GIANT SUSHI RECIPES

Steps:

• Line the base and sides of a springform cake tin with clingfilm.
• For the sushi rice:
• Rinse the rice thoroughly under cold water until the water runs clear.
• Combine the rice and ½ tsp salt in a pot and cover with 2 cups of cold water. Soak for 30 minutes. Cover with a lid, bring to the boil and simmer for 15-20 minutes, or until the water has been absorbed. Remove from the heat, place a kitchen towel in between the pot and lid and allow to stand for 12 minutes. Spread the steamed rice over a baking tray to cool.
• Combine the rice vinegar, sugar and the remaining salt in a small saucepan. Bring to a simmer on a low heat and stir until the sugar is dissolved. Take off the heat and allow to cool.
• Stir the vinegar mixture through the cooled rice and set aside.
• To assemble:
• Divide the rice into 3 equal portions.
• 2. Press 1 portion into the bottom of the springform cake tin. Ensure it is compact, smooth and level.
• Combine the tuna with the mayonnaise and spread a thin layer over the rice. Add a layer of cucumber slices followed by avocado slices.
• 4. Repeat the layers of rice, tuna mayonnaise, cucumber and avocado one more time, ending off with a third layer of rice.
• Place clingfilm over the top of the cake to avoid it drying out, then place in the fridge for at least an hour.
• Carefully remove the cake from the springform and set it on a flat, level plate or cake stand.
• Using a knife, cover the entire cake with a thin layer of the cream cheese.
• Press handfuls of black sesame seeds onto the tops and sides of the cake, ensuring the whole of the cake is entirely covered.
• Using a piping bag and nozzle, pipe dollops of mayonnaise onto the top of the cake and garnish with avocado roses, pickled ginger roses, and cucumber ribbon roses.
• Slice generous portions

Steps:

• Line the base and sides of a springform cake tin with clingfilm.
• For the sushi rice:
• Rinse the rice thoroughly under cold water until the water runs clear.
• Combine the rice and ½ tsp salt in a pot and cover with 2 cups of cold water. Soak for 30 minutes. Cover with a lid, bring to the boil and simmer for 15-20 minutes, or until the water has been absorbed. Remove from the heat, place a kitchen towel in between the pot and lid and allow to stand for 12 minutes. Spread the steamed rice over a baking tray to cool.
• Combine the rice vinegar, sugar and the remaining salt in a small saucepan. Bring to a simmer on a low heat and stir until the sugar is dissolved. Take off the heat and allow to cool.
• Stir the vinegar mixture through the cooled rice and set aside.
• To assemble:
• Divide the rice into 3 equal portions.
• 2. Press 1 portion into the bottom of the springform cake tin. Ensure it is compact, smooth and level.
• Combine the tuna with the mayonnaise and spread a thin layer over the rice. Add a layer of cucumber slices followed by avocado slices.
• 4. Repeat the layers of rice, tuna mayonnaise, cucumber and avocado one more time, ending off with a third layer of rice.
• Place clingfilm over the top of the cake to avoid it drying out, then place in the fridge for at least an hour.
• Carefully remove the cake from the springform and set it on a flat, level plate or cake stand.
• Using a knife, cover the entire cake with a thin layer of the cream cheese.
• Press handfuls of black sesame seeds onto the tops and sides of the cake, ensuring the whole of the cake is entirely covered.
• Using a piping bag and nozzle, pipe dollops of mayonnaise onto the top of the cake and garnish with avocado roses, pickled ginger roses, and cucumber ribbon roses.
• Slice generous portions