Step 1

Start by preparing and cooking the rice first. I always do this in advance. This is how this needs to be done. Wash rice thoroughly by placing it in a sieve and running through cold water for about 2 minutes. Leave on the sieve to rest for min 20 min.

Step 2

While the rice rests prepare the tuna mix. Take a mixing bowl, put the tinned fish and the avocado in, and mix with a fork until the fish becomes really small flakes.

Step 3

Put the rice in a pot, pour water over and cover with a lid. Cook on medium heat for 3-5 min until it starts to boil. Then reduce the heat to a minimum and allow to cook for another 9 min till ready. I always set an alarm to make sure the rice is cooked to perfection.

Step 4

When the time is up turn the heat off and pour the 120 ml sushi vinegar all over the rice. Take the rice out in a bigger dish where you can mix it well and also it allows it to cool a lot quicker. Allow it to rest and cool for 15 min or so.

Step 5

Chop all the needed ingredients, the cucumber, pepper, spring onion, avocado, and the surimi. Place all on a large plate for later use.

Step 6

Prepare a springform cake tin by either slightly oiling the edges or lining it with the seaweed sheets. Start by layering 1/4 of the rice using a metal or wooden tablespoon. Apply some pressure onto the rice and press it down all uniformly until you have the same thickness all throughout.

Step 7

Over the rice layer, sprinkle most of your chopped ingredients. Depending on the number of rice layers you choose to have you can simply choose how to distribute the ingredients between the rice layers. Place another rice layer and then spread the tuna mix equally so that this covers the whole surface.

Step 8

Once the last rice layer has been placed press down as usual. Cover with cling film. Place a springform tin bottom of a slightly smaller tin over the top of the cake and the cling film. Press slightly, especially on the edges and then place some heavy bottles or jars over to press the whole sushi cake down. This will help to make it firmer and a lot easier to cut when serving. It is important that you do this so you do not end up with crumbling sushi cake slices.

Step 9

Finish by taking the sushi cake out of the springform. Place it on a plate, and decorate to your taste. Cut, serve with pickled ginger, soy sauce, and some wasabi paste. OMG!! Enjoy!