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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