Sushi Cake
Ingredients
Sushi Rice
-
1
cup
uncooked rice
-
220
ml
water
-
1
small strip
Kombu kelp
-
1
tsp
salt
-
1
tbsp
sugar
-
2
tbsp
rice vinegar
Kinshi Tamago
-
1
egg
egg
-
a pinch
salt
-
1
tsp
mirin
-
1
tsp
vegetable oil
Other Decorative Ingredients
-
1
slice
smoked salmon
-
1
cup
sakura denbu
-
3
imitation crab meat
-
1
baby
cucumber
-
to taste
baby mitsuba for garnish
Instructions
- Cook the sushi rice according to instructions.
- Prepare the Kinshi Tamago by beating the egg with salt and mirin, then cooking it in a frying pan.
- Slice the cucumber and set aside.
- In a cling wrap lined cake tin, layer half the rice and press it down.
- Scatter imitation crab meat and sakura denbu over the rice, ensuring visibility from the outside.
- Add the remaining rice on top and press down firmly before removing from the tin.
- Decorate the top with sliced cucumber, rolled smoked salmon, and Kinshi Tamago.
- Garnish with mitsuba leaves and serve.
Nutrition Facts (estimated)
Servings
1 sushi cake
Calories
903
Total fat
11g
Total carbohydrates
174g
Total protein
25g
Sodium
2627mg
Cholesterol
169mg
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