with Salmon and Nori
|Saturated Fat Acids||1.7 g|
|Sugar added||4 g|
|Bread exchange unit||3.5|
Line a 24 cm (approximately 10-inch) diameter springform pan with plastic wrap.
Rinse salmon, pat dry, cut into long thin pieces horizontally and arrange in an overlapping fashion on the bottom of the springform pan.
With wet hands, place half of the rice into pan and press firmly.
Spread half of the wasabi paste onto the rice.
Use kitchen shears to cut nori sheets to fit pan and place cut sheets over the rice.
Add remaining rice to mold and press firmly. Cover with plastic wrap and refrigerate for about 1 hour. Unlatch the springform pan and flip the sushi cake onto a plate. Cut into pieces and serve with pickled ginger, remaining wasabi paste and soy sauce for dipping.