🍣 Avocado Sushi Cake 🥑  
Flavors stacked to perfection—for moments that matter most!

🍽️ Ingredients 🍽️  
- 2 avocados, thinly sliced 🥑  
- 500 g fresh salmon, thinly sliced 🐟  
- 2 nori sheets 🌿  
- 1 cup (375 ml) sushi rice 🍚  
- 3 tbsp (45 ml) rice vinegar 🍶  
- 4 tsp (20 ml) sugar 🍬  
- 1 tsp (5 ml) each of black and white sesame seeds ✨  
- Extra avocado for serving 🥑  
- ½ cup (125 ml) soy sauce 🥢  
- ¼ cup (60 ml) finely grated fresh ginger 🌟  

🧑‍🍳 Directions 🧑‍🍳  
1. Cook the sushi rice as instructed on the package and set it aside to cool slightly.  
2. In a small saucepan, gently heat the rice vinegar and sugar over medium heat, stirring until the sugar dissolves.   
3. Using a slicing motion, carefully fold the vinegar mixture into the warm sushi rice.  
4. Line the base of a 22 cm round baking tin with parchment paper for easy removal.  
5. Spread half the sushi rice evenly into the tin, pressing gently to form an even layer.  
6. Layer half the avocado slices over the rice, followed by half the salmon slices.  
7. Repeat with another layer: remaining sushi rice, avocado slices, and salmon. Ensure salmon is the topmost layer.  
8. Carefully flip the sushi cake out onto a serving plate. Sprinkle black and white sesame seeds over the top for added texture.  
9. Slice and serve alongside soy sauce and freshly grated ginger for dipping. Enjoy with extra avocado on the side if desired!  

🍎 Nutritional Information 🍎  
Per serving (approx.):  
- Calories: 360 kcal 🔥  
- Protein: 28 g 💪  
- Carbohydrates: 25 g 🌾  
- Fats: 15 g 🥑  
- Omega-3 Fatty Acids: 1.5 g 🐟  

💡 Tips and Tricks 💡  
- For best results, use sushi-grade salmon to ensure fresh and delicious flavors.  
- Wet your hands slightly when handling sushi rice to prevent sticking.  
- Chill the sushi cake for 20 minutes before unmolding for a cleaner presentation.  

⏳ Preparation time 🍰  
Preparation time: 20 minutes | Cooking time: 20 minutes | Serving: 4-6