Decorated Chirashi Sushi
Ordinary chirashi sushi is boring, so I made it into a cake shape the kids would love.
If you mix chirashi sushi seasoning into all of the rice, it gets monotonous, so I flavored half the rice simply with sushi vinegar. This "cake" is very easy to eat.
I used a spring-form cake mold with a non-stick coating.
If your mold is made out of a material that rice sticks to easily, line with plastic wrap first.
I think it's fun to change the toppings to fit the season. For one 18 cm [7.1 in] mold. Recipe by Kikka mama
Decorated Chirashi Sushi
Ordinary chirashi sushi is boring, so I made it into a cake shape the kids would love.
If you mix chirashi sushi seasoning into all of the rice, it gets monotonous, so I flavored half the rice simply with sushi vinegar. This "cake" is very easy to eat.
I used a spring-form cake mold with a non-stick coating.
If your mold is made out of a material that rice sticks to easily, line with plastic wrap first.
I think it's fun to change the toppings to fit the season. For one 18 cm [7.1 in] mold. Recipe by Kikka mama
Cooking Instructions
- 1
Divide the rice into 2 portions. Mix the chirashizushi mix in one portion. Add sushi vinegar to the other portion, and mix while fanning with a fan to cool it rapidly (adjust the amount of sushi vinegar to taste).
- 2
Put the chirashizushi mixed rice into the cake mold and press down with a spoon. Add the sushi vinegar rice on top and press down again.
- 3
Put the ※ ingredients in a bowl, and beat the egg whites. Put a thin film of oil in a frying pan and make thin omelets. Julienne the omelets to make kinshi tamago.
- 4
Invert a plate on the cake mold. Flip, and unmold the sushi rice. Top the "cake" with shredded omelette.
- 5
Decorate the "cake" with the ● ingredients. Make 5 "roses" out of several overlapped pieces of salmon, and put on top of the "cake" spaced out evenly. Put the crabmeat and broccolini in between the salmon roses, top the salmon roe in the middle, and it's done.
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