This blog is about making a decorative sushi cake.
When I say sushi cake it’s not a sweet cake but actually sushi that looks like a cake
You can make one for birthday, anniversary, kids party, Mother’s and Father’s Day or just for someone who loves sushi.
They taste as good as they look.
What you need:
Smoked salmon or sashimi salmon
Cucumber
Red radish
Egg
Sushi vinegar
Cooked multigrain rice or white rice
Tobiko -Tobiko is the Japanese word for flying fish row.
Where you can get it? – At Asian shops and seafood markets.
What else you can use for decorating your sushi cake:
Tuna – sashimi grade
Scallop -sashimi grade
King fish – sashimi grade
Ham
Cheese
Roasted beef – cut thin
Prawn
Snow peas
Sugar peas
Broccoli
Lotus root
Etc.
But everything I used this time you can get easily from supermarkets.
Decorative Sushi cake
Equipment
- Cake tine Diameter 18cm x High 4.5cm
Ingredients
Kinshi- Tamago Egg crepe
- 3 each Egg
- 1.5 tbsp Sugar
- 1 tsp Sake
- ¼ tsp Salt
- ½ tsp Rice oil
Sushi vinegar
- 200 ml Rice vinegar
- 40 g Sugar
- 20 g Salt
Decoration sushi
- 200-250 g Sliced smoked salmon
- 1 each Cucumber
- ½ each Avocado
- 1 each Radish
- 60 g Pickled ginger
- All of Kinshi Tamago Egg crepe
- Tobiko Garnish
- 400-500 g Multigrain rice See how to cook multigrain rice*
- 2 tbsp Sushi vinegar
- a pinch salt For cucumber and radish
Instructions
Making kinshi tamago
- crack 3 eggs in a bowl and add sugar, sake, and salt then mix well with a fork or chopstick.
- Turn the heat to mid and add rice oil into a frypan. Spread the oil and wipe up the excess with kitchen paper. (Save the oily paper we’ll used it again)
- Pour 1/3 of the egg mixture into the frypan and quickly swirl it around by tilting the pan in all directions.
- Turn off the heat, cover, and leave 20-30 sec. Remove the lid and turn over the crepe gently using a chopstick then put the lid back and leave for another 20 sec. Remove the lid and gently place the crepe on an upturned sieve (so the sieve is like a mountain) to allow the crepe to dry completely.
- Turn the heat to mid again recoat the pan with the oily paper (you saved it didn’t you) and pour 1/3 of the egg mixture into the frypan and repeat the crepe process. Do the same gain until the egg mixture is gone. Now you have 3 crepes on the sieve drying.
Making Sushi vinegar
- put all ingredients into a pot and turn the heat to mid. Cook until the salt and sugar melt into the vinegar.
Making sushi decorations
- First, the cucumber, peel the cucumber with a peeler so you get long strips. To make it easier stick a fork in the end of the cucumber to hold on to.
- Put the strips into a bowl or on a tray and add a pinch of salt. Rub them and leave for 10mins to make it easy to roll.
- Next, prep the radish, thinly slice the radish, add a pinch of salt, rub, then leave 10mins.
- Loosely roll 5-6 portions of salmon.
- Roll up the slices of cucumber
- Remove the skin and seed from the avocado and slice the avocado on an angle.
- Roll the Kinshi-Tamago (egg crepe) and julienne it thinly.
- Chop the pickled ginger.
- Put the cooked multigrain rice or white rice into a bowl and add 2 tbsp of sushi vinegar and the chopped pickled ginger. Mix well and you now have sushi rice.
- Line your cake tin with plastic wrap, add the sushi rice, spread t evenly and and pack well.
- Place a plate or a board on the cake tin and turn over the tin over.
- Remove the cake tin and remove the plastic wrap.
- Put the Kinshi-Tamago on the sushi rice.
- Arrange the sliced avocado.
- Now the rolled salmon and cucumber how you like.
- Place the sliced radish and Tobiko.
- You can use micro herbs or flowers for garnish.
Video
**Check my video and blog how to cook whole grain rice
https://grazingwombat.com/japanese-food-recipes/how-to-cook-multigrain-rice-without-rice-cooker/
About Hinamatsuri
Why suddenly talking about Hinamatsuri?
HInamatsuri is a festival to celebrate young girls growing strong and healthy and is held on the 3rd of March. We make festive food for Hinamatsuri such as Hinaarare, Hishimochi, and Chirashi sushi.
Chirashi sushi looks beautiful, lots of colour, and also use ingredients that are thought to be good luck charms. Prawn, Egg, Carrot, Legume, and Lotus Root are all though to have meaning and bring good things to your life.
Prawn:
Long life – the shape of a prawn resembles the bent back of an old person meaning you have lived a long life and when cooked, prawns turn red which is considered a lucky colour.
Egg (Kinshi-Tamago):
Yellow, like gold, the Kinshi Tamago is like a crepe and julienne cut inspires saving lots of money.
Carrot:
Carrot is a root vegetable and stands for a stable state in your life like roots in the earth.
Legume:
Legume in Japanese is “MAME”(豆) and we say hardworking, and diligent people are MAME…not legume hahaha.
Lotus root:
Lotus root has holes so this means your future prospects will be wonderful.
Hinamatusri is all about good luck for a girls life so people make beautiful decorative sushi for the occasion.
