The recipe is perfect for those who do not want to struggle with rolling and cutting sushi. Just put everything together and you get a delicious sushi cake.
Ingredients for 6-8 servings:
? 120 g sushi rice,
? 4 tbsp rice vinegar,
? 2 tbsp sugar,
? 1 tsp salt
Preparation:
Soak the rice in cold water for an hour.
In the meantime, heat the rice vinegar, dissolve the sugar and salt in it. Let the vinegar cool completely.
Then drain the rice in a sieve and let it sit for another 30 minutes. Transfer the rice to a pot with 360 ml of water. Bring to a boil and cook the rice for 5 minutes. Do not remove the lid and reduce the heat to a minimum. Cook the rice for another 5 minutes. Then remove the pot from the heat and let the rice sit covered for another 10 minutes.
Add the vinegar and mix the rice gently. Let the rice cool to room temperature.
For the topping:
? 1 sheet of nori,
? 500 g fresh salmon (boneless and skinless),
? 2 tbsp avocado oil,
? 1 large cucumber,
? 1 avocado,
? 4 tbsp sesame seeds
Cut the salmon into small pieces.
Mix the fish with the sesame seeds and avocado oil.
Place the fish in the refrigerator until ready to use.
Peel the cucumber, cut it into not very thin slices.
Peel the avocado and cut it as well.
Cut the nori sheet to fit the size of the springform pan. Place the sheet at the bottom of the pan. Wet your hands and spread half of the rice on the nori. Press the rice down well.
On top, place the cucumber and avocado, finish with the salmon. Repeat the layers once more.
Place the finished cake in the refrigerator until ready to serve.
