Mini sushi cakes
1 1/2 cups sushi rice
* 5 spoons Rice vinegar
* 1 tablespoon sugar
* 3/4 teaspoon salt
* Salmon, sliced I’m using smoked salmon as it’s safer from bacteria :-)
* 1 Cucumber, sliced
* 2 carrots, sliced
* 2 Nori (dried seaweed) sheets
- [ ] for the topping:
* Black sesame seeds
* Sushi Ginger gari for topping
* chives, handful chopped tiny
* 1 avocado, cut into stripes
- [ ] Sauce for serving
* 2 spoons soy sauce
* 2 spoons teriyaki sauce
* 2 spoons sweet chili sauce
Directions
* wash the rice very well then cover it with water for 20 minutes. Drain the water and cook it for 20 minutes with 2 1/2 cups boiling water and salt.
* In another saucepan cook for five minutes the rice vinegar, and sugar. Then put it on the rice mix, cover the rice and let it sit for another 10 minutes.
* When the rice is at room temperature, Place a plastic wrap over an 8-inch pan and insert about 1/4 of the sushi rice. With wet hands, lightly press the rice down so the rice stick together-if you’re not pushing down the rice, the cake won’t have these beautiful layers.
* Place one of the nori sheets into a pan and cover it with a layer of rice. Make a layer with the sliced cucumbers. And again -carrots, rice, salmon, rice, and on the top, then ginger and sesame. Before serving, cut nicely the avocado and put it on top of the cake so it won’t get black.
* Decorate the top with salmon, You can also roll the salmon strips to make in a shape of a flower. drizzled, black sesame, and chopped chives.
* Slice and serve with sauce - mix the sweet chili, soy and teriyaki.
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