Let’s talk food trends. I know a lot of food media companies and recipe developers probably scoff at viral food trends, dismissing them as fleeting or too gimmicky. But lucky you, this is not one of those places. Here at Spring Street Kitchen, we’re all about embracing what’s fun, easy, and, most importantly, what makes you excited to eat.

Are “food trends” the most delicious and flavor-complex recipes out there? Heck no! But are they a blast to try and a quick way to get out of a cooking rut when it’s 6 pm and OMG you just need a freaking meal on the table? YUP.

Enter this sushi cake. Groundbreaking? No. Going to replace your sushi order from your favorite spot? Absolutely not. But do I really need another excuse to eat sushi and large amounts of spicy mayo? Also no. Sometimes, that’s the magic of a food trend—it’s not about reinventing the wheel but having a good time rolling with it.

So, here’s to having a little fun in the kitchen, letting go of the need for perfection, and maybe, just maybe, slicing into a sushi cake for dinner tonight. It’s not going to win any culinary awards, but it might just make your Wednesday night a bit more exciting. And isn’t that the point?

Happy cooking, and remember, food should be fun—especially when it involves spicy mayo.

Print Recipe

Sushi Cake

This sushi cake is a fun, easy way to satisfy your sushi cravings at home, layering all your favorite sushi ingredients into one delightful slice. It's not groundbreaking, but it's a delicious excuse to enjoy sushi and plenty of spicy mayo.

Course: Main Course

Ingredients

2 cups Left over cooked rice
2 tablespoons rice vinegar
1 lb shrimp cooked and finely chopped
1/3 cup Japanese mayo
2-3 tablespoons sriracha
1 cucumber thinly sliced
1 avocado thinly sliced
1 jalopeno thinly sliced

Instructions

Line a 9×13 pan with plastic wrap. Season your rice by adding rice wine vinegar. Add the rice to the bottom of your pan and press firmly.
Prep your shrimp by combining mayo and sriracha. Set aside until ready to assemble.
on top of rice layer in cucumber followed by avocado. Then layer with shrimp mixture.
Wrap ends of plastic wrap over the loaf pan and press firmly to make sure everything is compacted and sticks together. Flip over. Top with jalopeno and more sriracha. Enjoy!