Ingredients

For the cake:

• 500g Sushi Rice
• 6 tbsp Rice Vinegar
• 1 tsp salt
• 300g canned tuna (drained and flaked)
• 3 tbsp Japanese Spicy Mayo
• Freshly ground black pepper
• ½ cucumber, sliced thinly
• 1 avocado
• 1 spring onion, thinly sliced
• 1 sheet Nori (for stars or shapes)
• 1–2 tsp Roasted White Sesame Seeds
• 2 tbsp Roasted Black Sesame Seeds
• Sushi Soy Sauce (to serve)

You will need:

• 20cm springform tin
• Baking paper

Instructions

1. Cook the Saitaku Sushi Rice according to pack instructions. In a small bowl, mix the Saitaku Rice Vinegar with the salt until dissolved. Fold through the cooked rice, along with the Roasted Black Sesame Seeds. Allow to cool completely.
2. Drain the tuna well and mix with Japanese Spicy Mayo and a little black pepper. Set aside in the fridge.
3. Line the base and sides of a 20cm springform tin with baking paper to prevent sticking. This also makes it easy to lift the cake out neatly.
4. Press half of the sushi rice firmly into the base of the tin. Add a single layer of tuna mixture (use all in one layer), followed by a layer of cucumber slices. Finish with the remaining sushi rice and press down gently to compact the cake.
5. Slice the avocado thinly and arrange them into avocado flower swirls on top of the cake. Sprinkle the spring onions on top.
6. Cut small shapes or stars from a sheet of Saitaku Nori and place on top. Finish with Roasted White Sesame Seeds for a festive touch.
7. Carefully release the springform tin. Slice the tart using a sharp knife and serve with Saitaku Sushi Soy Sauce.