GabyIngredients
- Nori seaweed: 2 sheets
- Short-grain rice: 1 cup
- Lightly salted salmon: 300g (about 10.5 oz)
- Cucumbers: 1-2
- Soy sauce: 4 tablespoons
Wasabi paste to taste, cream cheese (like Philadelphia) and pickled ginger for garnish.
Instructions
Line a mold with plastic wrap and place two sheets of nori in it. Using a brush, lightly moisten the nori with water.
Rinse the rice and cook it according to package instructions. Cut the salmon into small pieces. Peel the cucumbers and slice them thinly lengthwise. Mix the soy sauce with a small amount of wasabi paste.
In the mold, layer half of the rice on top of the nori, followed by the salmon. On top of the fish, arrange the cucumber slices and drizzle them with the soy sauce and wasabi mixture. Add the remaining rice on top and cover it with the two sheets of nori.
Fold the edges of the nori over and seal them, completely wrapping the sushi cake. Place the sushi cake in the refrigerator for an hour.
Take a serving plate and cover it with the mold containing the sushi cake, then carefully flip it over. Gently remove the plastic wrap and adjust the nori as needed. If there are any tears or holes, cut a small piece of nori and use it as a “patch,” adhering it with a bit of water.
Garnish the sushi cake with flower shapes made from cream cheese and pickled ginger. You can substitute Philadelphia cream cheese with any other soft cheese.
For best results, use a silicone cake mold to prepare the sushi cake.
You can also make lightly salted fish at home. To do this, rub fresh or frozen fish fillet with a mixture of salt and sugar, and drizzle with lemon juice (for half a kilogram of fish, use 2 tablespoons of salt, 1 tablespoon of sugar, and 1-2 tablespoons of lemon juice). Wrap the fish in plastic wrap and leave it in the refrigerator overnight.
