#sushicake

This recipe is a creative mix of sushi and cake that you will love. Great for sushi fans who want to try a new take on a classic dish.

Ingredients: 2 cups sushi rice. 4 cups water. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Assorted sushi fillings e.g., cucumber, avocado, crab sticks, smoked salmon. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Rinse the sushi rice under cold water until the water runs clear. In a rice cooker, combine the rinsed rice and water. Cook according to the rice cooker instructions. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt dissolve. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture until well combined. Let it cool. Lay a sheet of nori seaweed on a flat surface. Spread a layer of sushi rice evenly over the nori, leaving a small border along one edge. Arrange your desired sushi fillings in a line along the edge of the nori with rice. Carefully roll the nori and rice around the fillings, using a sushi mat or clean kitchen towel to help shape it into a tight roll. Once rolled, slice the sushi roll into individual pieces using a sharp knife. Serve the sushi cake slices with soy sauce, pickled ginger, and wasabi on the side.

Prep Time: 30 minutes

Cook Time: 20 minutes