Cook and season the rice

• Rinse the sushi rice until the water runs clear, then cook it according to the package instructions.
• Warm the rice vinegar, sugar and salt until dissolved to make the sushi seasoning.
• Spread the hot rice in a bowl, pour over the seasoning and fold gently to combine, then let it cool to room temperature.

Prepare the fillings

• Slice the salmon and tuna into thin sashimi-style slices.
• Slice the cucumber and avocado, and cut the nori sheets into thin strips.
• Soften the cream cheese and toast the sesame seeds.

Build the cake

• Line the springform pan with plastic wrap and press in a first layer of seasoned rice, packing it firmly.
• Add a layer of cream cheese, cucumber and avocado, then cover with another layer of rice and press down well.
• Arrange the salmon and tuna slices on top, overlapping them to cover the surface.

Chill and unmold

• Refrigerate the cake so it holds its shape.
• Release the pan, remove the wrap and decorate with nori strips and sesame seeds.

Serve

• Slice the sushi cake into wedges and serve with soy sauce and wasabi.