Description

This Sushi Cake is the perfect solution for sushi lovers who want a gourmet experience without the effort of rolling. Featuring layers of seasoned rice, silky avocado, and succulent salmon, it delivers a beautiful presentation and a melt-in-your-mouth texture in every bite.

Ingredients

360g short-grain sushi rice
12cl rice vinegar
95g sugar
3 tsp salt
400g fresh salmon fillets
2 ripe avocados
300g cream cheese
2 tablespoons olive oil
1 sheet of nori (optional)
Fresh chives
Black sesame seeds
Salmon roe or sprouts (optional garnish)
Soy sauce, pickled ginger, and wasabi for serving

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Instructions

Place the salmon in the freezer for 15 minutes to firm up, then dice into small even cubes and toss with olive oil.
Wash the rice until water runs clear, soak for 15 minutes, then drain and boil in 50cl of water for 2 minutes before simmering on low for 12 minutes.
Let the rice rest covered for 10 minutes, then fold in a mixture of warmed rice vinegar, sugar, and salt; allow to cool to room temperature.
Slice the avocados into thin strips and lightly mash the cream cheese to make it easier to spread.
Using a circular mold, layer half of the rice, cream cheese, avocado, salmon, and chopped chives, pressing down firmly with a spoon.
Repeat the layering process with the remaining ingredients, top with sesame seeds and optional roe, then carefully remove the mold and serve.

Notes

To ensure the rice doesn’t stick to your hands during assembly, keep a small bowl of water nearby to dampen your fingers. For a cleaner presentation, wipe your knife with a damp cloth or a mixture of water and vinegar between each slice to keep the layers distinct and sharp.

Prep Time: 45 mins
Cook Time: 25 mins
Category: Main Course
Method: Layering
Cuisine: Japanese Fusion