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Layered Sushi Salad Cake with Salmon

No time to roll sushi? This quick sushi cake is for you! Tasty, simple, fast, and beautiful!

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Snack salad cake with layers of red fish Sushi
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 10 g
Fats 18 % 9 g
Carbohydrates 61 % 30 g
213 kcal
GI: 3 / 97 / 0
    1. Line a cake pan with plastic wrap. 2. Slice the salmon thinly, about 5 mm (¼ inch), and lay it over the bottom of the pan. 3. Spread the cream cheese over the fish, covering the whole surface. 4. Top the cheese with thinly sliced cucumber. 5. Finely chop the nori and dissolve the sugar in the rice vinegar. 6. Gently fold together the rice, nori, and sweetened vinegar. 7. Spread this rice mixture over the cucumber. 8. Cover with plastic wrap and refrigerate under a light weight for 1 hour. 9. Flip the finished sushi cake onto a nice serving dish and garnish with wasabi, salmon roses, and pickled ginger, then sprinkle with sesame seeds. Serve with soy sauce. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Steamed salmon - 197  kcal/100g
  • Boiled salmon - 189  kcal/100g
  • Fresh salmon - 140  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Nori - 3  kcal/100g
  • Cream cheese with 50% fat content - 349  kcal/100g
  • Rice vinegar - 20  kcal/100g

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