Plat
Sushi Cake
40 minPour 4Nutri-Score B€€
B
40 min
40 minSushi Cake
ce qu’il vous faut
Ingrédients
sushi rice (rinsed)Céréales300 g
waterAutres360 ml
rice vinegarÉpicerie45 ml
sugarÉpicerie20 g
saltÉpices5 g
salmon (sashimi-grade, thinly sliced)Poissons250 g
cucumber (thinly sliced)Fruits et légumes1 morceau
avocado (sliced)Fruits et légumes1 morceau- nori sheets (torn into pieces)Épicerie2 morceaux
cream cheese (softened)Produits laitiers100 g
sesame seeds (toasted)Fruits à coque et graines10 g
soy sauce (for serving)Épicerie40 ml- sriracha (for serving)Épicerie30 ml
par portion
Nutrition
434kcal
- Glucides
- 66 g
- Protéines
- 17 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
Moule à charnière
pas à pas
Préparation
- Étape 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 plate and let it cool slightly.
- Étape 2
Season the rice
- Mix the rice vinegar, sugar and salt until dissolved.
- Fold the vinegar mixture into the warm rice and let it cool to room temperature.
- Étape 3
Prepare the fillings
- Slice the salmon, cucumber and avocado.
- Soften the cream cheese and tear the nori sheets into pieces.
- Étape 4
Layer the sushi cake
- Line the springform pan with nori pieces.
- Press in half of the rice, then add the cream cheese, cucumber and avocado.
- Top with the remaining rice and press firmly.
- Étape 5
Decorate and serve
- Arrange the salmon slices over the top of the cake.
- Sprinkle with toasted sesame seeds.
- Release the pan and serve with soy sauce and sriracha.