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Sushi Cake
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Sushi Cake

50 minServes 6Nutri-Score C€€
from @sia.lukk3 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • sushi rice (rinsed until water runs clear)Grains400 g
  • waterOther480 ml
  • rice vinegarPantry60 ml
  • sugarPantry30 g
  • saltSpices6 g
  • salmon fillet (sashimi grade, thinly sliced)Fish250 g
  • tuna fillet (sashimi grade, thinly sliced)Fish150 g
  • cucumber (thinly sliced)Produce1 piece
  • avocado (sliced)Produce1 piece
  • nori sheet (cut to fit the mould)Pantry2 pieces
  • cream cheese (softened)Dairy100 g
  • sesame seeds (toasted)Nuts & seeds10 g
  • soy sauce (for serving)Pantry60 ml
  • wasabi (for serving)Pantry10 g

per serving

Nutrition

344kcal

Carbs
57 g
Proteins
13 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Springform pan
  • Saucepan
  • Mixing bowl
  • Spatula

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Serve

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