The recipe is ideal for those who do not want to suffer with the rolling and cutting sushi. Put it together and got a delicious sushi snack-cake.
Ingredients for 6-8 servings:
‚óŹ 120 g of sushi rice,
‚óŹ 4 tbsp rice vinegar,
‚óŹ 2 tablespoons sugar,
‚óŹ 1 tsp. salt
Soak the rice in cold water for an hour.
At this time, heat the rice vinegar, then add the sugar and salt. Leave the vinegar until it becomes cold.
Then fold the rice into a sieve and leave it so for another 30 minutes.Place the rice in a saucepan with 360 ml of water. Boil and cook the rice for 5 minutes. Do not remove the lid and reduce the heat to low. Simmer for another 5 minutes. Then remove the pan from the heat and let the rice stand, covered for another 10 minutes.
Add the vinegar and stir the rice a little. Allow the rice to cool to room temperature.
‚óŹ 1 sheet nori
‚óŹ 500 g fresh salmon (without bones and skin),
‚óŹ 2 tbsp avocado oil
‚óŹ 1 large cucumber,
‚óŹ 1 avocado,
‚óŹ 4 tbsp sesame seeds
Cut the salmon in small pieces.
Mix the fish with sesame seeds and avocado oil.
Put the fish in the refrigerator until you use it.
Peel the cucumber, cut into not too thin slices.
Peel avocado and also slice it.
Nori sheet cut to size sliding shapes for the cake. Put a sheet on the bottom of the form. Wet your hands and place on nori half of the rice. Well tamp Fig.
Top with remaining cucumber and avocado, finished with salmon. Repeat layers once more.
The finished cake refrigerate until serving the dish on the table.
Uploaded: Sep 10, 2015
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