Sushi cake with salmon is a great appetizer for those who love rolls but don’t like to mess with them for a long time. You do not have to fold them separately, forming a separate roll. In addition, this is a great option to cook something festive quickly on the table when guests are already on the doorstep.
Ingredients
- 400 g lightly salted red fish (salmon or trout)
- 1 avocado
- 1 fresh cucumber
- 500 g boiled sushi rice
- 1 nori sheet
- 200 g Philadelphia cheese
- 2 spoons pickled ginger
- sesame for decoration
How to cook?
- Put a sheet of nori for sushi in a round detachable form. This will be the first layer for the sushi cake.
- The second layer – distribute half of the boiled rice evenly on a nori sheet up to 1 cm thick. Lubricate the entire surface of the rice with
- The third layer is an avocado cut into small cubes.
- The fourth layer is finely chopped red fish (half serving). Spread a layer of ginger on top, if desired.
- The fifth layer is rice and grease it with cheese.
- The sixth layer is a finely diced cucumber, the seventh is fish and decorate with sesame seeds on top.
The salad needs to stand a little in the refrigerator (0.5 – 1 hour) so that it is well saturated with the sauce. Bon appetit!
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