Sushi Cake

This impressive party number looks quite elaborate, but is actually much easier and quicker to assemble than individual sushi rolls, and is simply cut into wedges for serving. For a vegan sushi cake, simply omit all the seafood — or make one side pescatarian and the other vegan or vegetarian. Experiment by substituting seaweed salad, seasoned tofu, grated beetroot or even thinly sliced blanched green beans for some of the ingredients.

INGREDIENTS Serves 6 - 8

  • 2 cups (420 g) sushi rice

  • 1⁄3 cup (60 g) red or black quinoa,rinsed well

  • 4 tablespoons rice vinegar, plus an extra for the water bowl

  • 1 tablespoon raw sugar

  • 1 teaspoon fine sea salt

  • 6–8 sheets toasted nori seaweed

  • 125 g (41⁄2 oz) tin good-quality mackerel or tuna, drained

  • 1 1⁄2 tablespoons mayo, optional

  • 200 g (7 oz) peeled cooked prawns 

  • 1 carrot, finely grated 

  • 1 ripe avocado, halved, thinly sliced lengthways

  • 1 large Lebanese cucumber, thinly sliced lengthways, or peeled into strips

  • 100 g (31⁄2 oz) sliced cured trout or salmon

To serve 

  • pickled ginger 

  • gluten-free soy sauce 

  • wasabi

METHOD

  1. Wash the rice and quinoa in a fine sieve under cold running water until the water runs clear. Place in a saucepan with 600 ml (21 fl oz) water. Cover with a lid and bring to a simmer over medium heat, then immediately reduce the heat to low and cook for 12 minutes, or until the water has been absorbed. Turn off the heat. Stand, covered, for 10 minutes.

  2. Meanwhile, combine the vinegar, sugar and salt in a small saucepan over low heat, stirring until the sugar and salt have dissolved. Cool to room temperature. Cut the nori sheets to fit three layers of a round 20 cm (8 inch) spring-form cake tin, then set the sheets aside. Line the tin with biodegradable baking paper, to allow for easy removal of the sushi cake.

  3. Add a dash of extra vinegar to a small bowl of water, to use as a finger bowl.

  4. Transfer the rice mixture to a large container or bowl. Slowly and evenly drizzle the cooled vinegar brine over the rice and mix with a rice paddle, thin spatula or wooden spoon until the grains are well coated, using a gentle cutting motion. Constantly fan the mixture to cool it down to room temperature; a lid is great for this.

  5. Break up the mackerel in a bowl and combine with the mayo, if using. Reserve five prawns as a garnish, cut the rest in half lengthways and set aside.

  6. Evenly press one-third (about 2 cups) of the rice mixture onto the base of the cake tin, dipping your fingertips into the bowl of vinegar water to stop the rice sticking to your fingers. Place a nori layer on top. Arrange all the sliced prawns in an even layer over the nori, then cover with all the carrot, filling in any gaps.

  7. Evenly press another one-third of the rice mixture into the tin. Top with a nori layer, then spread all the mackerel mixture over. Alternate the next layer with most of the avocado and cucumber slices, reserving a few slices of each to garnish.

  8. Finish with a final layer of rice, then nori. Drape the surface with the sliced trout. Top with the reserved whole prawns, avocado and cucumber.

  9. Cut into wedges and serve with pickled ginger, soy sauce and wasabi.

  10. The sushi cake is best served straight away, but can also be assembled a few hours ahead and refrigerated.