2 cups of Japanese rice (sasanishiki 400 g)
2 cups of water (480 ml)
1/4 cup of rice vinegar (60 ml)
3 1/2 spoons of grated ginger
1/2 teaspoon of salt
For the guacamole
2 large avocados, ripe, without skin, cut into 1 cm cubes
1/4 cup of lime juice (60 ml)
1 spoon of finely chopped onion
1 teaspoon of salt
For the mayonnaise
1 cup of mayonnaise (200 g)
2 spoons of wasabi paste
For the topping
2 small Japanese cucumbers, with skin, cut into thin slices
1 kg of salmon fillet, cut into sashimi pieces
Dill sprigs for garnish
4 cups of oil (960 ml) for frying
1 large lotus root, without skin, cut into thin slices
2 cups of Japanese rice (sasanishiki 400 g)
2 cups of water (480 ml)
1/4 cup of rice vinegar (60 ml)
3 1/2 spoons of grated ginger
1/2 teaspoon of salt
For the guacamole
2 large avocados, ripe, without skin, cut into 1 cm cubes
1/4 cup of lime juice (60 ml)
1 spoon of finely chopped onion
1 teaspoon of salt
For the mayonnaise
1 cup of mayonnaise (200 g)
2 spoons of wasabi paste
For the topping
2 small Japanese cucumbers, with skin, cut into thin slices
1 kg of salmon fillet, cut into sashimi pieces
Dill sprigs for garnish
4 cups of oil (960 ml) for frying
1 large lotus root, without skin, cut into thin slices
In a medium saucepan, place the rice and quickly rinse it in running water without breaking the grains
Drain
Add the water and let it soak until the rice becomes white and opaque (about 15 minutes)
Bring to a boil, then reduce heat and simmer, covered, until the rice is tender (about 10 minutes)
Remove from heat and let it rest, covered, for about 10 minutes
While this is happening, in a small saucepan, combine the rice vinegar, grated ginger, and salt
Bring to a boil, stirring constantly with a wooden spoon, until the ginger is fully dissolved
Remove from heat
Pass the rice into a large non-metallic bowl, ceramic, glass, or plastic
Gradually add the seasoning mixture, stirring with a wide wooden spoon
Fork the rice until it cools
Place the side of a 26 cm diameter opening mold on a large plate and fill with the rice
Compress and level the surface
Remove the side of the mold carefully. Reserve
Prepare the guacamole: In a medium bowl, combine the avocado, lime juice, onion, and salt
Mix delicately. Reserve
Prepare the mayonnaise: In a small bowl, mix the mayonnaise with the wasabi paste until it becomes homogeneous
Spread half of the mayonnaise over the reserved rice
Prepare the topping: Over the mayonnaise, carefully distribute the cucumber slices overlapping them slightly and forming concentric circles
Above, with care, distribute the salmon fillet pieces, leaving a small margin at the edge for the cucumber to appear
Transfer the remaining mayonnaise into an empty mustard tube, well washed and clean
Over the salmon, spread the remaining mayonnaise in a design
Garnish with dill sprigs. Reserve
In a medium saucepan, heat the oil over high heat
Gradually add the lotus root and fry until it becomes golden
Remove with a skimmer and let it drain on paper towels
Around the cake, distribute some of the reserved guacamole, alternating with lotus root slices
Place the guacamole and lotus root slices in separate bowls
Bring to the table accompanying the cake
589 calories per serving
Obs.: Assemble the cake a little before serving so it can go to the table fresh.
