Plato principal
Sushi Cake
50 minPara 6Nutri-Score C€€
C
50 min
50 minSushi Cake
lo que necesita
Ingredientes
sushi rice (rinsed until water runs clear)Cereales400 g
waterOtro480 ml
rice vinegarDespensa60 ml
sugarDespensa30 g
saltEspecias6 g
salmon fillet (sashimi grade, thinly sliced)Pescado250 g
tuna fillet (sashimi grade, thinly sliced)Pescado150 g
cucumber (thinly sliced)Frutas y verduras1 pieza
avocado (sliced)Frutas y verduras1 pieza- nori sheet (cut to fit the mould)Despensa2 piezas
cream cheese (softened)Lácteos100 g
sesame seeds (toasted)Frutos secos y semillas10 g
soy sauce (for serving)Despensa60 ml
wasabi (for serving)Despensa10 g
por ración
Nutrición
344kcal
- Carbohidratos
- 57 g
- Proteínas
- 13 g
- Grasas
- 8 g
lo que usará
Utensilios
Molde desmontable
Cazo
Bol
Espátula
paso a paso
Preparación
- Paso 1
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.
- Paso 2
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.
- Paso 3
Prepare the fillings
- Slice the salmon and tuna thinly.
- Slice the cucumber and avocado.
- Soften the cream cheese and toast the sesame seeds.
- Paso 4
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.
- Paso 5
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.
- Paso 6
Serve
- Slice the sushi cake with a wet knife.
- Serve with soy sauce and wasabi.