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Upside Down Sushi Cake
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Upside Down Sushi Cake

45 minServes 4Nutri-Score C€€
from @cookwithranda12 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • sushi rice (rinsed and cooked)Grains300 g
  • rice vinegar (for seasoning the rice)Pantry45 ml
  • sugarPantry15 g
  • saltSpices5 g
  • smoked salmon (thinly sliced)Fish200 g
  • cucumber (thinly sliced)Produce1 piece
  • avocado (sliced)Produce1 piece
  • cream cheese (softened)Dairy150 g
  • nori sheetsPantry2 pieces
  • sesame seeds (toasted)Nuts & seeds10 g
  • soy sauce (for serving)Pantry30 ml

per serving

Nutrition

421kcal

Carbs
66 g
Proteins
14 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Springform pan
  • Saucepan
  • Mixing bowl
  • Spatula

step by step

Method

  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 with the sugar and salt until dissolved, then fold it into the cooked rice and let it cool to room temperature.
    Step 1

  2. Line the pan

    • Line the springform pan with the nori sheets, overlapping them so the base and sides are covered.
    • Arrange the smoked salmon slices in a single even layer over the nori.
    Step 2

  3. Build the layers

    • Spread half of the seasoned rice over the salmon and press it down firmly.
    • Add a layer of cream cheese, then the cucumber and avocado slices.
    • Top with the remaining rice and press firmly so the cake holds together.
    Step 3

  4. Chill and flip

    • Cover and refrigerate until firm.
    • Release the pan and flip the cake onto a plate so the salmon layer is on top.
    • Sprinkle with toasted sesame seeds and serve with soy sauce.
    Step 4
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