Main
Sushi Cake
45 minServes 4Nutri-Score B€€
B
45 min
45 minSushi Cake
what you need
Ingredients
sushi rice (rinsed and cooked)Grains300 g
rice vinegar (for seasoning the rice)Pantry45 ml
sugarPantry20 g
saltSpices5 g
salmon (sashimi-grade, thinly sliced)Fish200 g
tuna (sashimi-grade, thinly sliced)Fish150 g
cucumber (thinly sliced)Produce1 piece
avocado (sliced)Produce1 piece- nori sheets (cut into strips)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
428kcal
- Carbs
- 66 g
- Proteins
- 16 g
- Fat
- 11 g
what you’ll use
Tools
Springform pan
Mixing bowl
Saucepan
Spatula
step by step
Method
- Step 1
Cook and season the rice
- Rinse the sushi rice until the water runs clear, then cook it according to the package instructions.
- Warm the rice vinegar, sugar and salt until dissolved to make the sushi seasoning.
- Spread the hot rice in a bowl, pour over the seasoning and fold gently to combine, then let it cool to room temperature.
- Step 2
Prepare the fillings
- Slice the salmon and tuna into thin sashimi-style slices.
- Slice the cucumber and avocado, and cut the nori sheets into thin strips.
- Soften the cream cheese and toast the sesame seeds.
- Step 3
Build the cake
- Line the springform pan with plastic wrap and press in a first layer of seasoned rice, packing it firmly.
- Add a layer of cream cheese, cucumber and avocado, then cover with another layer of rice and press down well.
- Arrange the salmon and tuna slices on top, overlapping them to cover the surface.
- Step 4
Chill and unmold
- Refrigerate the cake so it holds its shape.
- Release the pan, remove the wrap and decorate with nori strips and sesame seeds.
- Step 5
Serve
- Slice the sushi cake into wedges and serve with soy sauce and wasabi.
most cooked first