Sushi Cake

Serves 25
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Directions

  1. 1Wash the rice at least 11 times.
  2. 2Wash the rice at least 11 times.
  3. 3Wash the rice at least 11 times.
  4. 4Transfer the rice to the pot where it will be cooked and fill it with water until when putting your hand on top of the rice it is full up to there.
  5. 5Transfer the rice to the pot where it will be cooked and fill it with water until when putting your hand on top of the rice it is full up to there.
  6. 6Transfer the rice to the pot where it will be cooked and fill it with water until when putting your hand on top of the rice it is full up to there.
  7. 7Cook for 2 minutes on medium heat, 13 minutes on minimum heat, and 10 minutes off the heat.
  8. 8Cook for 2 minutes on medium heat, 13 minutes on minimum heat, and 10 minutes off the heat.
  9. 9Cook for 2 minutes on medium heat, 13 minutes on minimum heat, and 10 minutes off the heat.
  10. 10In a jar, mix rice vinegar, sugar, and salt, and stir well until dissolved.
  11. 11In a jar, mix rice vinegar, sugar, and salt, and stir well until dissolved.
  12. 12In a jar, mix rice vinegar, sugar, and salt, and stir well until dissolved.
  13. 13Transfer the rice to a tray and add the vinegar mixture while it's still hot.
  14. 14Transfer the rice to a tray and add the vinegar mixture while it's still hot.
  15. 15Transfer the rice to a tray and add the vinegar mixture while it's still hot.
  16. 16Stir well and let it cool at room temperature, covered with plastic wrap.
  17. 17Stir well and let it cool at room temperature, covered with plastic wrap.
  18. 18Stir well and let it cool at room temperature, covered with plastic wrap.
  19. 19In a high-walled mold lined with plastic wrap, add a layer of rice with wet hands.
  20. 20In a high-walled mold lined with plastic wrap, add a layer of rice with wet hands.
  21. 21In a high-walled mold lined with plastic wrap, add a layer of rice with wet hands.
  22. 22Compact it until it's even.
  23. 23Compact it until it's even.
  24. 24Compact it until it's even.
  25. 25Add a layer of cream cheese, spreading it carefully so as not to lift the rice.
  26. 26Add a layer of cream cheese, spreading it carefully so as not to lift the rice.
  27. 27Add a layer of cream cheese, spreading it carefully so as not to lift the rice.
  28. 28Add a layer of avocado slices.
  29. 29Add a layer of avocado slices.
  30. 30Add a layer of avocado slices.
  31. 31Add the breaded prawns.
  32. 32Add the breaded prawns.
  33. 33Add the breaded prawns.
  34. 34Add a second layer of rice, spreading it well.
  35. 35Add a second layer of rice, spreading it well.
  36. 36Add a second layer of rice, spreading it well.
  37. 37Compact it well.
  38. 38Compact it well.
  39. 39Compact it well.
  40. 40Add the cream cheese again, being careful not to lift the rice or stain the walls.
  41. 41Add the cream cheese again, being careful not to lift the rice or stain the walls.
  42. 42Add the cream cheese again, being careful not to lift the rice or stain the walls.
  43. 43Add the avocado layer.
  44. 44Add the avocado layer.
  45. 45Add the avocado layer.
  46. 46Add the salmon.
  47. 47Add the salmon.
  48. 48Add the salmon.
  49. 49Add the last layer of rice.
  50. 50Add the last layer of rice.
  51. 51Add the last layer of rice.
  52. 52Place plastic wrap on top to prevent it from drying out and refrigerate until serving.
  53. 53Place plastic wrap on top to prevent it from drying out and refrigerate until serving.
  54. 54Place plastic wrap on top to prevent it from drying out and refrigerate until serving.
  55. 55Decorate with sesame seeds and an avocado flower.
  56. 56Decorate with sesame seeds and an avocado flower.
  57. 57Decorate with sesame seeds and an avocado flower.

Ingredients

  • 600 g arroz para sushi
  • 600 g arroz para sushi
  • 600 g arroz para sushi
  • 85 ml vinagre de arroz
  • 85 ml vinagre de arroz
  • 85 ml vinagre de arroz
  • 50 g azúcar
  • 50 g azúcar
  • 50 g azúcar
  • 35 g sal
  • 35 g sal
  • 35 g sal
  • 600 g queso untable tipo phila
  • 600 g queso untable tipo phila
  • 600 g queso untable tipo phila
  • 4 paltas
  • 4 paltas
  • 4 paltas
  • 25 langostinos rebozados
  • 25 langostinos rebozados
  • 25 langostinos rebozados
  • 300 g salmón fresco
  • 300 g salmón fresco
  • 300 g salmón fresco
  • 2 cdas semillas de sésamo
  • 2 cdas semillas de sésamo
  • 2 cdas semillas de sésamo
  • 2 paltas
  • 2 paltas
  • 2 paltas
  • 0.5 lamina alga nori
  • 0.5 lamina alga nori
  • 0.5 lamina alga nori
  • Salsa de soja
  • Salsa de soja
  • Salsa de soja
  • Salsa Buenos Aires
  • Salsa Buenos Aires
  • Salsa Buenos Aires

Equipment

bowlpotjarwhisktraymold

Tips

  • Wash the rice at least 11 times before cooking.
  • Respect the cooking times of the rice: first 2 min at medium/high heat, then 13 min at minimum heat and finally 10 more min off the heat with the lid on.
  • Add the vinegar when the rice is still hot.
  • Let the rice cool to room temperature and covered with plastic wrap so that the grains on top do not dry out.
  • For the assembly, keep in mind that what is against the wall of the mold is what will then be visible: place the greenest side of the avocado towards the wall, the inside of the prawns outwards, arrange the pieces of salmon neatly on the edges, etc.