Description
This Sushi Cake is a stunning, layered masterpiece that transforms traditional Japanese flavors into a bold, savory centerpiece. Featuring vinegared sushi rice, rich salmon, and buttery avocado, it is the ultimate conversation starter for any modern celebration.
Ingredients
- 360g sushi rice
- 12cl rice vinegar
- 95g sugar
- 3 teaspoons salt
- 50cl water
- 400g fresh sushi-grade salmon fillets
- 2 tablespoons olive oil
- 2 avocados
- 300g cream cheese
- Nori sheet
- Fresh chives
- Black sesame seeds
- Salmon roe or sprouts (optional garnish)
Instructions
- Rinse the sushi rice under cold water until clear, soak for 15 minutes, then boil in 50cl water for 2 minutes before simmering covered on low for 12 minutes; let steam off-heat for 10 minutes.
- Dissolve the sugar and salt into warmed rice vinegar, gently fold the mixture into the warm rice using a wooden spoon, and allow it to cool to room temperature.
- Slice chilled salmon into cubes and toss with olive oil, thinly slice the avocados, and mash the cream cheese until it reaches a smooth, spreadable consistency.
- Place a circular piece of nori in the bottom of a cake mold and press half of the seasoned rice firmly into the base using wet fingers.
- Layer half of the cream cheese, avocado slices, salmon cubes, and chopped chives over the rice, pressing down firmly to ensure structural integrity.
- Repeat the layers with the remaining rice, cream cheese, avocado, and salmon, then garnish with sesame seeds and roe before carefully removing the mold.
Notes
To ensure the most professional presentation, always use a sharp knife dipped in water to slice the cake and maintain clean layers. If you are preparing this in advance, keep the cake refrigerated in the mold until the moment of serving to help the cream cheese and rice set firmly.
- Prep Time: 35 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Assembly
- Cuisine: Japanese Fusion