Cakes made from sweet potato, avocado and kale have fast been sweeping the globe - many unsure whether they are truly worth the nutritional boost or not. But the latest healthy treat guarantees to satisfy both hunger cravings and your tastebuds.A video detailing how to make a tasty four-layer 'sushi cake' has taken social media by storm, and it's easier to put together than a traditional roll. Sushi cake: The latest healthy treat guarantees to satisfy both hunger cravings and your tastebuds Delicious: A video detailing how to make a tasty four-layer 'sushi cake' has taken social media by storm, and it's easier to put together than a traditional roll To begin, the chef dices 500 grams of skinless and boneless salmon into small cubes and dresses it with sesame oil and seeds before mixing it all together. She then 'layers' the cake by placing two sheets of nori at the bottom of a cake tin and trimming the edges to fit. Half of the sushi rice (seasoned with rice wine vinegar) is then placed on top, followed by slices of cucumber, sliced pieces of avocado and a third of the salmon pieces.

Organised: To begin, the chef dices 500 grams of skinless and boneless salmon into small cubes and dresses it with sesame oil and seeds before mixing it all together Layer by layer: She then 'layers' the cake by placing two sheets of nori at the bottom of a cake tin and then half of the sushi rice (left) (seasoned with rice wine vinegar) is placed on top, followed by slices of cucumber (right)Two more nori sheets are placed inside followed by the rest of the rice and the remainder of the salmon. The cake is then decorated with some avocado and edamame beans in anyway those making it see fit and refrigerated for 20 minutes. 'Then get stuck in! Eat with ginger, soy and wasabi for that authentic Sushi experience! The Twisted chef wrote. Simple: Two more nori sheets are placed inside followed by the rest of the rice and the remainder of the salmon Delicious: The cake is then decorated with some avocado and edamame beans in anyway those making it see fit and refrigerated for 20 minutesThe video has been shared over 3,000 times and been commented on over 14,000 times.'Two best things in one...sushi & cake,' one woman wrote. 

'My birthday is coming up, chocolate cake will not be accepted,' another said. Finishing touches: The whole process takes around 30 minutessushi rice paper buy Finished product: The video has been shared over 3,000 times and been commented on over 14,000 timesOthers were less tempted by the cake. best sushi rolls manhattan'I love sushi but that honestly does not appeal to me at all!' best sushi home delivery dubai'You could have made like 100 sushi rolls with that...,' a confused man wrote.sushi grade fish sfrice:3 cups (750ml) sushi rice3 & 1/3 cups (830ml) water1/2 cups (120ml) rice vinegar1/4 cups (60ml) sugar1/2 tsp salt1 tbsp dashi- concentrated or powdered fish stock1/2 a cucumber 1 sushi grade salmon fillet – approx. 200g1 avocado2 large sheets of nori2 cups of cooked sushi rice2 x 6 oz. tins of red salmon1/4 cup of Japanese mayonnaise (may substitute with normal mayonnaise)1 small tin of fresh fish roe1 & 3/4 oz (50g) of black sushi maker online

sesame seeds1 avocado1/2 cucumber2 large sheets of nori3 cups of cooked sushi riceadvanced1/4 cup of Japanese mayonnaise (may substitute with normal mayonnaise)3/4 oz (25g) of black sesame seeds2 ripe avocado12 pieces of prawn tempura (see Reiko’s Tempura video)2 large sheets of nori3 cups of cooked sushi rice1. what to order at ra sushiIn a metal pan with lid wash and scrub the sushi rice in a small amount of cold water. how to make sushi rice videoAfter scrubbing for 30 seconds rinse the rice in cold water, repeat until the water is almost clear.2. Put the vinegar, sugar, salt and dashi powder into a pan and simmer on a low heat until the sugar is dissolved.3. Put the water into the sushi rice and let it soak for at least 30 minutes. After soaking place the lid on the pan and heat the rice on a high flame until the rice start to boil, approx. 3 to 4 minutes.

Then reduce to a simmer for 15 minutes. After 15 minutes turn off the heat and let the rice stand for a further 15 minutes. Try to avoid removing the lid as this will let steam escape.4. Transfer rice to a large wooden bowl. Break up the rice with a spatula and fold in the sushi rice. Whilst folding use a fan to cool the rice down to room temperature, this may take up to 10 minutes.1. Cut the cucumber into pieces that are half the width of the nori sheet. Slice the cucumber to make ½ inch thick matches, removing the watery seeds. Prepare the avocado by removing the seed, quartering and removing the skin. Slice each quarter vertically into 4 pieces.2. Slice the salmon fillet into ½ inch pieces. Slice each piece further to ½ match sticks. Cut the large nori sheets in half and place on the bamboo sushi mat, rough side up. Dip hands in water, shake off excess, and pick up a tennis ball-sized lump of rice.3. Spread the sushi rice over the nori sheet evenly, leave a ½ inch on the side furthest from you.

Spread a small amount of wasabi paste on the rice if you wish, and arrange the strips of fillings horizontally in a row across the center of the rice.4. Hold the sushi mat with both hands and roll up, wrapping the fillings in the middle and rolling away from you. When rolled hold the gently clamp the sushi mat with both hands and squeeze gently to firm the roll. The nori sheets should overlap and hold together. Leave the roll with the overlapping nori ends on the bottom for at least 5 minutes to help the nori sheets to glue naturally. (Nori will shrink slightly therefore it is important to let it rest before cutting).5. When cutting wipe the knife with a damp cloth and slice the roll into 6 pieces.1. Cut the large nori sheets in half. Combine tinned salmon, chopped spring onion, soy sauce and mayonnaise. Lay cellophane wrap (cling film) onto the bamboo mat.2. Place the cut nori sheet on the cling film. Dip your hands in water, shake off excess and pick up a large tennis ball-sized piece of sushi rice.

Spread the sushi rice all over the nori sheet. Using a teaspoon sprinkle the fish roe over the rice, gently press with thumb to seal. Sprinkle black sesame seeds in the same fashion.3. Cover the sheet with a piece of cling film and place another bamboo mat on top. Flip the mats and remove the top bamboo mat and cling film. Fold 1 inch of the cellophane wrap on the underside of the bamboo mat.4. Using a teaspoon place a ½ inch line of salmon. Either side place cut cucumber and avocado (see steps 1 & 2 of thin sushi directions). Make sure the wrap stays together with the mat. When rolled hold the gently clamp the sushi mat with both hands and squeeze gently to firm the roll.5. Wrap the roll completely in the plastic film and leave until needed. Wipe a knife with a damp cloth and cut into 8 pieces to serve.1. Slice half an avocado into thin ¼ inch slices. Lay cellophane wrap (cling film) onto the bamboo mat. Spread the sushi rice all over the nori sheet.2. Layer the slices of avocado on the rice, sprinkle a line of black sesame seeds on the middle of the avocado.