Main
Sushi Cake
40 minServes 4Nutri-Score B€€
B
40 min
40 minSushi Cake
what you need
Ingredients
sushi rice (rinsed)Grains300 g
waterOther360 ml
rice vinegarPantry45 ml
sugarPantry20 g
saltSpices5 g
salmon (sashimi-grade, thinly sliced)Fish250 g
cucumber (thinly sliced)Produce1 piece
avocado (sliced)Produce1 piece- nori sheets (torn into pieces)Pantry2 pieces
cream cheese (softened)Dairy100 g
sesame seeds (toasted)Nuts & seeds10 g
soy sauce (for serving)Pantry40 ml- sriracha (for serving)Pantry30 ml
per serving
Nutrition
434kcal
- Carbs
- 66 g
- Proteins
- 17 g
- Fat
- 11 g
what you’ll use
Tools
Saucepan
Mixing bowl
Springform pan
step by step
Method
- Step 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 plate and let it cool slightly.
- Step 2
Season the rice
- Mix the rice vinegar, sugar and salt until dissolved.
- Fold the vinegar mixture into the warm rice and let it cool to room temperature.
- Step 3
Prepare the fillings
- Slice the salmon, cucumber and avocado.
- Soften the cream cheese and tear the nori sheets into pieces.
- Step 4
Layer the sushi cake
- Line the springform pan with nori pieces.
- Press in half of the rice, then add the cream cheese, cucumber and avocado.
- Top with the remaining rice and press firmly.
- Step 5
Decorate and serve
- Arrange the salmon slices over the top of the cake.
- Sprinkle with toasted sesame seeds.
- Release the pan and serve with soy sauce and sriracha.