (fish roe): Add small orange or red fish roe on top of the cake for a pop of colour and a touch of brininess.
• Thinly sliced vegetables: Use thin strips of avocado, cucumber, or radish to create a decorative pattern on the outside of the cake.
• Edible flowers: Add a touch of elegance and colour by placing edible flowers on top of the cake.

Adding Final Touches

To complete your sushi wedding cake, consider adding some final touches such as:

• Pickled ginger: Place a small pile of pink pickled ginger on the side of the cake, resembling the ginger typically served with sushi.
• Wasabi: Create a small mound of wasabi paste, either store-bought or freshly grated, on a small plate or directly on the cake stand.
• Soy sauce: Provide small dishes of soy sauce for guests to dip their sushi slices into.
• Chopsticks: Place a pair of chopsticks on the cake stand or next to the cake for added authenticity.

Remember, the key to decorating a sushi wedding cake is to be creative and have fun with it! Play around with different ingredients, colours, and textures to create a unique and mouth-watering display that your guests will love.

Frequently asked questions