Equipment
• You'll need a 22cm-round piece of hard cardboard and 4 x 410g cans
Ingredients
• 220g sliced smoked salmon
• 1 1/2 quantities Easy sushi rice (see related)
• 2 nori sheets
• Japanese-style mayonnaise, to serve
• Thinly sliced green onion strips, to serve
• Lemon, sliced and soy sauce, to serve
Method
1. Lightly grease a 22cm-round (base) springform cake pan. Line base and side of pan with plastic wrap. Arrange salmon over base of pan, overlapping slightly.
2. Spread half the sushi rice on top of salmon. Using damp fingers, press rice into an even layer. Top rice with nori, trimming to fit. Spread with remaining sushi rice. Using damp fingers, press rice into an even layer (see note). Cover with plastic wrap. Top with hard cardboard round, followed by 4 cans. Refrigerate for 1 hour.
3. Remove cans. Remove side from pan. Turn sushi onto a chopping board. Remove plastic wrap. Using a very sharp knife and wiping knife after each cut, slice sushi cake into 12 wedges. Drizzle with mayonnaise. Serve with green onion, lemon and soy sauce.
