Sushi Cake

S u s h i

Cake

Ingredients Ahi Tuna Marinade ⅓ cup coconut aminos 5 drops fish sauce 1 Tbsp. sesame oil 2 tsp. sesame seeds ¼ cup seaweed salad

8 oz. of fresh sushi-grade Ahi Tuna, chopped 2 cups sushi or short grain rice 3 cups water Directions 2 Tbsp. rice vinegar 1 Tbsp. granulated sugar 1 tsp. salt 1 seaweed sheet, divided 3 Tbsp. toasted sesame seeds ½ cup cream cheese, softened ½ cucumber, thinly sliced ½ avocado, thinly 1-2 sushi nori seaweed sheets Mango, diced, optional

1. In a medium bowl, toss together the ahi tuna with coconut aminos, fish sauce, sesame oil, sesame seeds and seaweed salad.

Cover and place in refrigerator for 10-15 minutes. 2. Rinse rice until water runs clear. Add rice and water to base of

Smart Multi-Cooker. Add grains insert, seal and microwave for 5 minutes on high power, then 15 minutes at 50% power. Let cool. 3. In small bowl mix rice vinegar, sugar and salt until well combined.

Add to cooked rice and mix well. 4. Divide rice between two Silicone Small Round Forms and press down to compact and place in freezer to set. 5. Unmold one rice cake and place in serving dish. Layer with ½ cup ahi tuna, half the sliced cucumber and half the sliced avocado and one seaweed sheet. Place 2nd layer of rice on top and repeat layers, of cucumbers, avocado and seaweed. 6. Top with remaining Ahi tune, sprinkle with sesame seeds and mango, if desired. 38