Avocado Layered Sushi Cake (Print Version)
Layers of rice, avocado, and salmon combine for a visually striking and delicious sushi-inspired dish.
# Ingredients:
→ Sushi Base
01 -
375 ml sushi rice
02 -
20 ml granulated sugar
03 -
45 ml rice vinegar
04 -
2 nori sheets
→ Fillings and Toppings
05 -
2 avocados, thinly sliced
06 -
500 g fresh salmon, thinly sliced
07 -
5 ml black sesame seeds
08 -
5 ml white sesame seeds
09 -
Extra avocado, for serving
→ Accompaniments
10 -
125 ml soy sauce
11 -
60 ml freshly grated ginger
# Instructions:
01 -
Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions, ensuring a tender but separate grain texture.
02 -
Over medium heat, combine sugar and rice vinegar in a small saucepan, stirring until the sugar dissolves completely. Remove from heat.
03 -
Transfer cooked rice to a large bowl. Gently fold the vinegar mixture into the rice with a slicing motion, allowing it to cool to room temperature.
04 -
Line the base of a 22 cm baking tin with baking paper to prevent sticking.
05 -
Spread half the seasoned rice evenly over the base of the tin. Arrange half the avocado slices atop the rice, followed by half the salmon slices.
06 -
Add the remaining rice as an even layer. Top with the rest of the avocado slices, then the remaining salmon, ensuring a uniform finish.
07 -
Invert the sushi cake carefully onto a serving platter. Sprinkle the surface evenly with black and white sesame seeds.
08 -
Serve with extra avocado, soy sauce, and freshly grated ginger alongside.
# Notes:
01 -
Ensure the rice is at room temperature before assembling to maintain the ideal texture and prevent wilting the avocado.