Rinse the sushi rice thoroughly under cold water until it runs clear. This step removes excess starch, ensuring your rice isn’t too sticky or clumpy.

Cook the rice using a rice cooker or on the stovetop with water. Once it’s cooked, let it sit for a few minutes to steam and become tender.

In a small bowl, combine rice vinegar, sugar, and salt. Heat this mixture in the microwave or on the stovetop until the sugar and salt dissolve.

Gently fold the vinegar mixture into the warm rice using a rice paddle or spoon. This is what gives the rice its signature sushi flavor. Allow the rice to cool to room temperature before assembling the cake.

While the rice cools, you can prep the rest of your ingredients. Slice the sushi-grade fish (salmon and tuna) into thin, delicate pieces. If you’re using avocado, mash it gently or slice it into thin strips. Prepare the cucumber, and cut the nori sheets to fit your cake layers.

Prepare your pan: Line a springform pan with plastic wrap for easy removal later.

First layer: Spread a layer of cooled sushi rice into the bottom of the pan, pressing gently to compact it.

Add fillings: Place a layer of nori, followed by slices of cucumber and avocado. For a creamy touch, spread a thin layer of cream cheese on top of the avocado.

Second rice layer: Add the remaining sushi rice, pressing it down evenly.

Top with fish: Arrange the sliced salmon and tuna on top of the rice in a beautiful pattern. Sprinkle with sesame seeds and fish roe for a decorative, crunchy finish.

Cover the pan with plastic wrap and chill the sushi cake in the fridge for at least 30 minutes. This helps it set and makes it easier to slice.

Once chilled, carefully remove the sushi cake from the springform pan and place it on a serving platter.

Before serving, drizzle with sriracha mayo and garnish with wasabi and pickled ginger on the side.