Avocado Sushi Cake

Avocado Sushi Cake

The Avocado Sushi Cake is a stunning, deconstructed take on traditional sushi, layered with creamy avocado, fresh salmon, and seasoned sushi rice. Perfect for special occasions or as a show-stopping dish, this recipe combines simplicity with elegance for a sushi-lover’s dream!

Ingredients

• For the Rice:
  • 375 ml (1½ cups) sushi rice
  • 20 ml (4 tsp) sugar
  • 45 ml (3 tbsp) rice vinegar
• For the Layers:
  • 2 nori sheets
  • 2 avocados, thinly sliced
  • 500 g fresh salmon, thinly sliced
• For Garnish:
  • 5 ml (1 tsp) each black and white sesame seeds
  • Extra avocado slices for serving
• For Dipping:
  • 125 ml (½ cup) soy sauce
  • 60 ml (¼ cup) finely grated fresh ginger

Directions

Step 1: Prepare the Sushi Rice

1. Cook the sushi rice according to package instructions (rinse, soak, simmer, and steam).
2. While the rice is cooking, combine sugar and rice vinegar in a small saucepan over low heat until the sugar dissolves. Cool to room temperature.
3. Once the rice is cooked, gently mix it with the cooled vinegar mixture for a perfectly seasoned sushi rice.

Step 2: Layer the Sushi Cake

1. Line a 22 cm baking tin with baking paper, then place one nori sheet on the bottom.
2. Spread half of the sushi rice evenly over the nori sheet.
3. Layer with half of the avocado slices and half of the salmon slices.

Step 3: Add the Second Layer

1. Place the second nori sheet on top of the first layer.
2. Spread the remaining sushi rice evenly, followed by the rest of the avocado and salmon slices.

Step 4: Chill and Set

• Cover the baking tin with plastic wrap and chill for 30 minutes to 1 hour to allow the layers to firm up.

Step 5: Garnish and Serve

1. Carefully invert the sushi cake onto a serving platter.
2. Sprinkle with black and white sesame seeds for a pop of color and flavor.
3. Serve with soy sauce and finely grated ginger for dipping, along with extra avocado slices for garnish.

Frequently Asked Questions (FAQs)

1. Can I use other fish instead of salmon?

• Yes! Tuna, yellowtail, or even cooked shrimp work well.

2. What can I use instead of nori sheets?

• If you don’t have nori, omit it or use lettuce leaves for a different texture.

3. Can I make this sushi cake vegetarian?

• Absolutely! Substitute the salmon with thinly sliced cucumbers, carrots, or tofu.

4. How do I store leftovers?

• Wrap tightly in plastic wrap and refrigerate for up to 1 day. Consume as soon as possible for the freshest taste.

Common Mistakes and How to Avoid Them

1. Sticky rice sticking to utensils:

• Wet your hands or spoon slightly with water to easily spread the rice.

2. Cake falling apart when slicing:

• Ensure the cake is well-chilled and use a sharp knife dipped in water for clean slices.

3. Overpowering flavors:

• Balance is key. Don’t overdo the vinegar or toppings to let the fresh ingredients shine.

Pro Tips for the Perfect Sushi Cake

• Extra Garnish: Top with microgreens, pickled ginger, or thinly sliced radishes for added color and flavor.
• Perfect Rice Texture: Avoid overcooking the rice; it should be slightly sticky but not mushy.
• Presentation: Use a clear springform pan for an elegant layered effect.

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