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🍰 Sushi Torte

332 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the sushi rice in a sieve under cold water.
  2. 2. Continue rinsing until the running water is clear.
  3. 3. Let the rice drain in the sieve for about 20 minutes.
  4. 4. Place the rice with 500 ml of water into a pot.
  5. 5. Bring the mixture to a boil over medium heat with the lid off.
  6. 6. Cook the rice for 2 minutes with the lid off at medium heat.
  7. 7. Turn off the heat and cover the pot.
  8. 8. Let the rice swell for 20 minutes in the turned-off pot.
  9. 9. Remove the pot from the stove and take off the lid.
  10. 10. Place a kitchen towel over the pot rim.
  11. 11. Let the rice stand for another 10 minutes under the towel.
  12. 12. Line a 24 cm springform pan with cling film.
  13. 13. Rinse the salmon under running water.
  14. 14. Pat the salmon dry with a towel.
  15. 15. Slice the salmon horizontally into long, thin slices.
  16. 16. Place the salmon slices overlapping on the bottom of the springform pan.
  17. 17. Add rice vinegar, mirin, coconut blossom sugar, and salt to a small pot.
  18. 18. Heat the mixture without letting it boil.
  19. 19. Stir until the sugar and salt have completely dissolved.
  20. 20. Place the cooled rice into a bowl.
  21. 21. Loosen the rice with your fingers to help it cool faster.
  22. 22. Stir the vinegar mixture into the rice.
  23. 23. Let the rice cool down completely.
  24. 24. Wet your hands with water.
  25. 25. Place half of the rice into the prepared pan.
  26. 26. Press the rice down firmly.
  27. 27. Spread half of the wasabi paste evenly over the rice.
  28. 28. Cut the nori sheets with scissors so they fit into the pan.
  29. 29. Place the nori sheets on top of the rice.
  30. 30. Add the remaining rice to the pan.
  31. 31. Press this rice down firmly as well.
  32. 32. Cover the pan with cling film.
  33. 33. Chill the torte in the refrigerator for about 1 hour.
  34. 34. Release the spring mechanism of the pan.
  35. 35. Invert the sushi torte onto a serving plate.
  36. 36. Cut the torte into pieces.
  37. 37. Serve the pieces with sushi ginger and the remaining wasabi paste.
  38. 38. Serve soy sauce for dipping on the side.

Nutrition per serving