Sushi Cake for Festive Occasions

Name: Sushi Cake for Festive Occasions
Yield: 5 servings
Cuisine: American
Ingredients: 1 block Fresh sashimi grade tuna; 1 block Salmon; 1 Salmon roe (optional); 1/2 Cucumber; 2 tbsp Soy sauce; 1 dash Dashi stock granules; 480 ml Hot cooked white rice; 1 very small amount Vegetable oil

cookpad.japan @cookpad_jp

I came up with this recipe for my child who doesn't like vinegared sushi rice very much, for a birthday celebration. I wanted to make it look luxurious.

In Step 3, only put the marinated tuna and salmon between the rice. Don't use the soy sauce marinade. When you serve the sushi cake, slice it and drizzle on a little soy sauce or wasabi soy sauce, and enjoy! Recipe by Kuchanmama

I came up with this recipe for my child who doesn't like vinegared sushi rice very much, for a birthday celebration. I wanted to make it look luxurious.

cookpad.japan @cookpad_jp

I came up with this recipe for my child who doesn't like vinegared sushi rice very much, for a birthday celebration. I wanted to make it look luxurious.

Saved

Ingredients

5 servings

1 blockFresh sashimi grade tuna
1 blockSalmon
1Salmon roe (optional)
1/2Cucumber
2 tbspSoy sauce
1 dashDashi stock granules
480 mlHot cooked white rice
1very small amount Vegetable oil

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Steps

1

Tuna thinly slice half of the tuna, and cut the rest into cubes. Salmon thinly slice half of the salmon, and cut the rest into cubes. Cucumber thinly sliced.
2

Combine the cubed tuna and salmon from Step 1. Step 1 in a bowl, add the soy sauce and dashi stock granules and mix.
3

Coat a separate bowl (flat bottom) with a little vegetable oil. Pack the rice into the bowl, then add the fish from Step 2, and then pack the rice again, pressing down a little.
4

Place a plate on top of the bowl from Step 3, and flip over. Shape the thinly sliced tuna and salmon into rose flowers, and add them on top of the rice.
5

Arrange some cucumber slices around the fish flowers from Step 4, and it's done. (It looks good if you add some salmon roe around the edges of the plate to taste.)