Embark on a culinary journey to Japan with this exquisite sushi-inspired cake! Elegant and beautifully decorated, this sushi cake resembles a giant sushi roll, promising a fusion of flavors that will delight all your guests.
Ingredients – rice
- Sushi Rice: 600 g
- Mineral Water: 1000 ml
- Rice Vinegar: 7 tablespoons
- Sugar: 4 teaspoons
- Salt: 1 teaspoon
- Black Sesame Seeds: 6 teaspoons
Ingredients – layering the cake
- Cucumber: 1
- Avocado: 1
- Mango: 0.5
- Smoked Tuna: 120 g
- Shrimp: 240 g
- Cream Cheese: 80 g
- Smoked Salmon: 100 g
- Nori Seaweed Sheets: 1
Ingredients – sriracha mayo
- Mayonnaise: 5 tablespoons
- Sriracha Sauce: 1 tablespoon
- Candied Lime Peel
Additional
- Lime Juice
- Tiger Shrimp: 135 g
- Smoked Salmon: 40 g
- White Sesame Seeds
- Edible Flowers
- Cucumber: 0.5
Preparation
Begin by rinsing the sushi rice in a bowl of cold water several times to remove excess starch. Drain the rice each time using a sieve until the rinsing water becomes clear.
Transfer the thoroughly rinsed rice to a pot and add mineral or filtered water. Cover the pot and bring the rice to a boil. Reduce the heat and simmer until the rice absorbs all the water and the grains become plump. Cut the cucumber in half lengthwise. Remove the seeds using a spoon and slice the cucumber into thin strips (julienne).
Slice the avocado in half lengthwise around the pit. Carefully remove the pit and slice the flesh while it’s still in the skin, cutting it into thin slices. Use a spoon to separate the sliced flesh from the skin. Peel the mango using a peeler, then cut thin slices of the flesh using a vegetable peeler.
In a small bowl, combine sriracha sauce with mayonnaise and grated lime peel. Mix thoroughly until all ingredients are well combined. Set the sauce aside to allow the flavors to blend. Mix vinegar with sugar and salt in a bowl until dissolved. Pour this mixture over the cooked, still warm rice. Gently mix the rice with a wooden spoon, being careful not to break the delicate grains. Allow the seasoned rice to cool.
Transfer half of the cooled rice to a separate bowl, mix it with black sesame seeds, and gently stir. Leave the other half of the rice in the pot.
Moisten your hands with cold water. Spread half of the rice with black sesame seeds evenly onto the bottom of a cake mold lined with parchment paper. Press the rice down firmly. Spread a portion of the sauce over the rice and distribute it evenly. Arrange slices of smoked tuna and cucumber sticks on top of the sauce. Trim the nori sheet to fit the shape of the mold and place it on top of the cucumbers.
Moisten your hands again. Place the remaining rice on the nori sheet (moistening your hands after each rice layer), followed by shrimp in oil and avocado slices. Drizzle lime juice over the avocado and cover with the remaining rice mixed with black sesame seeds. Smooth down the top layer of rice with moistened hands.
Carefully invert the cake mold onto a serving platter and lift off the mold. Using a vegetable peeler, slice the cucumber into thin, long strips. Form the cucumber strips into rosettes and arrange them on top of the cake. Place rosettes made from thinly sliced smoked salmon on top of the cake as well.
Decorate the cake further with cooked shrimp, avocado, and mango slices, along with edible flowers. Sprinkle white sesame seeds over the top for an added touch.
