Fruity Salmon Sushi Cake

Preparation time: 20 min
Cooking time: 15 min
Number of people: 4

Ingredients:
For the Rice
½ cup sushi rice (cooked as per instructions on packet)
15ml rice vinegar
1 teaspoon sugar
¼ teaspoon salt

For the Filling
250g salmon, thinly sliced
¼ cucumber - sliced
½ Avocado - sliced
6 strawberries
½ kiwi fruit- sliced
Japanese mayo
black sesame seeds
1 nori sheet – cut to the size of the cake tin

Method:
1. Cook sushi rice as per instructions on the packet
2. Dissolve the sugar and the salt in the rice vinegar (you can heat it slightly to dissolve the sugar)
3. When the rice is cooked, add the cooled vinegar mixture and mix
4. Line a 12cm cake tin with cling wrap
5. Arrange the Salmon slices in the tin, overlapping each other slightly.
6. Spread ½ the cooked rice in a layer over the salmon, up to halfway up the cake tin, gently press it
down so the rice sticks together.
7. Arrange some sliced avocados, salmon, nori sheet and then rice again.
8. Press it down into an even firm layer, level with the top of the pan.
9. Turn the sushi cake out on to a plate, carefully remove the pan and then the cling wrap.
10. Sprinkle the top with a little black sesame seeds.
11. Add some Japanese mayo on the top centre of the cake and place a piece of strawberry on it.
12. Arrange your kiwi pieces around the cake.
13. Arrange some cucumber slices on the plate around the base of the cake
14. Arrange some strawberry halves around the base of the cake.
15. And Slice and serve with chopsticks, soya sauce, pickled ginger and wasabi paste.

Equipment
- Knife
- Chopping board
- Cake tin -12cm
- Plate