Seasonal Sashimi Sushi Cake
A Special Sushi Cake Crafted with Fresh Seasonal Sashimi
Have you ever imagined a cake like this? A sushi cake meticulously layered with a variety of sashimi, from flounder to salmon! You won’t find this anywhere else! If you have friends or family who love sushi, hurry and make this for them!
Main Ingredients
- Flounder sashimi 130g
- Yellowtail sashimi 130g (can be substituted with other seasonal sashimi)
- Sea Bream sashimi 130g
- Salmon sashimi 130g
- Cooked rice (for 3 bowls)
- Gimbap seaweed sheet 1/2 sheet
- Fresh sprouts (mukimono) a small amount
- Mayonnaise a small amount
- Lemon 1/4 (for garnish)
Sushi Vinegar Mixture (Tansuzu)
- Rice vinegar 2 Tbsp
- Sugar 1 Tbsp
- Salt 1/2 Tbsp
- Rice vinegar 2 Tbsp
- Sugar 1 Tbsp
- Salt 1/2 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the sushi vinegar mixture. In a microwave-safe bowl, combine 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/2 tablespoon of salt. Stir well and microwave for 30 seconds. This will dissolve the sugar and salt, creating a delicious sushi vinegar.
Step 2
Prepare about 3 bowls of freshly cooked, warm rice. It’s best to let the rice cool slightly so it’s not too hot, which could cook the sashimi. Gently pour the prepared sushi vinegar mixture over the warm rice. Using a spatula, carefully mix the vinegar into the rice, ensuring each grain is coated without mashing the rice grains.
Step 3
Now it’s time to assemble the sushi cake. To make removal easier, line your cake mold (or a round rice bowl) with plastic wrap or lightly grease it. Start by spreading a layer of the seasoned sushi rice about 1cm thick at the bottom. Then, arrange the flounder sashimi closely together on top. Continue layering with rice, then yellowtail sashimi, rice, sea bream sashimi, rice, and finally salmon sashimi. Lightly press each layer as you build to help the cake hold its shape.
Step 4
Cut the gimbap seaweed sheet into three long strips. Carefully unmold the sushi cake onto a serving plate. Wrap the strips of seaweed around the sides of the cake like a ribbon, gently pressing them onto the rice so they adhere.
Step 5
Finally, let’s decorate the cake! Thinly slice the lemon or cut it into wedges and arrange them attractively. Add a generous amount of fresh sprouts for a vibrant touch of color. You can also use a piping bag to drizzle mayonnaise in a zig-zag pattern or create small dollops for an elegant finish. Feel free to experiment with flavored mayonnaises like wasabi mayo for extra flair.
