This no-bake sushi cake turns a beloved Philadelphia roll into a show-stopping centerpiece, layering silky salmon, tangy cream cheese, crisp cucumber, and perfectly seasoned rice. It slices beautifully into neat little squares, making it ideal for parties, light dinners, and elegant appetizers. If you love salmon, you will also enjoy our Creamy Baked Salmon over a Rice Cushion and Pink Salmon in Creamy Cheese Sauce.
Ingredients
- 200 g (7 oz) lightly salted salmon or trout, sliced very thin
- 200 g (7 oz) Philadelphia cream cheese
- 200 g (7 oz) cucumber, sliced very thin
- 500 g (1.1 lb) cooked rice, warm, sticky and salted (a splash of rice vinegar or soy sauce, optional)
Instructions
- Line a round cake or springform pan with plastic wrap.
- Arrange the thin salmon slices so they completely cover the bottom of the pan, overlapping slightly.
- Spread the cream cheese over the fish in an even layer.
- Layer the thin cucumber slices on top.
- Cover everything with the warm, well-seasoned rice, pressing it down firmly so it sticks together.
- Refrigerate for 30 to 60 minutes.
- Unmold, flip the cake onto a plate, and cut into small squares before serving.
Tips
- Use a sharp, wet knife for clean slices, wiping the blade between cuts.
- Chill the cake well before unmolding so the layers hold their shape.
- For safe handling of lightly salted fish, check the food safety guidance at USDA, and for more salmon inspiration browse Allrecipes.
Nutrition: per 100 g: 130 kcal, protein 6 g, fat 5 g, carbs 15 g.