Sweet Sushi

Cake shaped into sushi-style bites creates a fun dessert option, with Sweet Sushi fitting easily into birthday parties and buffet-style celebrations.

I had been wanting to make sweet sushi for a while. Every time I saw it, I thought it looked great, but I never quite found the right moment to try it. My daughter’s birthday party turned out to be the perfect occasion, especially since we were planning a sea-themed celebration.

A Sweet Sushi Party Platter

This was easily the most popular dish on the buffet. It looked surprisingly realistic and turned out exactly how I had hoped, which made it the one I enjoyed planning and making the most.

At first, I considered using sweets for the toppings, as many sweet sushi versions do, but I couldn’t find anything suitable. In the end, I used yoghurt sticks for the California rolls and made everything else from fondant. It took a bit more effort, but the result looked far more realistic.

Choosing which sushi to recreate was the trickiest part, so I kept it simple and went with familiar favourites like ikura, tamago, tuna, salmon, prawn nigiri, and California rolls.

Despite the detailed look, it’s actually quite straightforward to make. Mini Swiss rolls form the base, shredded coconut mimics rice, and thin fondant creates the nori and toppings. You can shape the decorations however you like.

I served it with fondant wasabi and pickled ginger, along with chocolate sauce instead of soy sauce. It’s a fun dessert to put together and always gets people talking.

Key Ingredients for Sweet Sushi

Mini Swiss Rolls

Soft Swiss rolls with a fine, even crumb are easy to slice and give a tender, cake-like bite. Plain or lightly flavoured sponge keeps the sweetness gentle and stops the dessert from tasting too rich once decorated.

Icing

A thick, creamy icing spreads easily and sticks well to the sponge, helping the coconut stay in place. Simple flavours work best, adding sweetness and richness without taking over the whole bite.

Shredded Coconut

Fine or medium shredded coconut coats the cake evenly and adds a light chew next to the soft sponge. Its mild coconut flavour works naturally with cake and icing, keeping the dessert easy to eat and not overly sweet.

Find the complete list with measurements in the recipe card below.

How to Make Sweet Sushi

Step 1: Cut the mini Swiss rolls to match the dimensions of the different types of sushi. Prepare ikura (salmon roe), tamago (omelette), tuna, salmon, and prawn nigiri, as well as California rolls.

Step 2: Spread icing on the parts that will be visible and need to be covered with “rice”. Then coat them with shredded coconut to create the sushi rice base.

Step 3: Prepare the toppings using coloured fondant.

Step 4: For the salmon, tuna, and prawn, use a single colour of fondant as the base, and insert thin strips of white to resemble the flesh of the fish. Roll and shape into slices of fish and prawns.

Step 5: Make the tamagoyaki using yellow fondant, and create concentric marks with a toothpick to give it a more realistic look.

Step 6: To make the ikura, roll tiny balls of orange fondant.

Step 7: For the California rolls, use green fondant for the cucumber and avocado, and a piece of yoghurt stick to represent the crab stick.

Step 8: Roll black or very dark green fondant very thin, and cut it into strips to make the nori. Wrap it around the California rolls and the ikura nigiri. Also, cut a small strip for each tamago nigiri.

Step 9: Assemble the sushi using the prepared bases and toppings.

Step 10: Serve with homemade chocolate sauce, as soy sauce, along with pickled ginger, wasabi made with fondant, and chopsticks.

Extra Help from the Kitchen

Chill the Swiss Rolls Before Slicing – Chill the Swiss rolls for 15–20 minutes so the sponge firms up slightly and cuts more cleanly into neat, even pieces.

Trim Edges for Cleaner Shapes – Trim uneven or rounded edges before decorating to help the coconut coating sit evenly and give each piece a more polished finish.

Apply Coconut with Light Pressure – Press the shredded coconut gently onto the icing instead of rolling the cake, which keeps the coating even and prevents the icing from sliding.

Let Fondant Rest Briefly After Rolling – Rest the rolled fondant uncovered for a few minutes so it becomes easier to cut and shape without sticking or stretching.

Variations and Twists

Add Fresh Fruit Centres – Tuck thin strips of mango, strawberry, or kiwi inside the Swiss roll pieces before coating them with icing and coconut. The fruit adds a fresh note and a softer contrast to the sponge and fondant.

Use Chocolate for the Nori Effect – Replace fondant nori with thin strips of set dark chocolate. Once slightly firm but flexible, wrap the chocolate around the rolls to add a deeper cocoa flavour alongside the cake.

Serve with Coconut Cream Sauce – Swap the chocolate sauce for lightly sweetened coconut cream served on the side. Its smooth texture pairs well with sponge and coconut and keeps the flavour profile consistent.

Create Coconut “Rice” Rolls – Mix shredded coconut with a small amount of icing and press it more thickly onto the cake pieces. This gives a fuller rice look and adds extra chew without changing the method.

Shape Fruit Leather as Fish – Use strips of fruit leather instead of fondant for salmon or tuna toppings. The pliable texture wraps easily over the cake and adds a fruity sweetness that works well with the sponge.

Storage and Shelf Life

Store Sushi-Style Dessert in a single layer inside an airtight container at room temperature for up to 24 hours, keeping it in a cool spot away from heat and direct sunlight.

For longer storage, refrigerate for up to 3 days; this helps slow spoilage, though the coconut may dry slightly over time.

Avoid freezing, as thawing affects both the sponge texture and the fondant finish. Remove from the fridge 20–30 minutes before serving so the cake softens, and the flavours come through properly.

Sweet Sushi Recipe

Cake shaped into sushi-style bites creates a fun dessert option, with Sweet Sushi fitting easily into birthday parties and buffet-style celebrations.

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Course: Dessert

Cuisine: International

Author: Manuela Zangara

Ingredients

• mini Swiss rolls
• icing
• shredded coconut
• coloured fondant
• yoghurt sticks

Instructions

• Cut the mini Swiss rolls to match the dimensions of the different types of sushi. Prepare ikura (salmon roe), tamago (omelette), tuna, salmon, and prawn nigiri, as well as California rolls.
• Spread icing on the parts that will be visible and need to be covered with “rice”. Then coat them with shredded coconut to create the sushi rice base.
• Prepare the toppings using coloured fondant.
• For the salmon, tuna, and prawn, use a single colour of fondant as the base, and insert thin strips of white to resemble the flesh of the fish. Roll and shape into slices of fish and prawns.
• Make the tamagoyaki using yellow fondant, and create concentric marks with a toothpick to give it a more realistic look.
• To make the ikura, roll tiny balls of orange fondant.
• For the California rolls, use green fondant for the cucumber and avocado, and a piece of yoghurt stick to represent the crab stick.
• Roll black or very dark green fondant very thin, and cut it into strips to make the nori. Wrap it around the California rolls and the ikura nigiri. Also, cut a small strip for each tamago nigiri.
• Assemble the sushi using the prepared bases and toppings.
• Serve with homemade chocolate sauce, as soy sauce, along with pickled ginger, wasabi made with fondant, and chopsticks.