Sushi Cake

Bluefin Tuna, Toro, Salmon, Yellowtail, Tiger Shrimp, King Crab, Lobster Avocado, Cucumber, Ikura, Crispy Ginger Rice, Tosazu Sauce

Chefs Jun An and Nick An of Nomikai at The Venetian | Las Vegas, NV

---

Adapted by StarChefs  |  March 2026  |  Photo: Will Blunt

INGREDIENTS

Tosazu Sauce:
57 grams mirin
28 grams sake
30 grams honey
57 grams soy sauce
One 3-inch square kombu
Shaved bonito flakes

Crispy Ginger Rice:
227 grams cooked sushi rice
43 grams chopped sushi gari
18 grams sesame seeds
8 grams potato starch
Extra virgin olive oil

Sushi:
14 grams cubed bluefin tuna
14 grams cubed toro
14 grams cubed salmon
14 grams cubed salmon belly
14 grams cubed yellowtail
14 grams cubed yellowtail belly
14 grams cubed tiger shrimp
14 grams cubed king crab
14 grams cubed lobster
½ avocado

To Assemble and Serve:
Thinly sliced avocado
55 grams ikura
Thinly sliced cucumber
Chile threads

METHOD

For the Tosazu Sauce:
In a saucepan over medium heat, bring mirin and sake to a boil. Reduce heat and simmer until alcohol evaporates. Remove from heat and whisk in honey until dissolved. Add soy sauce and kombu. Let steep 30 minutes. Add bonito flakes and steep additional 10 minutes. Strain through a fine mesh sieve. Transfer to an airtight container and reserve.

For the Crispy Ginger Rice:
In a mixing bowl, combine rice, gari, and sesame seeds. Press mixture firmly into a silicone square mold. Dust with potato starch and set aside. In a sauté pan over medium flame, heat oil. Remove rice from mold and add to hot pan. Sear on both sides until golden brown and crisp. Set aside.

For the Sushi:
In a mixing bowl, combine all ingredients.Toss with desired amount Tosazu Sauce. Let sit 10 minutes.

To Assemble and Serve:
Place 1 square Crispy Ginger Rice on a serving plate. Top with 1 layer Sushi followed by 1 layer avocado, additional layer Sushi, and ikura. Drizzle with Tosazu Sauce. Garnish with cucumber and chile.

---