Sushi cake
Sushi cake is a spectacular dish that recreates the flavor of uramaki in a sliceable form: layers of vinegar-seasoned rice, crunchy vegetables, mayonnaise, and a savory filling, all topped with fan-shaped avocado slices, sesame seeds, and teriyaki sauce.
- 160g of vegetable tuna
- 400g of sushi rice
- 100 g of rice vinegar
- 40 g of sugar
- 20 g of salt
- 2 ripe avocados
- 1 large carrot
- 1/2 cucumber
- 80 gr mayonnaise
- lemon juice
- teriyaki salsa
- sesame seeds
- Rinse the sushi rice under running water until the water runs clear, then cook it by absorption following the times indicated on the package.
- In a small saucepan, combine the rice vinegar, sugar, and salt and heat over low heat, stirring, just long enough for the sugar and salt to dissolve.
- Pour the dressing over the still hot rice and mix gently, then leave to cool.
- Using a potato peeler, cut the carrot into thin strips and using a mandolin, cut the cucumber into rounds.
- Line an 18-22 cm diameter pan with plastic wrap, leaving a little overhang so you can easily unmold the cake. Spread a very thin layer of rice on the bottom and sprinkle the crumbled tuna on top, then cover with another layer of rice.
- Spread a thin layer of mayonnaise, then arrange the carrot ribbons and cucumber slices. Top with a final layer of rice, pressing firmly with the back of a spoon to compact the cake. Cover with plastic wrap and refrigerate for 1 hour.
- Invert the cake onto a serving plate and remove the pan and plastic wrap. Cut the avocados into thin slices, drizzle with a few drops of lemon juice to prevent them from browning, and arrange them in a fan shape until the entire surface is covered.
- The sushi cake is ready: all you have to do is garnish it with sesame seeds and serve it with teriyaki sauce.
- For the classic version, replace the vegan tuna with the same amount of well-drained canned tuna or chopped smoked salmon, leaving nothing else unchanged. For a clean cut, use a sharp, wet knife, wiping it between each slice. You can enrich the layers with edamame, diced mango, crumbled nori, or a spicy mayonnaise with a touch of Sriracha. The sushi cake can be stored in the refrigerator, tightly covered, for a day: add the avocado just before serving, so it stays green and shiny.
How to make sushi cake
Line an 18-22 cm diameter pan with cling film, leaving it hanging over the top so you can easily unmold the cake.
Make a very thin layer of rice on the bottom and distribute the crumbled vegetable tuna on top, then cover with another layer of rice.
Spread a thin layer of mayonnaise, then arrange the carrot ribbons and cucumber slices.
Cover with a final layer of rice, pressing down firmly with the back of a spoon to compact the cake.
Cover with cling film and leave to rest in the refrigerator for 1 hour.
Invert the cake onto a serving plate and remove the pan and cling film.
Cut the avocados into thin slices, drizzle them with a few drops of lemon juice to prevent them from browning, and arrange them in a fan shape until the entire surface is covered.
For the classic version, replace the veggie tuna with the same amount of well-drained canned tuna or chopped smoked salmon, leaving nothing else unchanged. For a clean cut, use a sharp, wet knife, wiping it between each slice. You can enrich the layers with edamame, diced mango, crumbled nori, or a spicy mayonnaise with a touch of Sriracha.
The sushi cake can be stored in the refrigerator, well covered, for a day: add the avocado only when ready to serve, so it will remain green and shiny.
