Recipes

Sushi cake

Ingredients

≪4-5 servings≫
120g sliced raw salmon
6 boiled/cooked shrimp
2 eggs
1 avocado, sliced
(A)
Wasabi to taste
Large tablespoon of mayonnaise
700g or 2 cups cooked rice, mixed with sushi vinegar (as per instructions. Roughly 40ml of vinegar per cup of rice)

Adequate amount of salmon caviar
Adequate amount of daikon radish sprouts to garnish

Directions	1. Lay wrap so as to cover the bottom and inner sides of an 18cm diameter cake pan. 2. Beat and fry eggs thinly, then cut the thinly fried egg into fine strips. 3. Mix together [A] to make wasabi mayonnaise. 4. Lay out half of the salmon on top of 1. taking care to leave no gaps. 5. Add half of the vinegared rice to 4. and smooth out flat while pressing down lightly. 6. Lay out half of 2. onto 5., spread the wasabi mayonnaise, then lay out the remaining salmon and avocado on top. 7. Add the remaining vinegared rice to 5. and smooth out flatly while pressing down softly. 8. Flip 7. over onto a plate, remove the wrap, then top with the remainder of 2., shrimp, salmon roe, white radish sprouts and wasabi mayonnaise to finish.

Directions

1. Lay wrap so as to cover the bottom and inner sides of an 18cm diameter cake pan.
2. Beat and fry eggs thinly, then cut the thinly fried egg into fine strips.
3. Mix together [A] to make wasabi mayonnaise.
4. Lay out half of the salmon on top of 1. taking care to leave no gaps.
5. Add half of the vinegared rice to 4. and smooth out flat while pressing down lightly.
6. Lay out half of 2. onto 5., spread the wasabi mayonnaise, then lay out the remaining salmon and avocado on top.
7. Add the remaining vinegared rice to 5. and smooth out flatly while pressing down softly.
8. Flip 7. over onto a plate, remove the wrap, then top with the remainder of 2., shrimp, salmon roe, white radish sprouts and wasabi mayonnaise to finish.