1. Prepare the Sushi Rice

1. Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
2. Cook the rice according to package instructions, then transfer it to a large bowl.
3. While the rice is warm, gently fold in the rice vinegar using a wooden spoon. Let it cool to room temperature.

✔ Pro Tip: Spread the rice on a baking sheet to cool faster and prevent excess moisture.

2. Set Up the Cake Mold

1. Use a round cake mold, springform pan, or a deep bowl lined with plastic wrap for easy removal.
2. If no mold is available, shape the sushi cake freehand by stacking and pressing each layer with a spatula.

3. Layer the First Base of Sushi Rice

1. Take half of the cooled sushi rice and press it evenly into the mold to form a compact base.

✔ Pro Tip: Dip your hands in water to prevent rice from sticking.

4. Add the First Layer of Fillings

1. Arrange thinly sliced salmon sashimi over the rice, followed by avocado and cucumber slices.
2. For a spicy version, use spicy tuna mixed with sriracha mayo.
3. For a vegetarian version, replace fish with mango, tofu, or roasted sweet potato.

✔ Pro Tip: Add a thin layer of cream cheese between layers for a sushi roll-inspired texture.

5. Repeat the Layers

1. Add another layer of sushi rice and repeat the filling process until the mold is full.
2. Alternate salmon and tuna layers for a more colorful effect.

6. Top and Garnish the Cake

1. Arrange thin salmon slices in a flower shape or drizzle spicy mayo or eel sauce for extra flavor.
2. Sprinkle tobiko (fish roe) and sesame seeds for contrast.

✔ Pro Tip: To prevent avocado from browning, brush slices with lemon juice before arranging them.

7. Slice and Serve the Sushi Cake

1. Use a sharp knife dipped in warm water to slice cleanly.
2. Wipe the knife between cuts to keep the layers intact.
3. Serve with soy sauce, wasabi, and pickled ginger.

✔ Pro Tip: Pair with chopsticks instead of forks for an authentic sushi experience.