Prepare the tin

• Line a springform tin with cling film, letting it overhang the edges.

Build the first layer

• Press a layer of sushi rice firmly into the bottom of the tin.
• Spread cream cheese over the rice.
• Arrange the cucumber slices on top, then cover with nori sheets.

Build the second layer

• Scatter the grated carrot over the nori.
• Press in another layer of sushi rice.
• Spread cream cheese and cover with nori sheets.

Build the third layer

• Add the shredded crab sticks.
• Layer the avocado slices on top.
• Cover the whole top with salmon slices.

Finish and chill

• Drizzle sweet chilli sauce over the salmon and sprinkle with sesame seeds.
• Chill in the fridge until firm.

Unmould and serve

• Open the springform tin and lift off the cling film.
• Slice like a cake and serve.