Ceviche sushi and physalis cake

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  • 5.6 oz physalis
  • 1.3 lb salmon
  • 2 avocados
  • 0.9 oz sesame seeds
  • 1 cup lemon juice
  • 1 garlic clove
  • 7 oz cream cheese
  • Nori seaweed, cut into strips (optional)
  • 0.2 oz ginger
  • 0.7 oz chives
  • 4 cups cooked rice
  • A bunch of coriander
  • 1 red onion
  • 1/2 cup sugar
  • 1/2 cup rice vinegar
  • 1 tsp salt
  • 1/2 cup mayonnaise
  • Salt and pepper


First cook the rice in a 2.5 to 1 ratio This means for each cup of rice, you will need 2.5 cups of water. The rice should be cooked only with water.

Once the rice is done, add the sugar, salt and rice vinegar mixture. Refrigerate until the rice is cold.

While waiting for the rice to cool off, cut the ingredients: slice the avocado, julienne the onion, dice the salmon, cut the physalis in halves and the nori into strips.

For the ceviche dressing, put lemon juice, pieces of salmon, coriander, garlic, the center of the onion, and ginger in a food processor. Blend well and mix in the mayonnaise.

Once the sauce is done, add to the salmon together with julienned onion and refrigerate.

To start assembling the cake, arrange a baking pan, previously covered with plastic wrap, and add a generous layer of rice, distributing over the entire baking pan, add cream cheese, then avocado, nori seaweed, and finally physalis.

Once the ingredients are well distributed, add rice and cover the entire filling. Lastly, add the ceviche dressing and decorate with sesame seeds, minced chives and physalis.

Allow to rest in the fridge for around 15 minutes and then unmold.