A Sushi Wedding Cake is for the Die-Hard Fish Fan
By: Leah Rodrigues
Published: February 22, 2012

A sushi wedding cake is for the die-hard fish fan (or couple).  Robert and Christina, the masterminds behind the sushi wedding cake, created this temple of extraordinary fish for their friends as a wedding gift. Each tier is created by molding rice in various cake molds and covering it with different slices of fish.  Avocado and edamame are added for color and texture.  As a bonus, they made an tiered ice cream cake for dessert.
Ingredients:
6 c raw short-grain rice, steamed, cooled, but not prepared with vinegar as for sushi (refrigerating the vinegared rice causes the texture to change and become undesirable)
	1 1/4 pounds sushi-grade salmon, cut into long nigiri-style slices
	1 pound sushi-grade yellowtail, 3/4 of it cut into long nigiri-style slices, the rest chopped and set aside
	1 lb sushi-grade tuna, 3/4 of it cut into long nigiri-style slices, the rest chopped and set aside
	3/4 c tobiko
	1/2 c wasabi tobiko
	1 c ikura
	1 block tamago, cut into stars, hearts, and crescents with canape cutters, scraps saved and minced
	1 lb cooked shrimp, peeled, deveined, and minced
	1 tbsp Korean hot pepper powder
	1/2 tsp sugar
	1/4 tsp salt
	1 tbsp high-quality canola-oil mayo
	1/2 seedless cucumber, partially peeled in decorative stripes, then sliced thinly into quarter- and semi-circles
	2 c loosely packed mache leaves
	pickled ginger, drained and pressed into rosebud shapes
	5 scallions, green parts only, finely chopped
	1 c cilantro, finely chopped
	1 tbsp sesame oil
	1 tsp fish sauce 
	1/4 tsp salt
	1 tsp sugar
	1 tbsp inamona (kukui nut)
	3 ripe avocadoes, all but one half mashed; reserved half thinly sliced the long way
	1 tsp lemon juice
	1/2 tsp salt
Equipment:
one 12-inch, one 9-inch, and one 6-inch cake pan, standard wedding-cake sizes, lined with plastic wrap, with lengths of plastic wrap extending over the sides
	one 9-inch and one 6-inch round of heavy cardboard, covered in foil
	one 3-inch round ring mold
	one 14-inch or larger completely flat plate, preferably sturdy and not fragile
	heavy cans, jars, or other items to use as weights
	refrigerator space
	bride and groom cake toppers of your choice
For instructions, click here.

Comments:
Jack Ramsay
March 29, 2012

I definitely love sushi! I wouldn't mind having this sushi cake for my upcoming wedding. It's very unique and tastefully done! Thanks for the recipe also! :)