Sushi Cake

It's simply a celebration for all sushi lovers. Also, delicious using tuna.


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Ingredients

  • 400g Sushi Rice

  • 200g Sushi Grade Salmon (or Tuna)

  • 150g Cream Cheese

  • 3-4 Nori Sheets

  • 2 Hard Boiled Eggs

  • 1 Avocado

  • 1tbsp Satay Sauce

  • 1tbsp Fish Roe (caviar)

  • 1tbsp Teriyaki Sauce

  • 1tbsp Finely Chopped Chives

  • 2tbsp Toasted Sesame Seeds

Directions:

  • 1. Prepare the sushi rice following the instructions on the packet and let it cool down.

  • 2. Cut the nori sheets into the size of your container. I'm using a 17cm x 7cm spring cake tin.

  • 3. Place 2 nori sheets at the bottom.

  • 4. Make a layer of rice. Use wet clean hands to spread it easily, then press it down with a spoon.

  • 5. Crumble the eggs and add the satay sauce. Mix well.

  • 6. Create a layer with the egg mixture. Flatten down with a spoon.

  • 7. Place a nori sheet and another layer of rice.

  • 8. Spread a tablespoon of fish roe and a layer of sliced avocado on top.

  • 9. Add the last layer of rice.

  • 10. Chop the chives and mix them with the cream cheese.

  • 11. Spread the cream cheese and finish the cake with thinly sliced salmon.

  • 12. Cover with cling film and refrigerate for an hour.

  • 13. Carefully remove the sides of the cake tin.

  • 14. Brush some teriyaki sauce on the sides and sprinkle toasted sesame seeds to decorate it.

  • 15. You can serve it immediately, but leaving it covered in the fridge for a couple of hours before serving, will make it easier to slice.

  • 16. Use a very sharp knife to cut it. Cleaning the knife between cuts will give you a cleaner slice.

 

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