Sushi cake recipe

  • Recipes
  • Cuisines
  • Asian
  • East Asian
  • Japanese

Kids love this round cake-like sushi. Be creative and have fun!


Washington, United States

3 people made this

IngredientsServes: 6

  • 400g Japanese short-grain white rice, rinsed and drained
  • 450ml water
  • 1tabelspoon toasted sesame seeds (optional)
  • SUSHI VINEGAR
  • 3 tablespoons vinegar
  • 4 tablespoons caster sugar
  • 1½ teaspoons salt
  • TOPPING
  • 150g ham
  • 3 eggs, cooked in a thin omellet, cut into 5mm stripes
  • 1/2 small carrot, lightly boiled and sliced
  • 100g broccoli florets, lightly boiled
  • kizami nori (thin-cut seaweed)

MethodPrep:40min ›Cook:20min ›Ready in:1hr

  1. Place rice and water into a rice cooker and cook.
  2. Put the cooked rice into a large bowl and pour sushi vinegar evenly over the rice. Using a shamoji (rice spatula) mix quickly. Sprinkle sesame seeds.
  3. Line a 20 cm round cake tin with cling film. Put the rice into the tin, pressing firmly with a Samoji. Set aside to cool down.
  4. Remove from tin. For topping: arrange ham, strips of eggs, carrots and broccoli. Sprinkle kizami nori. Cut into wedges and serve with soy sauce, wasabi and mayonnaise.

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Recipe: Yummy Temaki-zushi

Temaki-zushi. It's easy to enjoy temaki sushi at home with family and friends, simply wrap nori sheet around sashimi grade fish and sushi rice Temaki Sushi (Hand Roll) 手巻き寿司. Jump to Recipe Discussion. Подробная инструкция! Temaki Sushi Bar's convenient location and affordable prices make our restaurant a natural choice.

Enjoy the delicious and healthy ingredients with lots of combinations! Temaki Sushi (手巻き寿司) literally means "hand rolled sushi". As the name implies Temaki Sushi is rolled by hand, so there's no need for any special equipment like a sushi mat. You can make Temaki-zushi using 17 ingredients and 3 steps. Here is how you cook it.

Ingredients of Temaki-zushi

  1. Prepare 3 cups of Short Grain Japanese rice *180ml cups.
  2. You need 72 ml of Rice Vinegar.
  3. It’s 4 tablespoons of Sugar.
  4. You need of Salt 1 teaspoon strong.
  5. You need of Nori.
  6. Prepare of Soy Sauce.
  7. It’s of Wasabi.
  8. It’s of <Filling Suggestions>.
  9. It’s of Sashimi (raw fresh fish), Smoked Salmon, Cooked Prawns,.
  10. It’s of Eel Kabayaki, Canned Tuna mixed with Japanese Mayonnaise.
  11. Prepare of Tuna Sashimi & Spring Onion (*finely chopped and mixed).
  12. It’s of Salmon Roe, Teriyaki Chicken, Tonkatsu (pork cutlet), Ham.
  13. Prepare of Yakitori & Yakiniku, Omelet.
  14. You need of Cucumber, Avocado, Radish Sprout, Lettuce, Shiso (perilla).
  15. It’s of Carrot (*cooked in salted water or sliced into thin strips).
  16. It’s of Japanese Pickles (radish, ginger, cucumber, etc.).
  17. Prepare of Umeboshi, Natto.

We aim to provide an enhanced sushi experience, consistent quality and flavours we constantly. Réservez votre table ou le salon privé pour déguster sushi, makis, tempuras, vin et saké ou encore installez-vous au bar pour Faites la visite virtuelle du nouveau restaurant temaki. Temaki sushi is a form of rolled sushi, created in a cone or roll shape. Temaki is different from maki sushi The English translation for "temaki" is hand roll.

Temaki-zushi step by step

  1. Cook Sushi Rice. See my 'Sushi Rice' recipe..
  2. Place Nori sheet on a plate, then spread small amount of Sushi Rice thinly, place some fillings on top the rice and roll up by hands and eat. Some people may wish to have some dipping Soy Sauce and Wasabi. Serve with hot Clear Soup (and cold wine. ).
  3. There is no rule. Be creative and enjoy..

recipe by Hiroko Liston @cookpad

Making temaki sushi is simple and does not. (Temakizushi, Hand-Rolled Sushi, Temaki Sushi, 手巻). Temaki is a hand-rolled type of sushi characterized by its conical shape. The dish consists of rice, raw fish, and vegetables wrapped in a. This is the EASIEST way to make Japanese sushi at home! All you need to make Temaki Sushi (aka 'hand-rolled' sushi) is yakinori seaweed, sushi rice and your favourite fillings.


