INGREDIENTS:
lightly salted salmon 150 g
shrimp 150 g
crab meat 100 g
eggs 2 pcs.
avocado 1 pc.
sushi rice 2 cups
mayonnaise 4 tbsp
rice vinegar 2 tbsp
sugar 2 tsp
salt 2 tsp
wasabi 1 tsp
sesame 1 tsp
water 600 ml
COOKING:
1 Wash the rice at least 7 times and leave to dry in a sieve for 1 hour. Then pour water, put on medium heat, cover the pan with a lid and bring to a boil, reduce heat and cook for 13 minutes. Then turn off the stove and leave the rice in the pan without opening the lid for another 13 minutes.
Mix vinegar, sugar and salt and pour into rice. Mix with a spatula and leave to cool. Peel the avocado and cut into slices. Break the crab meat into pieces with a fork. Cut salmon into thin slices. Beat eggs and fry thin egg pancakes. Cut pancakes into strips.
Mix wasabi and mayonnaise. Rice divided into 5 parts. Line the form with cling film and put on the bottom of the shrimp. Put a layer of rice on top and grease with a mixture of mayonnaise and wasabi. Then put a layer of salmon and spread again with a mixture of mayonnaise and wasabi. The next layer is rice, then crab meat and brush with sauce again.
4 Again a layer of rice, a layer of chopped pancakes and brush again with sauce. Then lay out the last part of the rice, wrap the ends of the film up and press it with something heavy, set aside for an hour. Turn the finished sushi cake with shrimp and avocado onto a dish and sprinkle with sesame seeds.