Description
A chilled sushi cake made with seasoned sushi rice, smoked trout and tuna, cream cheese, nori, and fresh vegetables, layered and sliced like a cake for easy serving.
Ingredients
Scale
- 1 1/4 cups uncooked sushi rice
- 2 tablespoons rice vinegar
- 2 1/2 tablespoons granulated sugar
- 1 1/4 teaspoons salt
- 14 ounces smoked trout, thinly sliced
- 4 1/4 ounces Philadelphia-style cream cheese, softened
- 2 sheets nori, finely chopped
- 2 ripe avocados, diced
- 1 medium cucumber, finely diced
- Green onions, finely chopped, to taste
- Wasabi, to taste
- 5 ounces smoked tuna, chopped
Instructions
- Rinse the sushi rice under cold water until the water runs clear and cook according to package instructions.
- While the rice is warm, mix in rice vinegar, sugar, and salt until dissolved, then let cool to room temperature.
- Line a springform pan or round bowl with plastic wrap.
- Press an even layer of sushi rice into the bottom and spread a thin layer of cream cheese on top.
- Sprinkle chopped nori evenly over the cream cheese.
- Add diced cucumber and green onions, then spread a small amount of wasabi if desired.
- Add a layer of smoked tuna followed by diced avocado.
- Press another layer of sushi rice on top and smooth gently.
- Arrange smoked trout slices evenly over the top.
- Cover and refrigerate for 30 to 60 minutes.
- Remove from the mold, slice, and serve chilled.
Notes
- Use slightly damp hands when handling sushi rice to prevent sticking.
- Smoked salmon can replace smoked trout if preferred.
- Serve with soy sauce, pickled ginger, and extra wasabi on the side.
- Store leftovers refrigerated and enjoy within 24 hours.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 60 mg