Cook the Sushi Rice:

• Rinse the sushi rice under cold water until the water runs clear. This removes the excess starch.
• In a medium saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and cook for 20 minutes or until the rice is tender and the water is absorbed.
• Remove from heat and let stand, covered, for an additional 10 minutes.

Season the Rice:

• In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
• Transfer the cooked rice to a large bowl. Gradually add the vinegar mixture, folding gently to combine. Let it cool to room temperature.

Prepare the Layers:

• Line a round cake pan with plastic wrap.
• Press half of the sushi rice into the bottom of the pan. Spread evenly.
• Add a layer of nori, followed by a layer of cucumber slices, then half of the avocado slices.
• Spread a thin layer of mayonnaise (optional) over the avocado, then layer the smoked salmon.
• Cover with another layer of nori, then add the remaining rice, pressing down gently to secure.

Assemble the Cake:

• Invert the pan onto a serving plate. Remove the plastic wrap carefully.
• Arrange the remaining avocado slices on top of the cake.
• Drizzle with soy sauce and sprinkle with sesame seeds.
• Garnish with edamame and fresh herbs.