Viral One Pot Sushi Cake

Rectangular pieces of sushi with salmon and tuna slices on rice, topped with green chili slices and sesame seeds, arranged on a wooden board. A pair of chopsticks holds one piece.

5 from 2 reviews

A Tik-Tok viral sushi moment made with layers of seasoned rice, salmon+tuna, and fresh toppings pressed into one beautiful, sliceable dish.

Prep Time15

Total Time15

Course: Appetizer, Main Course

Cuisine: Japanese

Keyword: easy sushi, homemade sushi, salmon sushi, tik tok viral

Servings: pieces

Author: The Modern Nonna

Equipment

Ingredients

The Rice

2.5 cups cooked sushi rice
salt to taste
1.5 tablespoons rice wine vinegar
½ teaspoon honey

The Sushi Grade Fish

1 pound sushi-grade salmon tuna, or both. I used a mix of both that I cut into thin slices

Additional Ingredients

¼ cucumber cut into thin circles
1 avocado thinly sliced
1 sheet of nori

Instructions

Prep

Note: always buy sushi-grade fish from a trusted fishmonger or seafood counter, and be sure to ask if it’s safe to eat raw.
In a bowl, mix together the rice wine vinegar and honey. Set aside.
Cook the rice as per the package instructions. I like to add a generous pinch of salt to my water. Let it cool, then add the rice vinegar and honey mixture. Stir.
Using a sharp knife, cut the sushi-grade fish into thin slices. Set aside. Thinly slice the avocado, and cut the cucumber into thin circles. Set aside.

Assembly

To assemble, place a piece of plastic wrap into a 9 by 9 square dish, making sure to cover the bottom and sides. Add the sushi-grade fish, alternating pieces of salmon and tuna until you have a nice even layer covering the bottom of the dish.
Next, add the thinly sliced avocado.
Then, add a layer of the cucumber.
Finally, add the rice mixture. Using wet hands, press the rice down into an even layer, followed by a sheet of nori paper on top.
Gently invert the dish onto a cutting board.
Cut into squares and garnish with spicy mayo, sriracha, sesame seeds, or furikake seasoning. Enjoy with soy sauce on the side.
Scroll up the post for tips on choosing the right sushi-grade fish, serving suggestions, and FAQs.

Notes

Food Safety: Always use seafood labeled safe for raw consumption and store the sushi cake properly in the refrigerator.

Sushi-Grade Fish: Use your favorite sushi-grade options like salmon, tuna, or a mix of both for the best flavor and texture.

No Raw Fish Option: Not into raw fish? No problem! Use smoked salmon, crab, or cooked shrimp — just slice thin for easy layering.

Vinegar Swap: You can swap rice wine vinegar for mirin. Since mirin is sweet, reduce or skip the honey to keep the rice from tasting too sweet.

Creamy Twist: Add a layer of cream cheese between the avocado and cucumber for a Philadelphia roll–style bite.

Garnish Ideas: Finish with sesame seeds, furikake, Sriracha, Yum Yum sauce, spicy mayo, pickled ginger, wasabi, or soy sauce.

Proper storage: Sushi cake should not sit at room temperature for more than 1–2 hours. Because it contains seasoned rice and seafood, enjoy or refrigerate right away for safety.

Nutrition