It was in January of 2018 when Chef Dirk Dantin had his mind on the upcoming Carnival Season in New Orleans. Yearning to create a fun treat that would be perfect for the multitude of gatherings celebrating the Revelry of Mardi Gras – the Sushi King Cake was born. Like most traditional king cakes, this sushi king cake is quite decadent and certainly colorful. The cake’s “dough” consists of pressed sushi rice which is stuffed with cream cheese and snowkrab. The “dough” is then layered with assorted raw fish, accoutrements and sauces. It is then sliced into 16 pieces for easy picking. A perfect treat for those seeking a conversation piece, and something to complement their traditional sweet king cake.
What is a Sushi King Cake?
The traditional Rock-n-Sake Sushi King Cake comes standard filled with snowkrab and cream cheese pressed with sushi rice as the “dough” with assorted toppings of:
- Spicy tuna
- Fresh salmon
- Lemon zest
- Yuzu tobiko
- Wasabi tobiko
- Rainbow sprouts
- Crunchy tempura flakes
- Green onions
- Thin slices of lime
- Smelt roe
- Dots of sriracha
- Eel sauce
- Spicy mayo
- Chili-sesame oil
- Voodoo sauce
- 16 Slices
- Recommended serving 6-8 people
- Each slice serves up a totally new flavor profile.
- There are raw and non-raw sections to the king cake
- All Sushi King Cakes come with ginger, wasabi, soy sauce, chopsticks, and sauces for cake on the side.
- Rock-n-Sake recommends consumption within 6-8 hours of pickup for peak freshness.
- Please remove from refrigeration 45 minutes to an hour prior to serving.
Details of each piece:
4 Corners: Topped with snowkrab and avocado, sprinkled with sesame seeds
1 End Piece: Fresh Tuna, topped with wasabi tobiko, chili sesame oil, and jalapeno eel sauce
1 End Piece: Tuna, spicy mayo, green onions and crunchy
1 Section: Topped with fresh spicy tuna, voodoo sauce, green onions and crunchy
1 Section: Fresh Yellowtail, jalapeno, microgreens
1 Section: Garlic seared salmon, ponzu sauce, yuzu tobiko, and green onions