Description
This architectural Sushi Cake combines perfectly seasoned short-grain rice with layers of chilled salmon, creamy avocado, and smooth cream cheese. Engineered for structural stability and balanced flavor, it serves as a stunning centerpiece for any gathering.
Ingredients
- 360g short-grain sushi rice
- 12cl rice vinegar
- 95g granulated sugar
- 1 teaspoon salt
- 50cl water
- 400g sushi-grade fresh salmon
- 300g cream cheese, softened
- 2 ripe avocados
- 1 disk of nori
- 2 tablespoons olive oil
- Fresh chives, finely chopped
- Toasted sesame seeds
Instructions
- Rinse the sushi rice in a fine-mesh strainer under cold water for 3 to 5 minutes until the water runs clear, then soak in cold water for 15 minutes.
- Combine the soaked rice and 50cl of water in a saucepan; bring to a boil, then reduce to low heat and simmer covered for 12 minutes, stirring once at the 6-minute mark.
- Remove from heat and let the rice rest covered for 10 minutes to finish the steaming process.
- Dissolve the sugar and salt into the rice vinegar by warming it in the microwave for 30 seconds, then gently fold this mixture into the warm rice and let it cool to room temperature.
- Dice the chilled salmon into 5mm cubes and toss with olive oil; thinly slice the avocados into 2mm lamelles and whisk the cream cheese until smooth.
- Place a 20cm pastry ring on a platter and layer half of the rice, cream cheese, avocado, and salmon, compressing firmly with the back of a spoon.
- Repeat the sequence for a second tier, garnish with chives and sesame seeds, and carefully remove the ring before serving.
Notes
To ensure the cake holds its shape when sliced, compress each layer firmly during assembly and use a very sharp knife dipped in hot water between every cut. For the best flavor and texture, serve the cake slightly chilled at approximately 50°F rather than straight from the refrigerator.
- Prep Time: 40 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Layering
- Cuisine: Japanese-Fusion