Dou Dou (豆豆)
This no-roll avocado sushi cake is the easiest way to enjoy Japanese-inspired flavors at home — no sushi mat, no rolling, just layer and slice! 不用寿司帘，不用卷！这道牛油果寿司蛋糕做法超简单，层层叠叠的美味，切开来就是惊喜。
📹 Watch the Recipe
Recipe by Chu’s Vegan
🥘 Why This Recipe Works
If you love sushi but hate the fiddly rolling, this no-roll avocado sushi cake is about to become your new summer staple. Inspired by Japanese chirashizushi (scattered sushi) and the layered oshi-zushi (pressed sushi) tradition, this vegan version swaps raw fish for creamy avocado, crisp cucumber, and tender carrot ribbons — all stacked into a beautiful cake that slices like a dream.
The genius of this recipe is that it requires exactly zero special equipment. No bamboo mat, no plastic wrap wizardry — just a simple food container or loaf pan. You layer seasoned sushi rice with nori sheets and fresh vegetables, press it firm, and flip it out like a cake. The result is a stunning cross-section of green, orange, and white that looks like you spent hours on it.
10 ingredients, one container, 30 minutes — no rolling required.
🛒 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Rice 大米 | 180g | Short-grain or sushi rice |
| Glutinous Rice 糯米 | 60g | Adds stickiness; can sub with more sushi rice |
| Avocado 牛油果 | 1 | Ripe but firm, sliced thinly |
| Carrot 胡萝卜 | 1 | Peeled into ribbons |
| Cucumber 黄瓜 | ½ | Seeds removed, sliced thinly |
| Nori 海苔 | 2 sheets | For layering |
| Sushi Vinegar 寿司醋 | 2 tbsp | Seasons the rice |
| Sesame Oil 香油 | 1 tsp | For carrot ribbons |
| Rice Vinegar 米醋 | 1 tsp | For carrot ribbons |
| Toasted Sesame Seeds 熟白芝麻 | 1 tsp | For garnish |
| Salt 食盐 | To taste | For seasoning carrot |
| Mayonnaise 沙拉酱 | Optional | Vegan mayo works great |
| Sushi Soy Sauce 寿司酱油 | For serving | Or regular soy sauce |
| Wasabi 青芥末 | For serving | Adjust to heat preference |
👨🍳 Instructions
Step 1: Cook the Rice
- Rinse 180g rice and 60g glutinous rice together until water runs clear.
- Soak for 30 minutes, then drain and cook according to your rice cooker or stovetop method until soft and slightly sticky.
- While still warm, gently fold in 2 tbsp sushi vinegar. Fan to cool.
Step 2: Prepare the Vegetables
- Slice the avocado lengthwise into thin, even pieces.
- Halve the cucumber lengthwise, scoop out the seeds, and slice into thin half-moons.
- Use a vegetable peeler to shave the carrot into long ribbons. Sprinkle with salt, let sit 10 minutes, then squeeze out excess moisture.
- Toss the carrot ribbons with 1 tsp sesame oil, 1 tsp rice vinegar, and 1 tsp toasted sesame seeds.
Step 3: Build the Base Layer
- Lightly oil a rectangular food container or line it with plastic wrap for easy removal.
- Press half of the seasoned sushi rice into an even, tight layer on the bottom.
Step 4: Layer the Fillings
- Arrange the carrot ribbons evenly over the rice.
- Cover with the remaining rice, pressing down firmly.
- Lay 1 sheet of nori on top, then layer the avocado slices and cucumber. Add a drizzle of vegan mayo if desired.
- Top with the second sheet of nori.
Step 5: Press and Chill
- Cover the top with plastic wrap, then place a weight (another container with cans, or a small cutting board) on top.
- Refrigerate for 15-20 minutes to help the cake hold its shape.
Step 6: Unmold and Serve
- Invert the container onto a cutting board. Lift off the container and gently peel away the plastic wrap.
- Slice into 4-6 rectangular portions with a sharp, wet knife.
- Serve with sushi soy sauce, wasabi, and pickled ginger on the side.
💡 Tips & Substitutions
| Question | Answer |
|---|---|
| Can I use only sushi rice without glutinous rice? | Yes — use 240g sushi rice total. The glutinous rice adds extra stickiness for clean slicing, but sushi rice alone works too if you press firmly. |
| What can I use instead of a container? | A small loaf pan, square baking dish, or even a round cake tin. Just line it with plastic wrap for easy unmolding. |
| Can I add other fillings? | Absolutely — try thinly sliced mango, bell pepper, julienned daikon, or smoked tofu for variety. Just keep the layers even. |
| How long does it keep? | Best eaten the same day. Refrigerate leftovers wrapped tightly — the avocado will brown within 24 hours. Brush with lemon juice to slow oxidation. |
📊 Nutrition
~320 calories per serving (⅙ of cake) | Protein: 5g | Carbs: 58g | Fat: 8g | Fiber: 4g
Ingredients
Method
Notes
🌱 Why This Dish
This no-roll sushi cake draws inspiration from two Japanese sushi traditions: chirashizushi (ちらし寿司, “scattered sushi”), where seasoned rice is topped with an array of ingredients, and oshizushi (押し寿司, “pressed sushi”), which is layered in a mold and sliced. The Chinese name 牛油果寿司蛋糕 (niú yóu guǒ shòu sī dàn gāo) literally translates to “avocado sushi cake” — 蛋糕 (dàn gāo) meaning “cake,” reflecting how it’s assembled and sliced like a Western cake rather than rolled.
In Chinese Buddhist vegetarian cooking, sushi-style dishes are a modern adaptation that showcases how plant-based eating can be both beautiful and inclusive. Many Buddhist monasteries serve elaborate vegetable-based sushi platters during special occasions, proving that compassion and creativity go hand in hand. This version skips the raw fish entirely, making it accessible to vegan diners while keeping the umami-rich, vinegared rice experience at its heart.
Summer is the perfect season for this dish — it’s served cold or at room temperature, requires no stove-top cooking beyond the rice, and highlights peak-season avocado and cucumber. Whether you bring it to a potluck, pack it for a picnic, or serve it as a showstopping lunch, this sushi cake is proof that you don’t need a bamboo mat to enjoy homemade sushi.
