Sushi cake

Ingredients for 4 servings:

• 2 cup(s) rice (e.g. Basmati)
• 400 g smoked salmon
• 1 cucumber(s)
• 1 avocado(s)
• 2 nori sheets
• 100 g cream cheese
• some pickled ginger, optional
• Sesame, optional

Instructions

Working time approx. 20 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Cook the rice in 4 cups of boiling, salted water until all the water has evaporated, about 30 minutes. Let the rice cool for about 20 minutes. Meanwhile, slice the cucumber and peeled avocado. Set a few cucumber slices aside for decoration. Place a sufficiently large nori sheet and half of the cooked rice into a round springform pan (26 cm diameter) and press down firmly with a spoon. Spread 50 g of cream cheese on top. Place the avocado slices on top and half of the cucumber slices on top of the avocado slices. Place 1 package of smoked salmon on top and cover with a nori sheet. Place the remaining rice on the nori sheet and press down firmly again, then spread with the remaining cream cheese. Place the cucumber slices on top and place the second package of smoked salmon on top. Decorate with the remaining cucumber slices and any pickled ginger, and sprinkle with sesame seeds if desired. Refrigerate for 20 minutes.