Servings: 6 pieces
Calories: 350kcal
Cost: $40
Equipment
- Springform pan or round mold
- Plastic wrap
- Sharp knife
- Cooking pot for rice
- Serving plate
Ingredients
- 2 cups sushi rice
- 4 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 200 g fresh salmon thinly sliced
- 200 g fresh tuna optional, thinly sliced
- 200 g crab meat or imitation crab
- 1 ripe avocado sliced
- 1 cucumber thinly sliced or in ribbons
- 1-2 carrots shredded
- 2-3 scallions chopped
- to taste sesame seeds for topping
- to taste tobiko fish roe for topping
- to taste nori strips for decoration
- to taste spicy mayo optional
- to taste eel sauce optional
Instructions
- Cook and rinse sushi rice; season with rice vinegar, sugar, and salt.
- Press the seasoned rice into the bottom of a springform pan or round mold.
- Layer slices of avocado over the rice, followed by crab and cucumber.
- Continue to add layers of vegetables and fish as desired, pressing gently.
- Carefully unmold the sushi cake onto a serving plate.
- Decorate the top with salmon, tobiko, sesame seeds, and optional sauces.
- Serve immediately or refrigerate until ready to serve.
Notes
Feel free to customize the fillings based on your preferences or dietary restrictions. For a sweeter version, use fruits like mango or strawberries for toppings and incorporate rice pudding layers. Sushi cakes are best served fresh, but can last a day in the fridge; avoid freezing. Perfect for gatherings, and can be themed for special occasions!
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 410mg | Potassium: 350mg | Fiber: 3g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg
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