For 8-10 people

Ingredients

• 4 glasses short-grain rice or Sushi rice

• 8 glasses water

• 1 tablespoon sugar

• 1 tablespoon salt

• 3 tablespoons rice vinegar

• 3 cans tuna in oil

• 2 tablespoons mayonnaise

• 2-3 ripe avocados

• 3 tablespoons sesame seeds

• 1 carrot and 1 cucumber to decorate

• Soy sauce and wasabi for dipping

Preparation

This Sushi cake is an excellent idea for shabbat lunch or seuda shlishit, and usually, both young and old love it.

Once checked, put the rice, water and salt in a large pot. Cook covered until all the water is absorbed. In a wide bowl, mix together the rice, rice vinegar and sugar. Leave to cool while you open the tuna cans and pour out the oil. In a small bowl, mix the tuna with the mayonnaise. In another bowl, dice the avocados and add a few drops lemon juice to keep them from turning brown. Once the rice has cooled down, take a tall cake pan, cover with plastic wrap, and using a spatula, press down a bottom layer of rice. For the cake to come out easily, the rice must be well packed. Then spread the tuna-mayonnaise mixture, followed by a tight layer of rice, and the avocados. Finally, cover with one last layer of rice and press down. Refrigerate at least an hour. Remove from the cake pan with the help of a wide plate. You can then let your imagination run wild to make this cake even more enticing! For example, the carrot can turn into a flower using a cookie-cutter while the cucumber can become its leaves… Serve this sushi cake fresh with wasabi and soy sauce for dipping.