Ingredients

Check off ingredients as you go

Serves 4

• Rice preparation see basic recipe
• 300g (1½ cups) short-grain sushi rice
• 2 tbsp rice vinegar
• 420ml (1¾ cups) water
• 1 tbsp sugar
• ½ tsp salt

For the filling

• 2 fresh salmon fillets, skinless and boneless
• 1-2 avocados (depending on size), cut into thin slices
• 1 cucumber, thinly sliced into rounds
• 2 nori seaweed sheets
• a pinch of black sesame seeds
• a little lemon juice
• ponzu sauce (or soy sauce)
• 1 tsp Sriracha sauce (or dried red chili powder)
• 1 handful fresh cilantro leaves, chopped
• 1 handful alfalfa sprouts (for decoration)
• 1 sprig scallion (green onion), chopped (if no sprouts available)

If you change the number of serving, consider adjusting cooking times!

🍣 🥢 For more sushi ideas, I’ve written an article on sushi variations that I invite you to check out.

Preparing the sushi rice

If you want to adjust the quantity, you just need to know the classic proportions: 1 volume of rice to 1.3 times that volume in water. If you’re using cups for example, 1 cup of rice to 1⅓ cups of water.

1. Rinse the rice well until the water runs clear (at least 4 times). In a saucepan, combine the rice with the water, cover and bring to a boil, stir once then reduce to medium heat and cook for 12 minutes. Turn off the heat without opening the lid and let rest for 10 minutes.

2. While the rice is resting, put the rice vinegar, sugar, and salt in a small saucepan. Bring to a quick boil to dissolve everything.

3. Transfer the rice to a bowl and pour the still-hot vinegar over it, mixing gently to season the rice. Let cool to room temperature (never in the fridge) covered with a kitchen towel so it doesn’t dry out.

Preparing the filling

4. In a small container, combine the Sriracha sauce and ponzu sauce. Add the salmon cut into cubes, a bit of chopped cilantro, and let marinate.

Thinly slice the cucumber.

Cut the avocado into thin slices, squeeze a little lemon juice over them so they don’t brown.

Assembling the sushi cake

It’s important to pack the layers well to get a nice presentation and easy unmolding.

5. Cut a nori seaweed sheet to the diameter of your ring mold or pan and place it on the bottom. Layer a thin coating of rice (about ⅓). Cover with avocado slices, add some of the salmon, a bit of cilantro. Repeat the operation, replacing the avocado with cucumber.

6. Finish with the last third of rice then decorate as you like, for example with salmon cubes or slices, black sesame seeds, sprouts, thin cucumber rounds, avocado slices rolled into flowers, and chopped cilantro, sprouts, or chopped green onion.

Tips

If you don’t have a presentation ring, you can use a small mold lined with plastic wrap. Just let it set in the fridge for about ten minutes then unmold it carefully (that’s what I often do).

If you have a slightly syrupy teriyaki sauce, you can drizzle it over your sushi cake when serving for a very elegant presentation.