Avocado Sushi Cake


375 ml (1½ cups) sushi rice

20 ml (4 tsp) sugar

45 ml (3 tbsp) rice vinegar

2 nori sheets

2 avocados, thinly sliced

500 g fresh salmon, thinly sliced

5 ml (1 tsp) each black and white sesame seeds

Extra avocado for serving

125 ml (½ cup) soy sauce

60 ml (¼ cup) finely grated fresh ginger


Prepare the sushi rice according to package instructions, soak, simmer, and steam.

Mix with a cooled mixture of vinegar and sugar for the perfect sushi rice texture.

Line a 22 cm baking tin with baking paper and a nori sheet.

Spread half the rice, then layer with avocado slices and salmon.

Repeat with another nori sheet and the remaining rice, avocado, and salmon.

Chill until firm. Invert onto a platter, garnish with sesame seeds, and serve with soy sauce and ginger.

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