Giant Sushi Cake

by Lisa Goldberg

on Jan 12

Serves 8

INGREDIENTS:

For the sushi rice:

For the filling:

Serving suggestion:

METHOD:

For the sushi rice:

Rinse the rice thoroughly under cold water until the water runs clear.
Combine the rice and ½ tsp salt in a pot and cover with 2 cups of cold water. Soak for 30 minutes. Cover with a lid, bring to the boil and simmer for 15-20 minutes, or until the water has been absorbed. Remove from the heat, place a kitchen towel in between the pot and lid and allow to stand for 12 minutes. Spread the steamed rice over a baking tray to cool.
Combine the rice vinegar, sugar and the remaining salt in a small saucepan. Bring to a simmer on a low heat and stir until the sugar is dissolved. Take off the heat and allow to cool.
Stir the vinegar mixture through the cooled rice and set aside.

To assemble:

Divide the rice into 3 equal portions.
Press 1 portion into the bottom of the springform cake tin. Ensure it is compact, smooth and level.
Combine the tuna with the mayonnaise and spread a thin layer over the rice. Add a layer of cucumber slices followed by avocado slices.
Repeat the layers of rice, tuna mayonnaise, cucumber and avocado one more time, ending off with a third layer of rice.
Place clingfilm over the top of the cake to avoid it drying out, then place in the fridge for at least an hour.
Carefully remove the cake from the springform and set it on a flat, level plate or cake stand.
Using a knife, cover the entire cake with a thin layer of the cream cheese.
Press handfuls of black sesame seeds onto the tops and sides of the cake, ensuring the whole of the cake is entirely covered.
Using a piping bag and nozzle, pipe dollops of mayonnaise onto the top of the cake and garnish with avocado roses, pickled ginger roses and cucumber ribbon roses.
Slice generous portions and ENJOY!