Homemade Sushi Cake Recipes

HOMEMADE SUSHI CAKE

Steps:

• 1. Start by preparing and cooking the rice first. I always do this in advance. This is how this needs to be done. Wash rice thoroughly by placing it in a sieve and running cold water through for about 2 minutes. Leave on the sieve to rest for min 20 min.
• 2. While the rice rests prepare the tuna mix. Take a mixing bowl, put the tinned fish and the avocado in and mix with a fork until the fish becomes really small flakes.
• 3. Put the rice in a pot, pour water over and cover with lid. Cook on medium heat for 12-13 min. Keep an eye on it and when water starts boiling turn the heat down to low and cook until the 12-13 min are up.
• 4. When the time is up turn heat off and pour all over it the 120 ml sushi vinegar. Take the rice out in a bigger dish where you can mix it well and also it allows it to cool a lot quicker. Allow it to rest and cook for 15 min or so.
• 5. Chop all the needed ingredients, the cucumber, pepper, spring onion, avocado and the surimi.
• 6. Prepare a springform dish by either slightly oiling the edges or lining it with the seaweed sheets. Start by layering 1/4 of the rice using a metal or wooden tablespoon. Apply some pressure on to the rice and press it down all uniformly until you have the same thickness all throughout.
• 7. Immediately over the rice sprinkle most of your chopped ingredients. Depending on the number of rice layers you choose to have you can simply choose how to distribute the ingredients between the layers. Place another rice layer and then spread the tuna mix equally so that this covers the whole surface.
• 8. Once the last rice layer has been placed press down as usual and cover with a cling film. Place a spring form bottom of a slightly small form over the cling film it and place some heavy bottles or jars over to press the whole cake and firming it up to make it easier to cut later when serving it.
• 9. Finish by taking it out of the form, placing it on a plate and decorating your sushi 'cake' with a few more of your chosen ingredients and some fish roe.
• 10. Absolutely unbelievable sushi with a lot less work. Enjoy it folks and let me know where your creativity has taken you making this amazing homemade sushi cake.

SUSHI CAKE

Steps:

• In a small bowl, whisk together vinegar, salt, and sugar; set aside. Place the water and rice in a large saucepan; bring to a boil over high heat. Reduce heat to low; simmer, covered, until rice has absorbed all water, about 15 minutes.
• Transfer rice to a large bowl. Stirring constantly, slowly add reserved vinegar mixture until fully incorporated. Let cool completely, stirring occasionally.
• In a medium bowl, whisk together mayonnaise, chives, two teaspoons wasabi mixture, and lemon juice; season with salt and pepper. Let stand 10 minutes at room temperature. Transfer to a nonreactive bowl, and add crab, shrimp, and one tablespoon ginger. Mix well to combine.
• Toast nori sheets to enhance their flavor: Using tongs, wave each sheet over a gas burner or Sterno flame, flipping and turning until crisp and darkened in color, 30 to 60 seconds; both changes are subtle, so watch carefully.
• Assemble cake: Place a nori sheet, shiny side down, on a dry work surface, and cover, using moistened fingers, with 2 1/2 cups rice. Cover with plastic wrap, level with rolling pin (remove plastic wrap), and brush with wasabi mixture. Place a nori sheet on top, and spread with one cup rice. Level with a rolling pin, and brush rice with wasabi mixture. Arrange crab mixture evenly on top; sprinkle with remaining tablespoon ginger. Spread with one cup rice. Place remaining nori sheet on top; cover with 2 1/2 cups rice, and level cake with rolling pin. Trim edges, using a wet and sharp knife, and transfer cake to a plate. Cover with plastic wrap; refrigerate at least two hours or overnight.
• To serve, slice cake crosswise into three equal pieces. Place on a platter, and garnish with pickled ginger, radish sprouts, shrimp, and toasted sesame seeds. Serve with wasabi mayonnaise.

SUSHI CAKE

Steps:

• Rinse rice under cool water until water is no longer cloudy and runs clear. Combine rice and water in a covered saucepan and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 15 minutes.
• Meanwhile, mix vinegar, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Remove from the heat and let cool.
• Combine softened cream cheese and mayonnaise in a blender; process until creamy.
• Transfer cooked rice to a large mixing bowl. Sprinkle 1/2 of the vinegar sauce over the hot rice; mix gently. Taste and add more vinegar sauce if desired. Empty 1/2 of the cooked rice into a springform pan; press down gently to fill the bottom of the pan.
• Spread 1/2 of the cream cheese-mayonnaise mixture on top of the rice in the pan. Layer crabmeat, cucumber, avocado, and cold cream cheese over top, in that order. Spread the remaining cream cheese-mayonnaise mixture over top. Empty the remaining rice into the pan and press downwards until layers are firmly packed. Garnish with sesame seeds. Place in the refrigerator for at least 2 hours before serving.
• To serve, mix soy sauce, orange juice, and lime juice in a bowl. Dismount the sushi cake from the springform pan and serve it with the soy sauce.