What's the hype all about?

We all know that Japanese food is well-loved by Filipinos, so it is not surprising that this deconstructed version of Sushi suddenly became a favored and in-trend dish. It has all the components of the scrumptious sushi roll but is baked in a casserole pan!

I also found that making this casserole baked version is much more cook-friendly and less intimidating compared to making rolled Sushi where you have to use a bamboo rolling mat. With this version, all you have to do is scoop a portion and wrap it in a small piece of roasted seaweed or nori sheet to eat.


Ingredients for sushi cake

  • sushi rice (Japanese rice)
  • rice vinegar (sushi vinegar or seasoned vinegar)
  • water
  • tuna (canned)
  • lemon juice
  • spring onions or scallions
  • red pepper
  • avocado
  • sriracha sauce
  • salt and pepper

Other ingredients to have when making or decorating your sushi cake:

  • cucumber
  • spring onion /scallion
  • pepper (any colour you like – I always chose red)
  • avocado
  • surimi ( also known as crab cake, fish cake, or crabmeat)
  • raw fish (the freshest ever ‘sushi grade’ fish)
  • fish roe
  • pickled ginger
  • soy sauce
  • wasabi paste
  • seaweed
  • egg omelet
  • seaweed salad to serve with
  • Japanese pickled cucumbers

There are so many ways you can decorate this marvelous cake and the sushi cake designs can vary every time, come on turn on your creativity button!

What fish to buy for sushi cake

Needless to say that the fish must be at its most freshness and there is absolutely no point in thinking of having any sushi at all with any fresh raw fish otherwise.

I am very lucky to have the best fishmonger at a very reasonable walking distance where I can buy whatever fresh fish and fresh fish roe I want. I come home, make a quick sushi cake like this and eat it in no time. Everything with this sushi cake from A-Z happens in real-time. It is truly a homemade sushi cake in a flash.

Here is a full guide on how to get ‘sushi grade’ fish and how to prepare it.

Ok, but don’t panic if you do not get access to super fresh fish. There are alternatives if you are not lucky enough to be able to buy the freshest of fish, just use canned fish it’s safest.

This is the beauty of it really! It allows you to get really creative with the fillings.

Can I freeze sushi cake?

Definitely not, as you probably imagine, sushi in general is nice when is freshly made and that’s about it.

The most time-consuming in making this beautiful sushi cake at home is the chopping and getting the fillings ready which ultimately is super easy, so all in all this is a lot of writing, but when it comes to actually do it it’s a lot easier than it may look or sound at first.

Decide on what ingredients you want to use or have and get going. Here, in this recipe is an idea of some, most liked by us but there are many, many more you could try.

Here’s this really cool recipe you lovely sushi lovers!

If you like fish here are some more fish recipes to enjoy.


Directions:

In a rice cooker or saucepan, rinse rice drain. Add water and konbu cook rice. While rice is cooking, prepare SUSHI VINEGAR FOR WHITE SUSHI RICE and SUSHI VINEGAR FOR PINK SUSHI RICE. Discard konbu and divide hot cooked rice into two large shallow containers. Pour white vinegar mixture over one container of rice and the pink vinegar mixture over the other container of rice. Mix lightly cool. Line an 8-inch round cake pan with plastic wrap. Place pink sushi rice in pan pack firmly. Place nori on top of pink rice and place white sushi rice on top of nori pack firmly. Invert pan onto a serving platter remove plastic wrap. Sprinkle egg yolks over rice. Cut sausage into flower petal or tulip shapes cut cucumber into leaf shapes and cut yamagobo into flower stem shapes. Decorate the "cake" by creating flowers with the cut pieces of sausage, cucumbers, and gobo. Makes 8 servings.


1. Halve the cooked rice. Mix Sakura denbu (pink rice colour) into half of rice and sesame into the other half.

2. Dice cucumber, crab-stick and avocado into smaller bits and mix in Nori and mayonnaise.

3. In a Springform Cake Tin, compress a layer of the pink rice followed by the diced mixture then add in a thin layer of roe and Nori.

4. Top it up with the sesame rice and compress again, wetting spatula as it gets sticky.

5. Finally decorate the cake with toppings of your choice.

6. In this instance, we used sliced Salmon, crab-sticks, avocado and Fish Roe.


Sushi Bake Ingredients

Baby shrimp is ideal because it means less chopping but you can use regular sized shrimp as well.

