Sushi Cake
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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.