Description

This elegant yet approachable sushi cake layers seasoned rice, fresh salmon, and creamy avocado into a beautiful centerpiece. It is a crowd-pleasing alternative to traditional rolls that captures all the classic flavors without the need for complex rolling techniques.

Ingredients

360g Sushi Rice
50cl Water
12cl Rice Vinegar
95g Sugar
3 tsp Salt
400g Fresh Salmon
2 Ripe Avocados
300g Cream Cheese
2 tbsp Olive Oil
Fresh Chives
Black Sesame Seeds
Nori Sheet

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Instructions

Rinse sushi rice under cold water until clear, soak for 15 minutes, then drain.
Boil rice in 50cl water, simmer on low for 12 minutes, then let steam covered for 10 minutes.
Dissolve sugar and salt in warm rice vinegar and gently fold into the warm rice; let cool to room temperature.
Dice chilled salmon and toss with olive oil; slice avocados and soften the cream cheese.
Layer half the rice, cream cheese, avocado, and salmon into a cake ring, then repeat the layers.
Press firmly, garnish with chives and sesame seeds, then carefully remove the ring to serve.

Notes

To ensure the best texture, always use short-grain sushi rice and avoid refrigerating it while cooling, as cold temperatures can make the grains hard. For the cleanest presentation, use a springform pan and lightly grease the sides with a drop of oil before assembly.

Prep Time: 30 mins
Cook Time: 15 mins
Category: Main Course
Method: Layering
Cuisine: Japanese-Inspired