Poh’s Festive Sushi Cake
Easy
1 Hour
Serves 8
Poh’s Festive Sushi Cake
Ingredients
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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Poh’s Festive Sushi Cake
Easy
1 Hour
Serves 8
Ingredients
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.