Ingredients
- 2 cups sushi rice (cooked and cooled)
- 1/2 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 large avocado (sliced thinly)
- 1/2 lb sushi-grade tuna (or salmon, thinly sliced)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 1 small cucumber (julienned)
- 2 tablespoons pickled ginger
- 1 tablespoon wasabi (optional, for topping)
- Nori (seaweed sheets), cut into strips
- Fresh cilantro or microgreens for garnish
Instructions
- Prepare the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice according to package instructions. Once cooked, let it cool for about 15 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this over the cooled rice and gently fold it in.
- Layer the Base:
- In a round cake pan or springform pan, spread a thin layer of the seasoned sushi rice, pressing it down to compact it.
- Use about half of the rice to form the base layer.
- Add Tuna/Sushi Protein Layer:
- Arrange thinly sliced sushi-grade tuna (or salmon) on top of the rice layer.
- Drizzle with a small amount of soy sauce and sesame oil for extra flavor.
- Add Cucumber and Avocado:
- Place the julienned cucumber on top of the protein layer.
- Carefully arrange the thin avocado slices over the cucumber in a fan shape, covering the whole top of the cake.
- Add Garnishes:
- Sprinkle sesame seeds over the avocado layer.
- Place nori strips around the edge of the sushi cake for a decorative effect.
- Garnish with fresh cilantro or microgreens.
- Final Touches:
- Optionally, you can place a dollop of wasabi on top for some heat or serve it on the side.
- Add a few pieces of pickled ginger on the side for extra flavor.
- Serve:
- Carefully remove the sushi cake from the pan.
- Slice into wedges like a regular cake and serve immediately!
Enjoy your vibrant and delicious Avocado Sushi Cake!