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.

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.

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.

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.

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.

Chill and serve

• Refrigerate the sushi cake so it holds its shape.
• Slice and serve with soy sauce and wasabi.