Smoked salmon sushi cake
I wanted to use up smoked salmon and eat it with rice. To serve some people's lunch, I made sushi cake. It's a relatively simple dish, but making sushi cake shape was fun and made this recipe unique. Apart from the sauce, the topping was inspired by "onion salmon sushi", one of the popular menus in a conveyor belt sushi restaurant in Japan.
Smoked salmon sushi cake
I wanted to use up smoked salmon and eat it with rice. To serve some people's lunch, I made sushi cake. It's a relatively simple dish, but making sushi cake shape was fun and made this recipe unique. Apart from the sauce, the topping was inspired by "onion salmon sushi", one of the popular menus in a conveyor belt sushi restaurant in Japan.
Cooking Instructions
- 1
Rinse rice and cook it in your preferred way
- 2
Thinly slice onion and soak them in salted water while cooking rice to reduce pungent taste
- 3
To cook "Onsen" egg topping that is silky and very soft. Boil water in a pot. Once it's boiled, remove the pot from the heat and put eggs in it slowly and carefully. Leave eggs in the boiled water for 12 mins. Then cool eggs down in cold water for 5 mins or more.
- 4
Mix the sauce ingredients in a bowl
- 5
Shape cooked rice in however you like on a serving plate. Make it flat but not too thick. Please do not press it hard. (See my serving sample)
- 6
Cover the rice with smoked salmon slices one by one. Sprinkle sliced onion over the salmon.
- 7
Take cooked eggs carefully from cold water. Crack the eggshell and slowly open it near the sushi cake surface so that the egg naturally falls out from its shell. Do not open it from high.
- 8
Pour the sauce over the sushi cake. Sprinkle mayonnaise and fried onions/shallots as you like. Roasted sesame seeds would be great too.
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