Plato principal
Sushi Cake
50 minPara 6Nutri-Score B€€
B
50 min
50 minSushi Cake
lo que necesita
Ingredientes
sushi rice (rinsed until water runs clear)Cereales400 g
water (for cooking the rice)Otro480 ml
rice vinegarDespensa60 ml
sugarDespensa30 g
saltEspecias6 g
salmon fillet (sashimi-grade, thinly sliced)Pescado400 g
cream cheese (softened)Lácteos150 g
cucumber (thinly sliced)Frutas y verduras1 pieza
avocado (sliced)Frutas y verduras1 pieza- nori sheets (cut into strips)Despensa2 piezas
sesame seeds (toasted)Frutos secos y semillas10 g
soy sauce (for serving)Despensa60 ml
wasabi (for serving)Despensa15 g
por ración
Nutrición
359kcal
- Carbohidratos
- 53 g
- Proteínas
- 16 g
- Grasas
- 9 g
lo que usará
Utensilios
Cazo
Bol
Molde desmontable
Espátula
paso a paso
Preparación
- Paso 1
Cook the rice
- Rinse the sushi rice until the water runs clear.
- Cook the rice with the water in a covered saucepan until tender and the water is absorbed.
- Spread the rice on a tray and let it cool to room temperature.
- Paso 2
Season the rice
- Warm the rice vinegar with the sugar and salt until dissolved.
- Sprinkle the vinegar mixture over the cooled rice and fold gently to coat every grain.
- Paso 3
Build the first layer
- Line the springform pan with nori sheets.
- Press half of the seasoned rice firmly into an even base layer.
- Spread the cream cheese over the rice.
- Paso 4
Add the filling
- Arrange the cucumber and avocado slices over the cream cheese.
- Top with the remaining rice and press down firmly to compact the cake.
- Paso 5
Decorate with salmon
- Release the cake from the pan.
- Cover the top with overlapping salmon slices.
- Scatter the toasted sesame seeds and nori strips over the top.
- Paso 6
Chill and serve
- Refrigerate the sushi cake so it holds its shape.
- Slice and serve with soy sauce and wasabi.
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