This sushi cake has colourful layers of recent fish, eggs, avocado, cucumber, and sushi rice. It’s completely straightforward to make, fancy, and works good for events and particular events!
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What’s sushi cake?
It is probably not essentially the most conventional type of sushi however I’ve been making this again and again every time we have fun one thing! It is usually good when the birthday woman/ boy doesn’t have a candy tooth.
Similar to an everyday layered cake, there are high and backside layers which are made with sushi rice. In between these layers, seasoned scrambled eggs and avocado slices are laid out. On the highest, there are recent sashimi grade salmon and hamachi (yellowtail) cubes, sprinkled with ikura, radish slices, and scallions.
Sushi cake is such a crowd pleaser, and simply so scrumptious with the proper mixture of flavors.
Components for this recipe
- Cooked Japanese rice – Soar right here if you’re cooking with Prompt Pot!
- Sushi vinegar – That is seasoned rice vinegar with salt and sugar. To make from scratch, mix ¼ cup rice vinegar + 2 tablespoons sugar + 1 teaspoon salt.
- Massive eggs
- Sake – Or dry white wine. It helps to maintain the eggs fluffy and tender.
- Salt
- Sashimi grade salmon
- Sashimi grade hamachi
- Cucumber, reduce into small cubes
- Small avocado
For topping:
- Ikura (salmon roe) – Or tobiko
- Radish
- Thinly sliced scallions
- Toasted white sesame
Serve with:
The way to make sushi cake
1. Put together rice. Combine sushi vinegar into cooked rice.
2. Put together eggs. In a small saucepan, place the eggs, sake, and salt. Cook dinner over medium warmth, stirring consistently with chopsticks till the combo turns into nice scrambled eggs.
3. Fill sashimi layer. Line a 7-inch spherical pan with plastic wrap. Place salmon, hamachi, and cucumber cubes within the pan. Unfold evenly and press down firmly.
4. Fill with rice. Unfold half of the sushi rice over the sashimi layer. Press down.
5. Fill avocado egg layer. Unfold avocado slices over the rice. Then unfold eggs over avocado, leaving 2 tablespoon quantity to make use of as topping later.
5. Fill with rice (2nd spherical). Unfold the opposite half of the rice, and press down. Let sit for five minutes.
6. Flip! Place a plate over the pan and invert. Take away the pan and plastic wrap.
7. High and serve. High with remaining eggs, ikura, radish, scallion, and white sesame. Slice into particular person items and serve with tamari soy sauce and wasabi (non-obligatory).
Suggestions
- Fill to the sides. Be certain that the layers are unfold out evenly all the way in which to the sides. It helps the sushi cake to remain in form after the mould (pan) is eliminated.
- Press down every layer firmly. Pack down the substances layer by layer, relatively than on the finish. This helps all substances to slot in properly, in addition to keep in place.
FAQs
Whether it is troublesome to come back by sashimi grade fish, listed here are some choices.
1. Cooked shrimp – I like to recommend to make use of smaller shrimp, or chop into smaller items if mandatory. 2. Smoked salmon – A thicker kind can be simpler to fill the layer evenly. 3.Cubed avocado – Use to fill the area for the highest layer!
You may make the eggs as much as a day prematurely and maintain refrigerated till prepared to make use of. I like to recommend to go away it out on the counter for half-hour or so to deliver again to room temperature.
Recipe
This sushi cake has colourful layers of recent fish, eggs, avocado, cucumber, and sushi rice. It’s fancy, completely straightforward to make, and works good for events and particular events!
Components
- 3½ cup cooked Japanese rice (sushi rice)
- 4 tablespoon sushi vinegar
- 3 giant eggs
- 1 tablespoon sake
- 2 pinches salt
- 4 ounces sashimi grade salmon reduce into small cubes
- 4 ounces sashimi grade hamachi (yellowtail) reduce into small cubes
- 3 ounces cucumber reduce into small cubes
- 1 small avocado pitted and sliced thinly
For topping
- 3 tablespoons ikura
- 2 radish sliced thinly
- 1 tablespoon thinly sliced scallions
- 1 teaspoon toasted white sesame
Forestall your display from going darkish
Directions
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Add sushi vinegar to cooked rice. Combine till nicely mixed and let cool.
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In a small saucepan, place the eggs, sake, and salt. Cook dinner over medium warmth, stirring consistently with 4 chopsticks till the combo turns into nice scrambled eggs.
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Line a 7-inch springform pan with plastic wrap together with the perimeters. Place the salmon, hamachi, and cucumber cubes within the pan. Unfold evenly and press down firmly.
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Place half of sushi rice over the sashimi layer. Unfold evenly and press down.
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Unfold avocado slices over the rice. Then unfold eggs over avocado, leaving 2 tablespoon quantity to make use of as topping later.
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Unfold the opposite half of the rice, and press down. Let sit for five minutes.
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Place a big plate over the pan and invert. Gently take away the pan, and the plastic wrap.
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High with remaining eggs, ikura, radish, scallion, and white sesame.
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Slice into particular person items and serve with tamari soy sauce and wasabi (non-obligatory).
Notes
Press down every layer firmly. Pack down the substances layer by layer, relatively than on the finish. This helps all substances to slot in properly, in addition to keep in place.
Diet
Serving: 1sliceEnergy: 260kcalCarbohydrates: 25gProtein: 16gFats: 10gSaturated Fats: 2gPolyunsaturated Fats: 2gMonounsaturated Fats: 5gTrans Fats: 0.01gLdl cholesterol: 137mgSodium: 196mgPotassium: 392mgFiber: 3gSugar: 1gVitamin A: 645IUVitamin C: 5mgCalcium: 33mgIron: 1mg
The dietary info on this web site is simply an estimate and is offered for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this website isn’t assured.