Korean sushi cake
By SonnyMoen
This bento is a sushi cake I made for LG's birthday. Because LG doesn't like sushi vinegar and says it tastes like foot washing water, I improved the middle layer of sushi and added Korean bibimbap dishes to it. This is a very beautiful lunch box for all mothers in the world on the occasion of Mother's Day: I wish you a happy Mother's Day, good health, and getting younger and more beautiful.
Recipe Recommendations
- sweetening
- fried
- half an hour
- ordinary
Steps for Korean sushi cake
1
Steam the potatoes and purple potatoes, mash them into a paste, add salt and yogurt salad dressing and mix well.
2
Cut carrot slices, blanch with spinach in water for later use. Blanch the shrimps in salt water, remove part of them and set aside. Beat the eggs, moisten the starch and mix well, fry into an omelet and shred it for later use.
3
Hot dish making process: Blanch the squid in boiling water with pepper added, and dice it for later use. Dice onions and rice cakes for later use.
4
Heat the oil in a hot pot, add diced onion and saute until fragrant, add squid rice cake and stir fry well.
5
Season with Korean spicy sauce, salt and sugar, add a little water and simmer for a while.
6
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7
Sushi cake making process: Lay a layer of rice on the bottom and press tight.
8
Lay a layer of fried Korean squid spicy rice cake on top. Cover with another layer of rice and spread with blanched spinach.
9
Cover with another layer of rice and spread with cold sauce.Korean sushi cake Make Tips
1. Purple sweet potato mash and mashed potatoes are very moldable and can be shaped into many forms you like.
2. The Korean spicy stir-fried rice cakes should be seasoned a bit more heavily, as the entire sushi cake relies on them for flavor.
3. Making this sushi cake in a round bento box yields much better results and makes it look even more like a cake.