Sushi Cake

Ingredients

• 250 g sushi rice
• 600 g very fresh salmon fillet (center cut, skinless)
• 3 tbsp Rice vinegar
• 1 tbsp mirin
• 2 tsp coconut palm sugar
• 1 tsp salt
• 2 tbsp wasabi paste
• 2 sheets nori seaweed
• 50 g sushi ginger
• soy sauce (to taste)

Instructions

1. 1.

   Rinse the sushi rice in a sieve under cold water until the runoff is clear. Drain for about 20 minutes, then add it to a pot with 500 ml water and bring to a boil uncovered. Cook for 2 minutes over medium heat uncovered, then cover and let stand on a turned‑off burner for 20 minutes to steam. Remove from heat, lift off the lid, and cover the rice with a kitchen towel – leave it for 10 minutes.

2. 2.

   Meanwhile line a 24 cm springform pan with plastic wrap.

3. 3.

   Wash the salmon, pat dry, slice horizontally into long thin strips, and arrange them overlapped on the bottom of the springform.

4. 4.

   Combine rice vinegar, mirin, coconut palm sugar, and salt in a saucepan and heat without boiling. Stir until the sugar and salt dissolve. Transfer the sushi rice to a bowl, spread it out slightly so it cools faster. Fold in the vinegar mixture and let the rice fully cool.

5. 5.

   Moisten your hands and press half of the cooled rice into the pan, tamping it down firmly.

6. 6.

   Spread half of the wasabi paste over the rice.

7. 7.

   Cut the nori sheets with scissors so they fit well in the pan, then lay them on top of the rice.

8. 8.

   Add the remaining rice and press firmly. Cover everything with clear plastic wrap and refrigerate for about 1 hour. Then open the springform and transfer the sushi cake to a plate. Slice into pieces and serve with sushi ginger, the leftover wasabi paste, and soy sauce for dipping as desired.