Sushi cake with avocado, cucumber and salmon

The recipe is ideal for those who do not want to suffer with sushi rolling and cutting. We put all together and got a delicious snack sushi cake.


for 6-8 servings

– 120 g rice for sushi,
– 4 tbsp. l. rice vinegar,
– 2 tbsp. l. Sahara,
– 1 tsp.. salt


Fig soak in cold water for an hour.
At this time, heat the rice vinegar, dissolve sugar in it and salt. Leave the vinegar until it is completely cool.
Then fold the rice in a sieve and leave it as another 30 minut.Perelozhite rice in a saucepan with 360 ml of water. Boil the rice and cook for 5 minutes. Do not remove the cover and reduce heat to low. Boil the rice for another 5 minutes. Then remove the pan from the heat and let the rice stand, covered for 10 minutes.
Add the vinegar and stir a little rice. Allow the rice to cool to room temperature.

For the topping:
– 1 sheet of nori,
– 500 g of fresh salmon (without bones and skin),
– 2 tbsp. l. avocado oil,
– 1 large cucumber,
– 1 avocado,
– 4 tbsp. l. sesame seeds


Cut the salmon into small pieces.
Mix the fish with sesame seeds and avocado oil.
Place the fish in the refrigerator until you use it.
Clean the skin of the cucumber, cut not very thin slices.
Peel avocado and cut it.
nori sheet cut to size sliding form for the cake. Place the sheet on the bottom of the form. Wet your hands and place on half of the nori rice. Good tamp Fig.
Top with cucumber and avocado, salmon finished. Repeat layers once again.
Ready cake in the refrigerator until serving dishes on the table


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