This sushi cake recipe was created by Japanese food expert – Setsuko Yoshizuka. The cake is amazing! You don’t need to make tons of rolls, the effect is almost the same. You can use the variety of ingredients and substitute something.
3 1/2 – 4 cups prepared sushi rice
1/4 lb smoked salmon
beaten 2 tsp sugar
1/2 small cucumber, cut into thin strips, or 1 avocado
thinly sliced 1/2 cup imitation crab meat
2 tbsp mayonnaise
Add sugar in beaten egg and stir well. Oil and heat a medium skillet and pour some of the egg mixture to make thin omelet.
Make another thin omelet. Slice the omelet thinly into strips.
Put imitation crab meat in a bowl and mix with mayonnaise.
Place plastic wrap on the inside of a round 6-7 inch cake pan. Spread salmon slices on the bottom of the cake pan.
Put 1/3 of sushi rice on top of the salmon and flatten the rice.
Spread cucumber strips or avocado slices and imitation crab over the rice.
Put 1/3 of sushi rice on top of them and flatten the rice.
Spread egg strips on top of the rice. (*leave some egg strips for garnishing.) Further, put 1/3 of sushi rice on the egg strips.
Cover the rice with plastic wrap and put a weight on the top. After 10 minutes, cover the cake pan with a large plate and turn them over.
Remove the cake pan and plastic wrap. Garnish some egg strips on top of the salmon.