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Sushi cake with salmon and sun-dried tomatoes

So perfect for celebrating the most beautiful day! Our family has existed for 7 years. And that's what we celebrate!

Sushi cake with salmon and sun-dried tomatoes
Servings6 Serving
Category, DifficultyEasy
Ingredients for Marinade
 30 g Rice vinegar
 20 g Sugar (or sweetener)
 2 g Salt
Ingredients for the rice
 200 g Rice
 250 g Water
 15 g Black sesame seeds
 1 Nori leaf
Ingredients for filling and cream
 200 g Hot smoked salmon
 200 g Fresh cucumbers
 195 g Ripe avocado
 80 g Sun-dried tomatoes (in oil)
 ¼ Lemon
 400 g Cream cheese “Philadelphia light”
 200 g Cream cheese “Baltais”
 40 g "Kikkoman" Terijaki sauce
Ingredients for Decorating
 50 g Cream cheese “Philadelphia light”
 20 g Salmon spread/pate "Ikorka"
 20 g Red caviar
 Salmon, greens
Directions
1

First, rinse the rice in cold water (at least 3 times).

2

Put the rinsed rice in a pot and add ~250 g of water.

3

Put the rice on medium heat: as soon as the rice comes to a boil, turn the heat down to very, very low and cook/steam under a lid for ~15-20 minutes (until the water evaporates).

4

While the rice is cooking, prepare the marinade by pouring the rice vinegar, sugar (or sweetener) and salt into a bowl and stirring to dissolve.

5

Add the marinade to the hot rice.

6

Cut the cucumber, salmon and avocado into small cubes (immediately drizzle the avocado with lemon juice to prevent them from turning dark). Drain excess oil from the tomatoes and chop them finely.

7

Fold and chop one nori leaf by hand or with scissors, add to the rice and stir.

8

Roast the black sesame seeds in a pan, add to the rice and stir.

9

Mix "Philadelphia light" cream cheese with "Baltais" cream cheese and Teriyaki sauce.

Assemble the cake
10

Place a pastry ring lined inside with an acetate sheet on a plate.

11

Place the rice on a plate (the bottom of the cake) and compact it with your hand.

12

Cover the rice with 1/2 of the prepared cream.

13

Top the cream with the sliced cucumbers and a couple of spoonfuls of cream. Spread the cream.

14

Place the sliced salmon on top and a couple of spoonfuls of cream again - spread it as before.

15

Place the avocados on top and spread a thin layer of cream over them.

16

Place the sliced sundried tomatoes on top and spread with the remaining cream.

17

Place the remaining rice on top and spread, pressing into the cream.

18

Apply cling film and refrigerate for at least 4-5 hours.

19

Remove from the fridge and decorate as you like. I mixed "Philadelphia light" cream cheese with salmon spread and pressed "roses" around the edges of the cake.

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Nutrition Facts

Finished product weight 1900

Servings 6


1 serving contains
Calories 523.33
% Daily Value *
Total Fat 32.83g51%
Total Carbohydrate 39.7g14%
Protein 18.08g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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