Homemade Sushi Cake

ramonascuisine.com

Mrs Dabs

subheading: For the rice:

600 g sushi rice (21.2 oz)

600 ml water (20.3 fl oz)

120 ml sushi vinegar (4.1 fl oz)

subheading: For the (spicy) tuna filling:

1 tin tuna (in brine)

⅓ lemon (or lime juice)

1 spring onion

½ red pepper (finelly chopped into little cubes)

1 small avocado (soft and perfectly ripe)

1 teaspoon sriracha sauce (for spicy option)

1 tablespoon mayo

1 pinch pepper (freshly ground)

1 pinch Himalayan salt

subheading: Other ingredients:

100 g cucumber (3.5 oz) (finely cubed)

100 g red pepper (3.5 oz) (finely cubed)

1 medium avocado (cut into thin slices)

½ pack surimi (finely cut)

20 g seaweed (0.71 oz) (seasoned, roasted)

2 medium spring onions/scallions (finely chopped)

150 ml soy sauce (5.10 fl oz)

50 ml soy sauce (1.69 oz) (sweet type)

2 teaspoon wasabi paste or less

100 g ginger (3.5 oz) (pickled)

80 g salmon roe (2.9 oz) (or any fish eggs you find)

Directions at ramonascuisine.com

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