DESCRIPTION:
Calling out all sushi lovers!! Now you can have your sushi in the form of a cake and it’s a show stopper! This vegan sushi cake is a cool twist on regular sushi rolls and makes for a beautiful center piece. I originally made it for my birthday a few years ago, and it was a huge hit.
INGREDIENTS:
4 cups Forbidden Rice, cooked
My guacamole recipe
4-5 Persian cucumbers, thinly sliced
2 large mangoes, thinly sliced
2 cups red cabbage, thinly sliced
Fresh sunflower sprouts
2 Dried Nori sheets, cut to fit inside your spring form cake pan
FORBIDDEN RICE IN INSTANT POT:
2 cups of rice
2 3/4 cups of water
Rinse sushi rice in a colander with running water. Add the rice and water to your Instant Pot, close the lid, seal the vent and set on manual for 22 minutes. Let pressure come down naturally and release after 10 minutes. Add 3 Tablespoons of rice vinegar to the rice and mix until well incorporated.
ASSEMBLY OF SUSHI CAKE:
1-I used a round silicone spring form cake pan with a glass bottom.
2-Add enough rice to cover the bottom, about 2 cups. Make sure to press down so it’s even all around.
3-Add guacamole on top of rice.
4-Place the sliced cucumbers on top of the guacamole.
5-Add mango on top of the cucumbers.
6-Lay the sprouts on top the mango.
7-Next add sliced cabbage on top of sprouts.
8-Add another layer of the guacamole.
9-Add sliced cucumbers to the guacamole.
10-Place dried Nori on top of the cucumbers.
11-Final layer will be 2 cups of rice on top of the dried Nori.
12-You can design the top of your cake however you like.
TOPPINGS:
Bell peppers, riced cauliflower, julienned cauliflower, asparagus
CHEF´S NOTE:
Please check out my YouTube video to see how I make it: Click Here
Check out my amazon favorite page to see the silicone spring form pan that I use. Here is the link to my amazon page: Click Here
