SunRice
Poh's rice kitchen

Poh’s Festive Sushi Cake

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Perfect as an appetizer or as a main, if you’re looking to impress, this dish is sure to wow your guests.

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

Medium Grain Rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes and is a good choice for delicious desserts. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 8 people. Amended serving sizes for 1, 2, 4, and 6 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 2 cup SunRice Medium Grain Rice

  • cup Sushi Seasoning

  • tsp Salt

  • tsp Sugar (optional)

  • 375 g Salmon Fillet (skin removed, sliced as thinly as possible)

  • 1 tsp Wasabi (mixed with 1 tbs water until smooth)

  • 1 Medium-Large Avocado (seed & skin discarded, sliced 5mm)

  • Continental Cucumber (thinly sliced)

  • 4 Nori (3 traced around the base of the tin, the last sheet folded into thirds and traced again to complete each circle as the nori will not be quite big enough)

  • cup Light Soy (for dipping)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Poh’s Festive Sushi Cake

Method

  • Cook rice following packet instructions. Fold in sushi seasoning, salt and sugar while the rice is hot. Cover to keep warm until needed.

  • Using a pastry brush, paint the inside of a 20cm diameter round springform tin with water, then line with go between or plastic freezer sheet, making sure it gets into all the nooks.

  • Neatly arrange half the salmon in a concentric circle, overlapping a little, to cover the bottom of the tin. Do this as decoratively as possible as this is going to be the top of the cake when you turn it over. Cover the salmon with just enough rice - a few holes are good, or it becomes too dense and chewy. Wet a potato masher (must be one with a flat disk on the bottom with holes in it. If not, simply use a spatula) and press enough to compress and flatten the rice. Dab the watered-down wasabi all over the rice with a pastry brush, then cover with a sheet of nori.

  • Next, cover the nori with the slices of avocado plugging any holes with smaller pieces. Layer with rice following the same method as the first rice layer, cover with more nori, then repeat with layers of salmon, cucumber, rice and finishing with more nori.

  • To turn it out, place a plate on the tin making sure it’s well centered (as you can’t re-jig it or the layers start to come apart), flip it over, release the side of the springform tin, then carefully peel the plastic off. Cut using a very sharp knife so you don’t shred the cake and disturb the beautiful layering. Serve with light soy and more wasabi you like.

    Note

    If your knife skills are a bit dodgy, freeze the salmon for a short while so the edges firm up just a little so it’s easier to handle. Also use a sharp knife so you don’t mash and shred the delicate flesh.

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