Sushi Cake お寿司のケーキ

This sushi cake is a great dish to add a fun Japanese twist to any occasion! It is an eye-catching, unique, and delicious party food!

📝 Ingredients

• 1 cup uncooked rice (*1)
• 220 ml water ((3/4 cup + 2 tbsp + 2 tsp))
• 1 small strip of Kombu kelp
• 1 tsp salt
• 1 tbsp sugar
• 2 tbsp rice vinegar
• 1 egg
• a pinch salt
• 1 tsp mirin
• 1 tsp vegetable oil
• 1 slice of smoked salmon
• 1 cup sakura denbu (*2)
• 3 imitation crab meat
• 1 baby cucumber
• baby mitsuba for garnish

👨‍🍳 Instructions

1. 1--- Sushi Rice ---
2. 2Cook the rice as per the instructions in the sushi rice recipe. *3
3. 3--- Kinshi Tamagao ---
4. 4Beat egg with salt and mirin in a small mixing bowl.
5. 5Sieve the egg mixture to make smooth textured Kinshi Tamago.
6. 6Heat oil in a small frying pan over medium heat. When it is heated, remove from heat and place it on a wet kitchen cloth to distribute the heat evenly.
7. 7Place the frying pan back on the heat, and pour the egg in.
8. 8Cook the egg one side and flip it back and turn the heat off to cook the other side with the residual heat.
9. 9Put the fried egg on a chopping board and cut the egg in half.
10. 10Stack the egg together and roll. Slice it from one end. Set it aside.
11. 11Slice the cucumber and set aside.
12. 12--- Decorating Sushi Cake ---
13. 13Place half the rice at the bottom of cling wrap lined small cake tin and evenly spread it out and press it down.
14. 14Scatter the imitation crab meat and the sakura denbu over the rice. Make sure the sakura denbu is sprinkled around the edges well so that it will be visible from the outside.
15. 15Place the rest of the rice, cover with the cling wrap and press it down all together.
16. 16Remove the sushi from the tin and place it on a plate.
17. 17Slice the cucumber lengthwise and place on the sushi cake.
18. 18Cut the thinly sliced smoked salmon into a 0.8 inch (2cm) wide strip. Roll it from the end to shape like a rose.
19. 19Place it on the sushi cake.
20. 20Decorate the cake with the egg, and sprinkle more sakura denbu.
21. 21Garnish with Mitsuba leaves and Serve!