Ingredients:
- 1 cup sushi rice
- 1 tsp sugar
- 1 tbsp Kadoya sesame oil, plus more for assembling
- 1 tbsp rice vinegar
- 1 mini cucumber, thinly sliced
- 1 avocado, sliced
- 1 filet sushi-grade salmon, diced or thinly sliced
- 1 filet sushi-grade tuna, diced or thinly sliced
- 1 cup tamago, sliced
- Shiso leaves
- Furikake
- Tobiko
- Seaweed sheets
Instructions:
- Prepare the sushi rice: Cook the sushi rice according to the package instructions. Once cooked, transfer it to a bowl and let it cool slightly. While the rice is still warm, gently mix in the sugar, sesame oil, and rice vinegar. Set aside.
- Layer the sushi cup: Use a straight-sided cylindrical cup or container to create the cake shape. Start with a layer of sushi rice, gently pressing it down so it holds together. Add a layer of salmon and tuna, followed by another layer of rice. Continue layering with the avocado, cucumber, tamago, salmon, and tuna, alternating the ingredients until the cup is filled. Finish with a final layer of rice and gently press everything together.
- Prepare the topping: On a plate, mix together the furikake and tobiko until evenly combined. This will create the topping for the outside of the sushi cake.
- Prepare for the flip: Lightly drizzle a little sesame oil over the top layer of rice to help it stick and pick up the furikake mixture.
- Flip the sushi cake: Place the plate with the furikake mixture directly over the opening of the cup. Quickly and carefully flip the cup upside down onto the plate, keeping the cup and plate pressed together as you turn them.
- Finish the cake: Carefully lift the cup straight up to reveal your sushi cake. The sesame oil should help the toplayer of rice pick up the furikake and tobiko mixture, creating a colorful coating around the base.
- Serve: Garnish with shiso leaves and serve with seaweed sheets. Scoop up a little bit of everything, salmon, tuna, rice, tamago, avocado, and the furikake-tobiko topping and wrap it in a piece of seaweed for the perfect bite!
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