Ingredients
- 2 cups sushi rice, cooked and seasoned with rice vinegar
- 1 avocado, thinly sliced
- 200g (7 oz) fresh sashimi-grade salmon or tuna, thinly sliced (optional for non-vegetarian)
- 1 cucumber, thinly sliced
- 1 small carrot, julienned
- 2 sheets nori (seaweed), cut into circles to fit your cake pan
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp wasabi (optional)
- 1 tbsp sesame seeds (white or black)
- 1 tbsp pickled ginger (for garnish)
- Chopped green onions (for garnish)
Instructions
- Prepare the Cake Pan
- Use a springform pan or a cake ring for easy removal. Line the bottom with plastic wrap if necessary.
- Layer the Rice
- Press half of the sushi rice evenly into the bottom of the pan.
- Add the Nori Layer
- Place one sheet of nori over the rice, trimming as needed to fit.
- Build the Layers
- Layer with half of the avocado slices, cucumber slices, julienned carrot, and fish (if using). Drizzle lightly with sesame oil and soy sauce. Repeat with the remaining ingredients.
- Top It Off
- Finish with the remaining sushi rice as the top layer. Press gently to compact the layers.
- Chill and Set
- Refrigerate the cake for 30 minutes to set.
- Unmold and Decorate
- Carefully remove the cake from the pan. Arrange avocado slices on top in a decorative pattern. Sprinkle with sesame seeds, green onions, and pickled ginger.
- Serve and Enjoy
- Slice the sushi cake like a regular cake. Serve with soy sauce and wasabi on the side.
Let me know if you’d like any tweaks or additional tips!