Vegan Sushi Cake

rainbow sushi cake

♫ Listening to: Yukarin’ Disco by Yukari Fresh ♫

I had the idea for this rainbow sushi cake over a year ago when we were sitting in a park in Sebastopol, waiting for our dog trainer. I miiiiiiight have a little problem with follow through, considering it took me almost a year to actually make it, and then another 5 months to type up the recipe and post it. I love making cute food, but I don’t love spending even more time on the computer after my 8-10 hours I already spend for work. Can someone please be my assistant? I wonder if Alexa can learn how to update my website for me. Not that I have an alexa, but if she can do that, I’d seriously consider getting one.

I used a set of 3 6" round cake pans to make this sushi cake. If you have a tall springform pan, it might be easier to use that than the stacking method I used. If you think this recipe seems too challenging, but you like rainbow foods, you can also just skip the part where we stack it, and just make it into rainbow sushi bowls. If you like sushi bowls, you might also like my galaxy sushi bowl recipe.

This recipe makes a 6” stacked rainbow sushi cake.

Step 1: Purple Rice

  • 2 ½ cups water
  • 10 butterfly pea flowers
  • 1 cup white sushi rice
  • 2 tablespoons sushi vinegar

Boil the butterfly pea flowers in the water until the water turns dark blue.

Strain the flowers out of the water using a fine mesh strainer or a v60 lined with a coffee filter.

Measure 2 cups of the blue water into a medium sized pot.

Add a cup of white sushi rice, reduce heat to simmer, cover, and cook until all water is absorbed into the rice.

Cool the rice covered.

Divide rice into 2 equal bowls.

Add sushi vinegar to one bowl of rice, mixing until it turns purple.

Line a cake pan with plastic wrap and press the purple sushi rice into the bottom of the plastic wrap lined cake pan. Set aside.

Step 2: Pickled Purple Veggies

Dollhouse Shortcut

Purchase pickled veggies instead of making them to save time.

  • purple cabbage
  • any vegetable (I used cucumbers)
  • 2 tablespoons sea salt
  • 2 cups warm water

Chop 1 cup of purple cabbage.

Slice 1 cup of other veggies.

Layer the veggies into a mason jar, alternating between the veggies and the cabbage. Press as much as you can possibly fit into the jar, so that it’s almost overflowing.

Mix 2 tablespoons of sea salt with 2 cups of warm water until it dissolves.

Pour the salt water into the mason jar until it reaches the top.

Screw the lid onto the mason jar tightly.

Leave on the counter for 10 days before opening and using.

Remove from the jar and layer between tea towels or paper towels to wick off the extra moisture. I skipped this step, and I ended up having a very drippy layer of pickled veggies, as you can see in the pictures.

Layer the dried purple pickled veggies in the cake pan on top of the purple rice. Set aside.

purple pickled cucumber slices

Step 3: Pink Rice

  • 2 cups water
  • ½ teaspoon beet powder
  • 1 cup white sushi rice
  • 2 tablespoons sushi vinegar

Measure the 2 cups of water into a medium sized pot and turn to high.

Add ½ teaspoon beet powder and a cup of white sushi rice.

Boil, reduce heat to simmer, cover, and cook until all water is absorbed into the rice.

Cool the rice covered.

Add sushi vinegar to the rice, mixing until it seems evenly distributed.

Press half of the pink sushi rice into the cake pan, on top of the pickled veggies. Try to make it reach the top of the cake and get it as level and even as you can on the top.

Cover with plastic wrap. Set aside.

Step 4: Yellow Rice

  • 2 cups water
  • ½ tablespoon turmeric
  • 1 cup white sushi rice
  • ½ teaspoon salt
  • some shakes of pepper
  • 2 tablespoons sushi vinegar

Measure the 2 cups of water into a medium sized pot and turn to high.

Add ½ teaspoon salt, ½ tablespoon turmeric, 1 cup of white sushi rice, and some shakes of pepper.

Boil, reduce heat to simmer, cover, and cook until all water is absorbed into the rice.

Cool the rice covered.

Add sushi vinegar to the rice, mixing until it seems evenly distributed.

Line a cake pan with plastic wrap.

Press half of the yellow sushi rice into the bottom of the plastic wrap lined cake pan. Set aside.

turmeric sushi rice in a cake pan

Step 5: Steamed Greens

Dollhouse Shortcut

Defrost a bag of frozen spinach if you want to skip the step where you steam the greens.

Wash and chop your greens. I used spinach and kale, but you can use anything you like or have on hand.

Steam them for 5 minutes.

Cool them until you can touch them without it hurting.

Squeeze any excess water out of them.

Add salt, pepper, and garlic powder to taste.

Press the greens into the cake pan on top of the yellow turmeric rice, until the cake pan is two-thirds full.

steamed greens in a cake pan

Step 6: Blue Rice

Press blue rice into the cake pan on top of the greens. You should already have the blue rice made from when you made the purple rice. Try to make it reach the top of the cake and get it as level and even as you can on the top.

Cover with plastic wrap. Set aside.

naturally colored blue sushi rice

Step 7: Pink Rice

You should still have half the pink rice leftover from before.

Line your last cake pan with plastic wrap.

Press the remaining pink sushi rice into the bottom of the last cake pan. Set aside.

pink sushi rice in a cake pan

Step 8: Carrots

Grate 2-3 carrots, using a grater. I made carrot ribbons with a vegetable peeler, but they ended up sticking out the sides of the cake, and I don’t think it looked very good. I recommend using a grater to grate your carrots, so that they stay in place.

Press the carrots into the cake pan, on top of the pink rice, filling the cake pan two-thirds of the way.

Step 9: Yellow Rice

You should still have yellow turmeric rice leftover from when you made it before.

Press the remaining yellow rice into the last cake pan on top of the carrots. Try to get it as even as you can on the top.

naturally colored yellow sushi rice

Step 10: Rainbow Cream Cheese

Buy a container of kite hill cream cheese.

Divide it evenly into 3 small bowls.

Color each bowl a different color of your choosing.

Mix each color well.

Spread all 3 colors side-by-side in a disposable piping bag fitted with a Wilton star tip 1M and chill in the fridge.

Step 11: Assemble and Decorate the Sushi Cake

Start with the first cake pan - the one with pink rice on top, and set a cake board on top of the cake pan.

Flip the cake pan upside down over the cake board.

Slowly lift the cake pan off, leaving the stack of sushi cake on the cake board.

Remove the plastic wrap carefully if it’s still attached to the cake.

Next, grab the cake pan that’s topped with blue rice.

Flip the second cake on top of the stack that has purple rice on top, so that your blue and purple rice are next to each other.

Repeat with the last cake pan, until the cake is completely stacked in a rainbow formation.

assembling the savory vegan sushi cake

Pipe rainbow cream cheese on top of the cake in any design you prefer.

vegan savory rainbow sushi cake with cream cheese frosting

☆☆☆☆☆☆☆☆☆☆

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