sushi cake
By PierreZieme
This sushi cake is authentic and delicious.
Recipe Recommendations
- sweetening
- skills
- ten minutes
- simple
Steps for sushi cake
1
Marinate shrimps with corn oil, cooking wine, and white flour for 10 minutes to remove fishy smell.
2
Cut the seaweed into pieces with scissors. (It's easier to eat)
3
Thaw the roasted eel with cattail, place it in the microwave for 2 minutes, and dice it.
4
Peel and core the avocado, and cut into small pieces.
5
Cook the shrimps with water and slice them into 2 slices with a knife.
6
Shred egg skins for later use.
7
Add sushi vinegar to the cooked rice, mix well, and let cool (add sushi vinegar to your taste). Divide into 2 portions, add sesame seaweed seasoning in one portion and mix well.
8
Add appropriate amount of spring caviar in another portion and mix well. (The two types of rice are divided into 2 portions each)
9
Lay a nine-inch movable bottom mold with plastic wrap.
10
Spread 1/2 of the roe rice, dip your hands in water, flatten and tighten.
11
Sprinkle with seaweed.
12
Spread 1/2 sesame seaweed rice and firm it. (Forgot to take pictures at this step) Put on the diced eel.
13
Spread the remaining caviar rice, squeeze it tightly, and add the avocado.
14
Sprinkle with shredded eggs, and finally spread the remaining sesame seaweed rice and firm it. (When sorting out the pictures, I realized that some steps had not been taken, sweating.
15
Turn the cake upside down and tear off the plastic wrap.
16
Garnish with kiwi fruit, shrimp, pickled radish and roe.sushi cake Make Tips
1. Ingredients can be adjusted according to your preference.
2. It is recommended not to place them on cupcake liners, as the rice will stick to the paper and be difficult to remove.
3. The sushi must be consumed on the same day and should not be kept overnight.