Avocado Sushi Cake
Ingredients:
1½ cups (375 ml) sushi rice
4 tsp (20 ml) sugar
3 tbsp (45 ml) rice vinegar
2 nori sheets
2 avocados, thinly sliced
500 g fresh salmon, thinly sliced
1 tsp (5 ml) each of black and white sesame seeds
Extra avocado for serving
½ cup (125 ml) soy sauce
¼ cup (60 ml) finely grated fresh ginger
Instructions:
Cook the sushi rice according to the package instructions.
In a small saucepan over medium heat, combine the sugar and rice vinegar until the sugar dissolves.
Gently mix the vinegar mixture into the cooked rice using a slicing motion.
Line the base of a 22 cm baking tin with baking paper.
Spread half of the cooked rice evenly in the tin.
Layer half of the avocado slices over the rice.
Arrange half of the salmon slices on top of the avocado.
Repeat the layering process with the remaining rice, avocado, and salmon, ending with a layer of salmon on top.
Turn the sushi cake out onto a serving platter and sprinkle with black and white sesame seeds.
