Sushi Layer–Cake From France Proves Not All of Them Despise American Gluttony

Going out for sushi is great, but for discerning fat-asses like myself, quality suffers at all-you-can-eat joints. You go to high-end places and no amount of complementary sake shots will make those measly 8 piece-10 dollar rolls filling. There is the behemoth anago sushi we showed you recently, but alas, it’s in Japan.

Enter Margaux. She cracks an egg over her head in what looks like an Anthropologie ad. She pretends to light a pomme frite cigarette with a match while looking resplendent in the fading sunlight of what I can only imagine to be the most beautiful of French countrysides. Most importantly, she has solved the great sushi dilemma described above.

I give you: sushi cake. Starting from the top: salmon meets avocado and cucumber, which meets rice, only to repeat itself once more in a delicious tower of Japanese–inspired gluttony. This deconstructed California roll recipe might seem a little daunting in its preparation, but the layer-cake approach seems feasible compared to the frustration of rolling your own at home. My mouth waters as I look at the finished product and calculate how much sushi down my gullet per square inch of plate this cake would reward me.

I’m not implying I’m going to skip my annual double-death-by-chocolate birthday cake when January rolls around this year, but Margaux’s creation has me thinking that maybe it’s okay to have more than one cake on your special day.

Via Now I’m A Cook