Imitation crab or real crab

You can find this at Asian grocery stores in either the fridge or frozen section.

Use regular mayonnaise or Kewpie mayonnaise.

Tobiko or Masago (orange fish eggs or sushi caviar) Buy Here

You can find this at Asian grocery stores. I find this to be the most difficult ingredient to find because it’s often placed in a nondescript location, in a fridge near the seafood section.

I found it on Amazon, albeit at a steeper price. But they do next day delivery with ice packs. You need about 6 oz to cover the top of the sushi bake. But you can always use less and spread it out more.

Masago gives the sushi bake a nice crunch and adds a nice color. But you can leave it out if you can’t find it.

Furikake seasoning Buy Here

Furikake is a Japanese rice seasoning made of seaweed, bonito flakes (skipjack tuna shavings), soy sauce, rice wine, and sesame seeds. It really adds a punch of flavor to plain, steamed rice.

There are two main brands that I often come across, Seto and Katsuo. The Seto brand has egg yolk powder. I prefer the Katsuo brand.

Nori Seaweed Buy Here

Nori seaweed sheets are used for making sushi. In this sushi bake recipe, we cut it into 4’s and it acts like a wrap for the sushi bake.


Cheesy Pancake Bakes

Line the base and sides of a springform cake tin with clingfilm.

Rinse the rice thoroughly under cold water until the water runs clear.

Combine the rice and ½ tsp salt in a pot and cover with 2 cups of cold water. Soak for 30 minutes. Cover with a lid, bring to the boil and simmer for 15-20 minutes, or until the water has been absorbed. Remove from the heat, place a kitchen towel in between the pot and lid and allow to stand for 12 minutes. Spread the steamed rice over a baking tray to cool.

Combine the rice vinegar, sugar and the remaining salt in a small saucepan. Bring to a simmer on a low heat and stir until the sugar is dissolved. Take off the heat and allow to cool.

Stir the vinegar mixture through the cooled rice and set aside.

Divide the rice into 3 equal portions.

Press 1 portion into the bottom of the springform cake tin. Ensure it is compact, smooth and level.

Combine the tuna with the mayonnaise and spread a thin layer over the rice. Add a layer of cucumber slices followed by avocado slices.

Repeat the layers of rice, tuna mayonnaise, cucumber and avocado one more time, ending off with a third layer of rice.

Place clingfilm over the top of the cake to avoid it drying out, then place in the fridge for at least an hour.

Carefully remove the cake from the springform and set it on a flat, level plate or cake stand.

Using a knife, cover the entire cake with a thin layer of the cream cheese.

Press handfuls of black sesame seeds onto the tops and sides of the cake, ensuring the whole of the cake is entirely covered.

Using a piping bag and nozzle, pipe dollops of mayonnaise onto the top of the cake and garnish with avocado roses, pickled ginger roses and cucumber ribbon roses.


Notes

Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.

Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.


Kimbap (Korean Sushi Rolls)

Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

The Spruce / Maxwell Cozzi

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Nutrition Facts
Servings: 4
Amount per serving
Calories 179
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 6%
Cholesterol 93mg 31%
Sodium 776mg 34%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 7g
Vitamin C 4mg 18%
Calcium 72mg 6%
Iron 2mg 12%
Potassium 247mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Kimbap—also known as gimbap—are Korean rice rolls that might look a lot like sushi but, in truth, are nothing like it. Japanese sushi is made out of rice seasoned with vinegar and customarily features raw fish, seafood, and vegetables, whereas Korean rolls use sesame oil in the rice and a variety of fillings, including meats, imitation crab, ham, eggs, and cheese. While similar in some aspects, the rolls also aren't eaten with the same accompaniments neither soy sauce nor wasabi appears on the kimbap plate. It's usually served with kimchi and pickled vegetables on the side.

Kimbap (from gim, a type of seaweed, and bap, the Korean term for "rice") is easy, portable, and adaptable to any palate, diet, or occasion. These rolls are usually eaten at picnics, and while delicious eaten right when prepared, they hold their shape and flavor well when eaten cold. Don't let them sit too long in the fridge before eating, though—the texture will change, the seaweed will get soggy, and the roll will lose its bite.

This easy recipe features the optional inclusion of bulgogi, a classic Korean dish of thinly sliced and flavorful beef that is a real treat. If you choose to skip the bulgogi, the rolls are vegetarian, or you can use imitation crabmeat instead or in addition to the bulgogi. Before you start assembling the rolls, be sure to have cooked white rice, prepared bulgogi, and pickled radishes all prepped and ready to make the assembly process as smooth as possible.


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