Salmon Tartare & Avocado Rose Sushi Cake

Instructions

1. Place cooked hot sushi rice in a wooden bowl and season with sushi rice vinegar, soya sauce and furikake, mix, cover with a damp tea towel.
2. Place cut salmon in a glass bowl with soya sauce, sesame oil, Sriracha, Japanese mayonnaise and chives, mix, set aside.
3. Make the avocado roses: With a sharp paring knife, slice the avocado in half, take out the pit, peel the skin off.
4. Cut the avocado widthwise into thin slices carefully, then gently fan out the slices into a line, curl the slices into a rose shape, set aside and repeat with the remaining avocados.
5. Grease or brush the inside of the cooking ring and with a touch of sesame oil, grease your chopping board a little too so the rice can be easily removed.
6. Place the cooking ring on the greased board and fill 1/3 way up with the seasoned sushi rice. Flatten the rice with the ring pusher.
7. Fill another 1/3 way up with some of the salmon tartar and again flatten with the ring pusher.
8. Add more sushi rice to the cooking ring to fill it to the top, flatten again, then remove the ring.
9. Place an avocado rose on top of the rice, dot with the ikura and finish with micro herbs. Repeat with the remaining cakes.
10. Serve immediately and enjoy!