Hoofdgerecht
Sushi Cake
50 minVoor 6Nutri-Score B€€
B
50 min
50 minSushi Cake
wat u nodig heeft
Ingrediënten
sushi rice (rinsed until water runs clear)Granen400 g
water (for cooking the rice)Overig480 ml
rice vinegarVoorraadkast60 ml
sugarVoorraadkast30 g
saltKruiden en specerijen6 g
salmon fillet (sashimi-grade, thinly sliced)Vis400 g
cream cheese (softened)Zuivel150 g
cucumber (thinly sliced)Groente en fruit1 stuk
avocado (sliced)Groente en fruit1 stuk- nori sheets (cut into strips)Voorraadkast2 stukken
sesame seeds (toasted)Noten en zaden10 g
soy sauce (for serving)Voorraadkast60 ml
wasabi (for serving)Voorraadkast15 g
per portie
Voedingswaarden
359kcal
- Koolhydraten
- 53 g
- Eiwitten
- 16 g
- Vetten
- 9 g
wat u gebruikt
Keukengerei
Steelpan
Mengkom
Springvorm
Spatel
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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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