Ingredients
- 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 (such as Philadelphia), and pickled ginger for garnish.
Instructions
Line a mold with plastic wrap and place two nori sheets inside. Lightly moisten the nori with water using a brush.
Rinse the rice and cook it according to the 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, then cover the rice with the nori sheets.
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.
Place a serving plate over the mold that contains the sushi cake, then carefully invert the plate and mold together. 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. Substitute Philadelphia cream cheese with any other soft cheese.
Use a silicone cake mold for best results.
Make lightly salted fish at home by rubbing a fresh or frozen fish fillet with a mixture of salt and sugar, and drizzle it 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.
