Sushi Cake #2

Name: Sushi Cake #2
Yield: 6 servings
Cuisine: American
Ingredients: 540 ml Sushi rice; 150 grams Salmon (sashimi grade); 8 shrimp Peeled shrimp; 1 Salmon roe; 3 Eggs for kinshi tamago; 5 pods Green beans; 1 Denbu; 1 packages Pickled mibuna; 1 Toasted sesame

cookpad.japan @cookpad_jp

I made this with various ingredients, so I don't have step photos, and a lot of the ingredients were added in random amounts, but I jotted it all down, and uploaded this recipe.

You can also serve this as chirashi sushi instead of packing the cake into a mold. Or use normal rice. Recipe by santababy

I made this with various ingredients, so I don't have step photos, and a lot of the ingredients were added in random amounts, but I jotted it all down, and uploaded this recipe.

You can also serve this as chirashi sushi instead of packing the cake into a mold. Or use normal rice. Recipe by santababy

cookpad.japan @cookpad_jp

I made this with various ingredients, so I don't have step photos, and a lot of the ingredients were added in random amounts, but I jotted it all down, and uploaded this recipe.

You can also serve this as chirashi sushi instead of packing the cake into a mold. Or use normal rice. Recipe by santababy

I made this with various ingredients, so I don't have step photos, and a lot of the ingredients were added in random amounts, but I jotted it all down, and uploaded this recipe.

You can also serve this as chirashi sushi instead of packing the cake into a mold. Or use normal rice. Recipe by santababy

Saved

Ingredients

6 servings

540 mlSushi rice
150 gramsSalmon (sashimi grade)
8shrimp Peeled shrimp
1Salmon roe
3Eggs for kinshi tamago
5pods Green beans
1Denbu
1 packagesPickled mibuna
1Toasted sesame

Saved

Steps

1

Cook the eggs to make kinshi tamago, and boil the green beans and shrimp (cut the green beans diagonally).
2

Make the sushi rice with freshly cooked rice, and mix in about 1/4 of the rice with denbu to make it pink.
3

Lightly squeeze the minced mibuna tsukemono, and mix it together with sesame and the remaining sushi rice.
4

Pack the sushi rice into a cake pan in 3 layers placing the pink sushi rice in the center, and flip it over.
5

Top with kinshi tamago, and decorate it with rose-shaped salmon, shrimp, salmon roe, and green beans, then it's finished.
6

I served the leftover rice in mini glass cups for appetizers.