Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
2. Prepare the Fillings
Slice the Avocados: Halve, pit, and peel the avocados. Slice them thinly and set aside.
Prepare Vegetables and Fish: Julienne the cucumber, carrot, and red bell pepper. Thinly slice the sushi-grade salmon or tuna. Slice the cream cheese into thin strips.
3. Assemble the Sushi Cake
Line the Pan: Line the bottom and sides of a springform pan or a round cake pan with plastic wrap, leaving enough overhang to cover the top later.
Layer the Rice and Fillings:
First Layer: Spread a layer of sushi rice evenly at the bottom of the pan, pressing it down gently.
Second Layer: Arrange a layer of avocado slices over the rice.
Third Layer: Add a layer of julienned cucumber, carrot, and red bell pepper.
Fourth Layer: Place strips of nori over the vegetables.
Fifth Layer: Add a layer of thinly sliced salmon or tuna.
Sixth Layer: Place strips of cream cheese over the fish.
Repeat Layers: Repeat the layers as needed, ending with a final layer of sushi rice.
Press and Chill: Once all the layers are assembled, fold the overhanging plastic wrap over the top of the cake. Press down firmly to compact the layers. Chill the sushi cake in the refrigerator for at least 30 minutes to set.
4. Decorate and Serve
Unmold the Cake: Carefully remove the sushi cake from the pan using the plastic wrap to lift it out. Place it on a serving plate and gently remove the plastic wrap.
Decorate: Arrange thin slices of avocado on top of the sushi cake in a decorative pattern. Sprinkle toasted sesame seeds over the top and garnish with microgreens or edible flowers if desired.
Slice and Serve: Slice the sushi cake into wedges using a sharp knife. Serve with soy sauce, pickled ginger, and wasabi on the side.
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