Sushi Cake with Tuna and Mango
Ingredients
- 250g fresh tuna
- 1.5 cups sushi rice
- 3 cups water
- 1/8 cup rice vinegar
- 1 tablespoon sweetener
- 1 cup cubed mango
- 2 cream cheese
- 1 tablespoon soy sauce
- Cubed avocado
- Sesame seeds
- Mayo-sriracha sauce
- Soy sauce
Preparation
Prepare the rice according to package instructions, then when cool, add the mixture of rice vinegar and 1 tablespoon sweetener, ensuring the rice is sticky, and refrigerate to chill.
Line a mold with plastic wrap, add a layer of rice, then cream cheese, mango, and cubed tuna, finish with another layer of rice, cover with plastic wrap, and refrigerate for 20 minutes.
Refrigerate for 20 minutes, then remove, unmold, and decorate with avocado, mayo-sriracha, and sesame seeds.
Mix the avocado pieces with salt and pepper, and decorate with sesame seeds.
Enjoy the dish.
Substitutes
Sesame oil can be substituted with toasted sesame seeds or tahini.
Rice vinegar can be replaced with apple cider vinegar.
Sweetener can be substituted with stevia, erythritol, panela, or coconut sugar.
Sushi rice can be made with short-grain rice mixed with quinoa.
Mayo-sriracha can be prepared by mixing mayonnaise with hot sauce like chipotle or sriracha.
