For 4-6 persons
250 g sushi rice
350 ml water
5 tbsp rice vinegar
1 tsp salt
4 tbsp black sesame seeds (optional)
2 nori sheets
2 avocados, sliced (half is for garnish)
1 cucumber, sliced
200 g edamame beans (including a handful for garnish)
For the wasabi mayonnaise
5 tbsp mayonnaise
2 tsp wasabi (more or less to taste)
For the garnish
20 g red cabbage sprouts
100 g seaweed salad
1 mini cucumber, in flat strings
Soy sauce to taste
- Make the wasabi mayonnaise by mixing the mayonnaise with the wasabi. Use more or less wasabi to taste. Mix three tablespoons of the wasabi mayonnaise through the edamame beans, but keep a handful of loose beans aside for garnish.
- Wash the sushi rice. Add it with the water to a saucepan. Bring to the boil and simmer for 10 minutes with the lid on the pan. Then turn off the heat and leave the lid on the pan for another 15 minutes. Then leave to cool.
- Heat the rice vinegar with the salt. Mix through the cooled sushi rice. Also mix the (black) sesame seeds through the sushi rice (optional).
- Cover a springform pan with cling film. You can go for one large or two small springforms here. Spread half the sushi over the bottom of the springform pan. Press down well. Cut the nori sheets into a circle and place one of them on top of the rice.
- Top with the cucumber slices, 1.5 avocado segments and the wasabi spam beans. Place another nori sheet on top. Also press the rest of the rice evenly and firmly into the springform pan. Top with the last nori sheet.
- Carefully remove the cake from the springform pan. Decorate with the red cabbage sprouts, seaweed salad, cucumber strings and the remaining wasabi mayonnaise, edamame beans and avocado wedges. Tip: make a rose out of the avocado. The internet is full of sample videos!
Cut into points and serve with the soy sauce.