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Ingredients:
– 2 cups sushi rice, cooked and seasoned with rice vinegar
– 1/2 lb sashimi-grade salmon or tuna, thinly sliced
– 1 large avocado, thinly sliced
– 1 cucumber, julienned
– 1/4 cup pickled ginger, chopped
– 2 tablespoons sesame seeds (black and white mix)
– 2 sheets nori (seaweed), cut into strips
– Soy sauce, for serving
– Wasabi and sriracha mayo (optional)
Directions:
1. Prepare a springform pan or round cake pan by lining it with plastic wrap for easy removal.
2. Press half of the sushi rice firmly into the bottom of the pan to create an even layer.
3. Add a layer of thinly sliced sashimi-grade fish, followed by a layer of avocado slices.
4. Layer cucumber and pickled ginger evenly over the avocado.
5. Press the remaining sushi rice over the top, ensuring it’s compact and even.
6. Carefully remove the sushi cake from the pan using the plastic wrap. Place it on a serving plate.
7. Garnish with sesame seeds and nori strips. Slice like a cake and serve with soy sauce, wasabi, and sriracha mayo for dipping.
Prep Time: 25 minutes | Chill Time: 10 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 4 servings
