Sushi Wreath

This sushi wreath is a joyful twist on tradition - bright, vibrant, and bursting with festive flavour. Perfect for celebrations that call for something a little lighter and full of cheer.

Ingredients

• 2½ cups cooked sushi rice
• 1 tbsp sesame oil
• 2 tbsp sushi vinegar
• 1 sheet nori
• 1.5 tbsp furikake
• 1 avocado, thinly sliced
• ½ cucumber, cut into stars (keep the outer rings too!)
• 100 g sashimi-grade salmon, thinly sliced
• 100 g sashimi-grade tuna, thinly sliced
• 4 tsp Kewpie mayonnaise
• 1 small spoonful caviar
• 4 small dollops wasabi
• 4 small portions pickled ginger
• Coriander (optional)
• 1 tsp chopped chives
• 1 tsp sesame seeds
• Soy sauce and sriracha, to serve

Method

1. In a bowl, mix the sushi rice with sesame oil and sushi vinegar.
2. Press the seasoned rice firmly into a bundt cake tin or wreath-shaped mould. Smooth the top.
3. Place the mould in the freezer for about 30 minutes, or until set enough to hold its shape.
4. Meanwhile, slice the avocado and cut cucumber stars using a small star cutter. Set aside.
5. Remove the rice wreath from the freezer. Lay a sheet of nori on your serving board, then invert the mould over it. Gently lift the mould to reveal the rice wreath sitting on the nori.
6. Sprinkle the top with furikake for an instant umami confetti effect. Assemble the outer cucumber stars around the border of the rice
7. Arrange overlapping slices of avocado, salmon, and tuna around the top of the wreath.
8. Pipe or spoon four small dollops of Kewpie mayonnaise evenly around the wreath. Place a cucumber star on each.
9. Add a small spoonful of caviar on top of each cucumber star.
10. Add four small dollops of wasabi between the mayo spots and top each with a nest of pickled ginger. 
11. Decorate the outside with cucumber and coriander (optional)
12. Scatter with chopped chives and sesame seeds for that final flourish.
13. Serve immediately or keep in fridge wrapped tight for 24 hours. 
14. Enjoy with soy sauce and sriracha for dipping.