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Sushi Cake
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Sushi Cake

50 minPorcje: 6Nutri-Score C€€
od @sia.lukk4 importyugotowano 0 razy
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Składniki

6 osób
  • sushi rice (rinsed until water runs clear)Produkty zbożowe400 g
  • waterInne480 ml
  • rice vinegarSpiżarnia60 ml
  • sugarSpiżarnia30 g
  • saltPrzyprawy6 g
  • salmon fillet (sashimi grade, thinly sliced)Ryby250 g
  • tuna fillet (sashimi grade, thinly sliced)Ryby150 g
  • cucumber (thinly sliced)Warzywa i owoce1 kawałek
  • avocado (sliced)Warzywa i owoce1 kawałek
  • nori sheet (cut to fit the mould)Spiżarnia2 kawałki
  • cream cheese (softened)Nabiał100 g
  • sesame seeds (toasted)Orzechy i nasiona10 g
  • soy sauce (for serving)Spiżarnia60 ml
  • wasabi (for serving)Spiżarnia10 g

na porcję

Wartości odżywcze

344kcal

Węglowodany
57 g
Białko
13 g
Tłuszcz
8 g
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Przybory

  • Tortownica
  • Rondel
  • Miska
  • Łopatka kuchenna

krok po kroku

Przygotowanie

  1. Cook the sushi rice

    • Rinse the sushi rice until the water runs clear.
    • Cook the rice with the water in a saucepan until tender and the water is absorbed.
    • Let the rice rest covered for 10 min.
    Krok 1

  2. Season the rice

    • Warm the rice vinegar with the sugar and salt until dissolved.
    • Fold the vinegar mixture into the warm rice and let it cool to room temperature.
    Krok 2

  3. Prepare the fillings

    • Slice the salmon and tuna thinly.
    • Slice the cucumber and avocado.
    • Soften the cream cheese and toast the sesame seeds.
    Krok 3

  4. Build the cake

    • Line the springform pan with nori and press in a first layer of rice.
    • Add a layer of cream cheese, cucumber and avocado.
    • Repeat with rice, salmon and tuna, finishing with a rice layer pressed firmly.
    Krok 4

  5. Chill and unmould

    • Refrigerate the cake so it holds its shape.
    • Release the springform pan and top with the remaining salmon, tuna, avocado and sesame seeds.
    Krok 5

  6. Serve

    • Slice the sushi cake with a wet knife.
    • Serve with soy sauce and wasabi.
    Krok 6
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