This sushi cake has colored layers of fresh fish, eggs, avocado, cucumber and sushi rice. It is absolutely easy to prepare, fantasy and works perfect for parties and special occasions!
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What is sushi cake?
It may not be the most traditional form of sushi, but I have always done it every time we celebrate something! It is also perfect when the birthday girl/ boy doesn’t have a weakness for desserts.
Just like a normal layer cake, there are upper and lower layers that are made with sushi rice. Among those layers, scrambled eggs and slices of avocado are arranged. At the top, there are cubes of salmon of degree fresh sashimi and cubes of Hamachi (yellow tail), sprinkle with ikura, slices of radish and shallot.
Sushi cake is such a pleasure for the crowd, and so delicious with the perfect mix of flavors.
Ingredients for this recipe
- Cooked Japanese rice – Jump here if you are cooking with Instant Pot!
- Sushi vinegar – This is a rice vinegar expert with salt and sugar. To do from scratch, add ¼ cup of rice vinegar + 2 tablespoons of sugar + 1 teaspoon of salt.
- Large eggs
- Sake – or dry white wine. It helps to maintain soft and soft eggs.
- Salt
- Sashimi salmon of grade
- Hamachi of grade sashimi
- Cucumber, cut into small cubes
- Small avocado
For Topping:
- Ikura (Salmon Roe) – or Tobiko
- Radish
- Roughly subtle slices
- Toasted white sesame
Serve with:
How to make sushi cake
1. Prepare the rice. Mix sushi vinegar in cooked rice.
2. Prepare the eggs. In a small saucepan, put the eggs, sake and salt. Cook over medium heat, stirring constantly with the chopsticks until the mixture becomes scrambled eggs.
3. Fill the sashimi level. Assign a 7 -inch round pan with plastic casing. Put salmon, Hamachi and cucumber cubes in the pan. Distribute uniformly and press firmly.
4. Fill of rice. Distribute half of sushi rice on the layer of sashimi. Press down.
5. Fill the layer of avocado eggs. Distribute slices of avocado on rice. Then distribute the eggs on the avocado, leaving 2 tablespoons to be used as a topping later.
5. Fill of rice (2nd round). Distribute the other half of the rice and press down. Leave to sit for 5 minutes.
6. Flip! Place a plate on the pan and reverse. Remove the pan and plastic casing.
7. Top and serve. Top with remaining eggs, ikura, radish, shallot and white sesame. Cut into individual pieces and serve with tamari and Wasabi soy sauce (optional).
Suggestions
- Fill the edges. Make sure the layers are distributed evenly to the edges. It helps the sushi cake to stay in shape after the mold (pan) is removed.
- Press every layer firmly. Press the layer of ingredients by layer rather than in the end. This helps all the ingredients to adapt well, as well as staying on the spot.
Faq
If it is difficult to come from fish sashimi fish, here are some options.
1. Coucked prawns – I recommend using smaller prawns or cutting in smaller pieces if necessary. 2. Smoked salmon – A more often would be easier to uniformly fill the layer. 3. Coed avocado – Use to fill the space for the upper level!
You can make eggs up to one day in advance and be refrigerated until it is ready for use. I recommend leaving him out on the counter for about 30 minutes to bring back to room temperature.
Recipe
This sushi cake has colored layers of fresh fish, eggs, avocado, cucumber and sushi rice. It is imaginative, absolutely easy to make and works perfect for parties and special occasions!
Ingredients
- 3½ cup cooked Japanese rice (Sushi rice)
- 4 table spoon Sushi vinegar
- 3 large egg
- 1 table spoon scope
- 2 pizzichi salt
- 4 ounce Sashimi salmon of grade Cut into small cubes
- 4 ounce Hamachi of degree sashimi (yellowtail) Cut into small cubes
- 3 ounce cucumber Cut into small cubes
- 1 small avocado Shortened and cut thinly
For topping
- 3 spoons grow
- 2 radish thinly sliced
- 1 table spoon Roughly subtle slices
- 1 teaspoon toasted white sesame
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Instructions
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Add sushi vinegar to cooked rice. Mix until it is well combined and let it cool.
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In a small saucepan, put the eggs, sake and salt. Cook over medium heat, stirring constantly with four chopsticks until the mix becomes scrambled eggs.
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Assign a 7 -inch spring -shaped pan with a plastic casing including sides. Put the salmon cubes, Hamachi and cucumber in the pan. Distribute uniformly and press firmly.
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Put half of sushi rice on the layer of sashimi. Distribute uniformly and press down.
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Distribute slices of avocado on rice. Then distribute the eggs on the avocado, leaving 2 tablespoons to be used as a topping later.
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Distribute the other half of the rice and press down. Leave to sit for 5 minutes.
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Place a large dish above the pan and reverse. Gently remove the pan and the plastic casing.
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Top with remaining eggs, ikura, radish, shallot and white sesame.
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Cut into individual pieces and serve with tamari and Wasabi soy sauce (optional).
Notes
Press every layer firmly. Press the layer of ingredients by layer rather than in the end. This helps all the ingredients to adapt well, as well as staying on the spot.
Nutrition
Service: 1sliceCalories: 260KcalCarbohydrates: 25GProtein: 16GFat: 10GSaturated fat: 2GPolynsaturo fat: 2GMonolysatuine fat: 5GTrans fat: 0.01GCholesterol: 137mgSodium: 196mgPotassium: 392mgFiber: 3GSugar: 1GVitamin A: 645IuVitamin C: 5mgSoccer: 33mgIron: 1mg
Nutritional information on this website is only an esteem and are provided for convenience and only as courtesy. The accuracy of nutritional information for any recipe on this site is not guaranteed.
