SUSHI CAKE
Serve this sushi cake as a precursor to a light Asian-style meal, or alone with hot or cold sake. Since no raw fish is used -- only cooked shrimp and lump crabmeat -- the cake can be made ahead of time and chilled until ready to serve.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 17
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
Perfect for parties or reunions everybody will love it.
Provided by male
Time 2h55m
Yield 16
Number Of Ingredients 15
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.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 45.4 g, Cholesterol 36.3 mg, Fat 16.3 g, Fiber 2.4 g, Protein 8.1 g, SaturatedFat 7.2 g, Sodium 1761.9 mg, Sugar 10.5 g
SUSHI CAKE
Surprise a sushi lover: Make a dessert that looks like a giant salmon roll!
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 28
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
A super easy recipe that combines a cake & sushi into a superb main dish that can serve up to 10 people in one sitting. Great for parties, gatherings & celebrations! This unique recipe will surely turn heads as hardly anyone makes sushi cakes! Check out the video recipe here: https://www.youtube.com/watch?v=CxRf6cPkq5g
Provided by Nathaniel T.
Categories Lunch/Snacks
Time 1h
Yield 1 cake, 5-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 505, Fat 16.4, SaturatedFat 2.6, Cholesterol 167.6, Sodium 47.6, Carbohydrate 71.6, Fiber 5.8, Sugar 1.3, Protein 18.9
More about "homemade sushi cake recipes"
SUSHI CAKE - EASIER TO MAKE THAN A SUSHI ROLL - CHOPSTICK …
From chopstickchronicles.com
5/5 (3)Total Time 40 minsCategory Rice, Rice DishCalories 903 per serving
- Place half the rice at the bottom of cling wrap lined small cake tin and evenly spread it out and press it down.
HOW TO MAKE A SUSHI CAKE RECIPE | MYRECIPES
From myrecipes.com
Servings 7
- In a heavy-bottomed pot, rinse the rice in several changes of cool water, until the water runs clear. Pour off all the rinse water. Add the 3 cups water.
- Bring the pot to a full boil. You will hear it rumble, and steam will push its way out at the edges of the lid, and the water may even boil over a little. Turn the burner down to the lowest possible setting, and set a timer for 18 minutes.
- While the rice is cooking, make the seasoned vinegar. Combine the sugar and salt with the vinegar in a jar, and shake until they dissolve; set aside.
HOMEMADE SUSHI CAKE - RAMONA'S CUISINE
From ramonascuisine.com
Ratings 96Servings 6Cuisine Asian, Ramona's CuisineTotal Time 1 hr
- 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 run through cold water for about 2 minutes. Leave on the sieve to rest for min 20 min.
- 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.
- Put the rice in a pot, pour water over and cover with a lid. Cook on medium heat for 3-5 min until it starts to boil. Then reduce the heat to a minimum and allow to cook for another 9 min till ready. I always set an alarm to make sure the rice is cooked to perfection.
- When the time is up turn the heat off and pour the 120 ml sushi vinegar all over the rice. 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 cool for 15 min or so.
HOW TO MAKE THE FAMOUS SUSHI BAKE | HOMEMADE …
From homemaderecipes.com
SUSHI CAKES: EASY TO MAKE AND FUN TO EAT | BORED PANDA
From boredpanda.com
44 EASY AND TASTY SUSHI CAKE RECIPES BY HOME COOKS
From cookpad.com
15 EASY SUSHI RECIPES FOR BEGINNERS - EASY HOMEMADE …
From easyhomemadesushi.com
HOW TO MAKE HOMEMADE SUSHI | ALLRECIPES
From allrecipes.com
EASY SUSHI BAKE RECIPE - FOXY FOLKSY
From foxyfolksy.com
HOW TO MAKE A SUSHI CAKE | RECIPES, DINNERS AND EASY …
From foodnetwork.com
SUSHI CAKE RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
SUSHI CAKE - JAMIE GELLER
From jamiegeller.com
SUSHI CAKE RECIPE | EAT SMARTER USA
From eatsmarter.com
SUSHI CAKE | SO DELICIOUS
From sodelicious.recipes
RECIPE OF ULTIMATE SUSHI CAKE #2 | TOP 2021 POPULAR RECIPES GUIDE
From jaivarecipes.netlify.app
SUSHI CAKE RECIPE | MARTHA STEWART | SUSHI CAKE, SUSHI RECIPES, …
From pinterest.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SUSHI CAKE | RECIPE | SUSHI CAKE, FOOD NETWORK RECIPES, FOOD
From pinterest.ca
SUSHI CAKE RECIPE | ETSY CANADA
From etsy.com
RECIPE OF HOMEMADE SOBORO SUSHI CAKE - SHARENEWSARCHIVE.COM
From sharenewsarchive.com
CELEBRATION SUSHI CAKE | TASTEMADE
From tastemade.com
EASY SUSHI CAKE RECIPE - INSTRUCTABLES
From instructables.com
SUSHI CAKE - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
SUSHI CAKE RECIPE - TODAY
From today.com
EASY SUSHI CAKE {FUN FOR BIRTHDAYS} - CAKEWHIZ
From cakewhiz.com
HOMEMADE SUSHI RECIPE - SURPRISINGLY EASY TO MAKE YOURSELF
From fifteenspatulas.com
EASY SUSHI BAKE [SUSHI CASSEROLE] - CELEBRATION GENERATION
From celebrationgeneration.com
EASY SUSHI BAKE - SIMPLY HOME COOKED
From simplyhomecooked.com
SUSHI CAKE RECIPE - COOKIST
From cookist.com
RUTH TAM'S DELIGHTFUL CASSEROLE SUSHI CAKE RECIPE - THE KIT
From thekit.ca
HOMEMADE SUSHI CAKE | RECIPELION.COM
From recipelion.com
HOMEMADE SUSHI CAKE - MY RECIPE MAGIC
From myrecipemagic.com
EASY SUSHI BAKE - YUMMY KITCHEN
From yummykitchentv.com
SUSHI CAKES ARE ALL THE RAGE. HERE'S HOW TO MAKE ONE AT HOME
From today.com
CALIFORNIA ROLL SUSHI CAKE RECIPE | EAT THE TREND - RECIPE FLOW
From recipeflow.com
LEMON SUSHI CAKE RECIPE - NDTV FOOD
From food.ndtv.com
LEMON SUSHI CAKE RECIPE: HOW TO MAKE LEMON SUSHI CAKE RECIPE …
From recipes.timesofindia.com
HOMEMADE SUSHI CAKE | RECIPE | HOMEMADE SUSHI, SUSHI CAKE, …
From pinterest.com
SUSHI ROLL CAKE - THE PERFECT CAKE FOR ANY SUSHI LOVER
From chelsweets.com
SUSHI CAKE | SPINNEYS LEBANON
From spinneyslebanon.com
SUSHI CAKE RECIPE + PHOTO STEPS
From ieathome.com
12 HOMEMADE SUSHI CAKES IDEAS | SUSHI RECIPES, SUSHI, COOKING …
From pinterest.ca
SUSHI RICE CAKE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
SUSHI CAKE: FUN, EASY AND TASTY! | TOP SUSHI MACHINES
From topsushimaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love