Cook the sushi rice according to the instructions on the package and then use rice vinegar, salt and sugar to make typical sushi rice. Then let the rice cool down a little.
Peel the cucumber. Peel and stone the avocados. Cut the cucumber, avocados and salmon fillets into slices.
Line the bottom of a size 26 springform pan with cling film and then clip the edge back onto it.
Add a layer of sushi rice about the thickness of your thumb or, depending on your taste, thick / thin layer and press flat. Tilt this base onto a round cake plate. Now spread a thick layer of cream cheese on the rice base, then place the nori leaves on top. Just cut it so that everything is covered. Spread the salmon, avocado and cucumber on top. If the cake has to stand a bit, simply drizzle the lemon on the avocado, otherwise it will turn brown. Put the bottom in the refrigerator IMMEDIATELY because of the fish.
Use a new layer of cling film in the springform pan with the rest of the sushi rice to create a second base. Brush this in the springform pan with a thick layer of cream cheese and then place the nori leaves on top. Now carefully tip the second floor onto the first floor.
Now you can decorate: sesame, the remaining nori leaves, wasabi, ginger and leftover ingredients. The imagination knows no limits.
Use a very sharp or serrated knife to cut and slowly cut through carefully. Makes 12 pieces.
Serve with the pickled ginger, wasabi and soy sauce. Eat best with a knife and fork.
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