Sushi Cake with Teriyaki Beef & Avocado

_INGREDIENTS:

• 450g sushi rice
• 580ml water
• 2 beef steaks
• 2–3 avocados, depending on size
• 300g cream cheese6 sheets nori (seaweed)
• 3 Tbsp sushi rice seasoning
• 1 Tbsp mixed black and white sesame seeds
• Asian-style mayonnaise, for drizzling
• Sriracha sauce or sriracha mayo, for drizzling
• Spring onions or chives, finely sliced (optional)

_{INSTRUCTIONS:}

1. Combine the soy sauce, water, sugar, garlic and ginger in a bowl and mix well to make the marinade.
2. Place the steaks between sheets of greaseproof paper and use a rolling pin to gently bash them until thinner. Cut into large slices, place in a bowl, pour over the marinade, toss to coat and leave to marinate for at least 1 hour.
3. Cook the rice according to the packet instructions. Once cooked, stir through the sushi rice seasoning and set aside to cool.
4. Heat a frying pan over medium-high heat and cook the marinated beef until browned and cooked to your liking. Set aside.
5. Line a medium-sized baking dish with cling film, leaving enough hanging over the sides to lift it out later. Arrange the cooked beef across the base, covering as much of it as possible.
6. Spoon half of the cooled sushi rice over the beef and press down firmly and evenly.
7. Place 2 sheets of nori over the rice, trimming to fit if needed. Spread the cream cheese evenly over the nori, then top with sliced avocado.
8. Add another 2 sheets of nori, followed by the remaining sushi rice, then finish with the final 2 sheets of nori.
9. Press everything down firmly so the layers compact together.
10. Place a serving board over the baking dish and carefully flip it over. Lift away the dish and remove the cling film.
11. Drizzle generously with Asian mayo and sriracha mayo, sprinkle over the sesame seeds, and finish with sliced spring onions or chives, if using.
12. Slice into squares with a sharp knife and serve straight away.