SUSHI CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray. Prepare the cake mix as directed; divide the batter between the pans and bake as directed. Let cool 15 minutes, then remove to a rack to cool completely.
• Trim the domed tops of the cakes with a long serrated knife to make them level. Spread frosting on one cake layer, then invert the other layer on top. Spread a thin layer of frosting around the outside of the cake and on top. Reserve 1/4 cup frosting for the wasabi.
• Melt the candy melts in the microwave, stirring every 30 seconds, until smooth. Add the cereal and stir.
• Mark a 3 1/2-inch circle in the middle of the cake with a paring knife. Arrange the dried mango in half of the circle, trimming as needed. Toss the apple with the lemon juice and arrange cut-side up next to the dried mango, pushing it into the cake.
• Wrap a 5-by-26-inch strip of parchment around the cake so that it is slightly taller than the cake. Spread the cereal mixture around the apple and dried mango (the parchment will create a wall for the cereal mixture). Refrigerate the cake.
• To make the seaweed, microwave the marshmallows and 1/4 cup water in a bowl in 30-second intervals, stirring, until smooth. Transfer to a stand mixer. Beat in the confectioners? sugar with the paddle attachment, then gradually beat in the cocoa powder until smooth. Beat in the butter.
• Dust a piece of parchment with cocoa powder and roll the chocolate mixture into a 5-by-26-inch strip. Trim the long sides to make them straight.
• Remove the parchment from the cake. Carefully wrap the chocolate strip around the cake, making sure the top of the strip aligns with the top of the cereal mixture. Trim the bottom edge so it?s flush with the bottom of the cake. If the strip tears, just press it back together. Transfer the cake to a board.
• For the wasabi, tint the reserved frosting with green food coloring and freeze until stiff, 15 minutes; scoop onto the board. For the pickled ginger, flatten the Starburst candies, shape into curvy pieces and place on the board.
• Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray. Prepare the cake mix as directed; divide the batter between the pans and bake as directed. Let cool 15 minutes, then remove to a rack to cool completely.
• Trim the domed tops of the cakes with a long serrated knife to make them level. Spread frosting on one cake layer, then invert the other layer on top. Spread a thin layer of frosting around the outside of the cake and on top. Reserve 1/4 cup frosting for the wasabi.
• Melt the candy melts in the microwave, stirring every 30 seconds, until smooth. Add the cereal and stir.
• Mark a 3 1/2-inch circle in the middle of the cake with a paring knife. Arrange the dried mango in half of the circle, trimming as needed. Toss the apple with the lemon juice and arrange cut-side up next to the dried mango, pushing it into the cake.
• Wrap a 5-by-26-inch strip of parchment around the cake so that it is slightly taller than the cake. Spread the cereal mixture around the apple and dried mango (the parchment will create a wall for the cereal mixture). Refrigerate the cake.
• To make the seaweed, microwave the marshmallows and 1/4 cup water in a bowl in 30-second intervals, stirring, until smooth. Transfer to a stand mixer. Beat in the confectioners? sugar with the paddle attachment, then gradually beat in the cocoa powder until smooth. Beat in the butter.
• Dust a piece of parchment with cocoa powder and roll the chocolate mixture into a 5-by-26-inch strip. Trim the long sides to make them straight.
• Remove the parchment from the cake. Carefully wrap the chocolate strip around the cake, making sure the top of the strip aligns with the top of the cereal mixture. Trim the bottom edge so it?s flush with the bottom of the cake. If the strip tears, just press it back together. Transfer the cake to a board.
• For the wasabi, tint the reserved frosting with green food coloring and freeze until stiff, 15 minutes; scoop onto the board. For the pickled ginger, flatten the Starburst candies, shape into curvy pieces and place on the board.

SUSHI CAKE

Steps:

• Halve the cooked rice. Mix Sakura Denbu into half of rice and sesame into the other half.
• Dice cucumber, crab-stick and avocado into smaller bits and mix in Nori and mayonnaise.
• 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. Top it up with the sesame rice and compress again, wetting spatula as it gets sticky.
• Finally decorate the cake with toppings of your choice. In this instance, we used sliced Salmon, crab-sticks, avocado and Fish Roe.
• A little wasabi to pack a spicy punch.