Sushi cake recipe


Chef’s Notes

This recipe takes all of the best elements, flavors and textures of a sushi dinner and incorporates them into a breathtakingly spicy, flavorful and sensational sushi cake.


For the cake:


Add about 5 tablespoons of store-bought sushi rice seasoning to cooked rice and mix evenly. Let the rice cool to room temperature.


Place the crab in a towel to wick away excess moisture. In a bowl, add the crab and mayonnaise and mix well. Cover and set aside in the refrigerator.


Prepare a spicy crab salad using the remaining 1 cup imitation crab salad and 2½ tablespoons store-bought spicy mayo. Mix well. Cover and set aside in the refrigerator.


Prepare the spicy ahi by combining the sashimi-grade chopped tuna, 2½ tablespoons of spicy mayo and sesame oil. Mix well. Cover and set aside in the refrigerator.

For the sashimi rosette:

Cut about 9 thin slices of sashimi.

Form 1 slice into a tight cylinder and let stand. It is the center of the rosette. Wrap this cylinder with the remaining slices to form rose petals. Reserve in the refrigerator.

To assemble the cake:


Line a 6 x 2-inch cake pan with plastic wrap.


Add 1 cup (5 ½ ounces) of the crab salad mixture to the pan, making an even layer.


Make a second layer with 1 cup of sushi rice. Garnish with furikake. Then line the side of the pan to the brim with 1 cup of sushi rice to create an outer shell. Use a small glass jar with plastic wrap to help even out and smooth the layer.


Add the spicy crab mixture, making an even layer. Add avocado slices to form another layer. Add another 1/2 cup of rice and sprinkle with furikake. Add another layer of spicy ahi.


Add 1¼ cup (6 ounces) of the sushi rice, cover with plastic wrap, then, using a cutting board, press down to shape the cake into shape.


Invert cake onto a plate or cake board. Cover sides with sesame seeds.


Garnish with thinly sliced ​​cucumbers, a rosette of ahi, shiso leaves, edible flowers and sesame seeds. Serve the cake with the bubu arare and unagi sauce, if using.

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