Avocado sushi cake

Step 1: Prepare the Sushi Rice

1. Rinse the sushi rice in cold water until the water runs clear.
2. Cook the rice according to the package instructions (typically a 1:1.25 rice-to-water ratio).
3. Once cooked, transfer the rice to a large bowl and let it cool slightly.
4. Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold it into the rice. Set aside.

Step 2: Prep the Ingredients

Slice the avocado thinly, julienne the cucumber and carrot, and cut the nori sheets into strips.

If using smoked salmon or sashimi-grade fish, slice it into thin strips or cubes.

Step 3: Assemble the Sushi Cake

1. Line the springform pan or cake mold with plastic wrap for easy removal.
2. Layer half the sushi rice evenly at the bottom of the pan, pressing gently with a spatula to create a smooth base.
3. Add a layer of sliced avocado, followed by cucumber, carrot, and a few strips of nori. You can also add a layer of cream cheese for extra creaminess.
4. Add a layer of smoked salmon or fish.
5. Repeat with the remaining rice and another layer of avocado on top for a beautiful finish.

Step 4: Garnish and Serve

Sprinkle the top with toasted sesame seeds and decorate with more nori strips, pickled ginger, and wasabi.

Carefully remove the sushi cake from the mold, using the plastic wrap to lift it. Slice into wedges and serve with soy sauce.

History of Avocado Sushi:

While traditional sushi dates back centuries in Japan, avocado entered the sushi world relatively recently. The California roll, popularized in the 1960s, introduced avocado as a sushi ingredient, creating a fusion dish that bridged Japanese and Western palates. The sushi cake concept takes inspiration from both modern Japanese innovation and global food trends, celebrating the versatility of sushi in new forms.

Benefits of Avocado Sushi Cake: