How to Cook Delicious Japanese Sushi Cake

Japanese Sushi Cake. Sushi Cake is not typical Japanese food you find at Japanese restaurants at all. Before anything, it is not a dessert. Sushi Cake is Sushi Rice molded and decorated with fish and vegetables so it looks like a cake.

It is an eye-catching, unique, and delicious party food! Japanese Sushi Cake Sometime we make Sushi cake for party, because it's easy to make. You can decorate as you like. You can have Japanese Sushi Cake using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Japanese Sushi Cake

1. Prepare 300 g of cooked rice.
2. It's 1 tablespoon of vinegar.
3. You need 1 tablespoon of sugar.
4. You need 1/2 teaspoon of salt.
5. It's 1 of egg.
6. It's 1 of small cucumber pickle.
7. Prepare 1 tablespoon of minced green onion or some green.
8. You need 2 of small crab sticks.
9. It's of Salmon.

Aunty Eiko's international cuisine experience Japan Yokohama. Join Chef Amelia to learn the basics of preparing sushi rice, including washing, cooking and seasoning the rice and transforming it into a beautiful masterpiece. Only the freshest ingredients will be used as toppings for the sushi cake. Prepare the sushi rice by mixing the chirashi sushi mix and cooked rice.

Japanese Sushi Cake instructions

1. Make Sushi vinegar mixture and sprinkle and mix. Divide Sushi rice three pieces..
2. Fry egg with a pinch of salt and cut very small..
3. Cut all very small.
4. Make three colors of Sushi rice..
5. Spread film in the cup and put first sushi rice and push with spoon..
6. Put sushi rice again..
7. Turn over and put on the dish..
8. Make salmon rose and decorate..

Feel free to use our recipe for How to Make Japanese Rice if you are uncertain. Once the rice is ready, get a round cake tin and cover the inside with some cling film so that the rice doesn't stick to it. It is traditionally celebrated with chirashi sushi, which is also known as mixed or scattered sushi. See recipes for Decorated Sushi Cake, Japanese Sushi Cake too. Cover with plastic wrap, level with rolling pin (remove plastic wrap), and brush with wasabi mixture.