Cook the sushi rice

• Rinse the sushi rice until the water runs clear.
• Cook the rice with the water in a saucepan until tender and the water is absorbed.
• Let the rice rest covered for 10 min.

Season the rice

• Warm the rice vinegar with the sugar and salt until dissolved.
• Fold the vinegar mixture into the warm rice and let it cool to room temperature.

Prepare the fillings

• Slice the salmon and tuna thinly.
• Slice the cucumber and avocado.
• Soften the cream cheese and toast the sesame seeds.

Build the cake

• Line the springform pan with nori and press in a first layer of rice.
• Add a layer of cream cheese, cucumber and avocado.
• Repeat with rice, salmon and tuna, finishing with a rice layer pressed firmly.

Chill and unmould

• Refrigerate the cake so it holds its shape.
• Release the springform pan and top with the remaining salmon, tuna, avocado and sesame seeds.

Serve

• Slice the sushi cake with a wet knife.
• Serve with soy sauce and wasabi.