Who said cake has to be sweet? And who said sushi has to be bite-sized? Since nigiri sushi is a layered mix of rice and seafood, why not make it into a giant-sized cake instead of a small serving. Those of you following food trends might have already seen the Sushi Cake making its rounds on the Internet. It is on fire right now, with everyone from Martha Stewart to French fine-dining Chefs designing their version. Try making our salmon and cucumber sushi cake for a special occasion in your own home.
Sashimi Grade Fish
The art and pleasure of sushi revolve around the high-grade fish. The term “Sashimi Grade” is now quite popular in the west, and although it is more of a marketing term than a real official designation, most supermarkets do use their freshest fish for this category. Buying “sashimi- grade” is crucial if you are going to be eating raw fish, as the USDA does require that fish intended to be eaten without cooking be flash-frozen to get rid of all possible parasites.
After buying sashimi-grade fish, you must protect it from contamination by keeping it clean and separate from other foods. Always keep sashimi-grade fish stored under 40F and use only sterilized cutlery to handle and process it in your kitchen. There is a bit of skill involved in cutting and presenting raw fish in traditional Japanese food culture, but don’t be afraid to experiment till you get it down. Investing in a real high-quality sashimi knife can make all the difference in the world!
Host a Sushi Party
The sushi cake gives you a whole new way to throw a sushi party at your home. The sushi cake is especially party-friendly as it allows guests to serve themselves the size and portion they want. A sushi cake also makes a great centerpiece in a temaki sushi party, where you also have a variety of hand-rolled sushi to complement it. There are many different ways to throw a Japanese food party, including making flavor-rich sides like salads that go well with the sushi and main offerings. Also, don’t forget to stock up on Sake, Japanese rice wine, as it also goes perfectly with sushi and helps to get everyone in the party mood!
Cooking Tips:
- If you’re using a bigger sized round cake pan, make sure to increase the amount of toppings; otherwise, your sushi cake will look empty!
- You could arrange this recipe with other fish/ vegetables for a variety of different styles and flavors!
Salmon & Cucumber Sushi Cake
Ingredients
- 3 cup Cooked Rice
- Pinch of Sesame Seeds
Salmon
- 7 oz Salmon (Sushi/ Sashimi Grade) *1
- 2 tsp Sesame Oil
- 2 tsp Soy Sauce
- 1 tsp Sugar
Egg
- 3 Eggs
- 1 Tbsp Sugar
- ¼ tsp Salt
- ¼ tsp Sesame Oil, for mixing
- 1 tsp Sesame Oil, for cooking
Cucumber
- 1 Cucumber
- Dash of Salt
Instructions
- Cut salmon into dice sized cubes. In a small bowl, mix all the ingredients of salmon and marinade. Seal with saran wrap and put it in the refrigerator for at least 20 minutes.
- Next, mix 3 eggs, 1 Tbsp sugar, ¼ tsp salt and sesame oil in a small bowl.
Pour 1 tsp sesame oil over a medium pan and make scrambled egg over medium heat. Set it aside
- Thinly slice cucumber lengthwise. It’ll be easier if you use peeler. Sprinkle salt on cucumber slice and set it aside. You will need about 15 long slices.
- Line 6” round cake pan with saran wrap. Place cucumber slices around the sides until all sides are covered with cucumber. Use about 7 slices out of 15 slices, yet less slices are ok.
- Add half portion of cooked rice into the cake pan. Make sure cucumber slices stay on the side.
- Place scrambled eggs on top of the rice, and add the rest of the cooked rice on top of the eggs. Press down gently so it stays together.
- Place a plate on top of the cake pan and flip it upside down. Remove cake pan. Press over saran wrap to make sure the rice and cucumber stays together. Slowly remove saran wrap.
- Place Salmon on top of the rice cake. Roll the rest of the cucumber slices and decorate in between salmons. Sprinkle some sesame seeds and serve.
Recipe Notes
*1 Learn the basics of sashimi essentials.
