Sushi Cake for Celebrations
I made this for my sushi-loving mother on Mother's Day.
If you don't pack everything in firmly on Step 9, it will break apart when you flip it over.
When you flip it over, if it doesn't come right out, tug a bit on the plastic wrap. Recipe by Tomxpon
Sushi Cake for Celebrations
I made this for my sushi-loving mother on Mother's Day.
If you don't pack everything in firmly on Step 9, it will break apart when you flip it over.
When you flip it over, if it doesn't come right out, tug a bit on the plastic wrap. Recipe by Tomxpon
Cooking Instructions
- 1
Mix the rice with the chirashi sushi mix. Boil the snow peas in salted water, thinly slice the shiso leaves.
- 2
Mix the ☆ ingredients together and make an egg crepe. Thinly slice it to make kinshi tamago. (If you use some katakuriko, it will be firm and easy to handle).
- 3
Line a cake pan with plastic wrap. (This is so that it's easier to remove the cake once made).
- 4
Line the entire bottom of the cake with the eggs from Step 2.
- 5
Stuff the cake pan 1/3 of the way full with the chirashi sushi. (Use a rice paddle to pack it in.)
- 6
Next, add the salmon flakes and sesame seeds. Try to arrange them so that when you take the cake out of the pan, the layer will be visible.
- 7
Make another layer of rice, filling the cake pan to the 2/3 mark. Pack it in real well.
- 8
Make a layer of shiso leaves and nori, leaving no gaps.
- 9
Last, pack in the remaining rice and press down firmly to smooth the surface.
- 10
Put a plate on top, flip it over, and remove the cake from the pan. The base is done!
- 11
Roll the salmon up to make flowers, top with the ● ingredients, and decorate it as you like.
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