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Chirashi Cake
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Chirashi Cake

duration
Servings
Ingredients
  • 3 cups Nishiki rice
  • ½ cup Nishiki sushi seasoning vinegar
  • 1lb sashimi grade tuna( you can substitute or add sashimi grade salmon, hamachi, etc)
  • 1/3 cup salmon roe
  • 2 eggs
  • 2 tsp Sugar
  • A pinch of Salt
  • 1 tsp J-Basket potato starch (or corn starch)
  • 2 tsp water
  • 10 sticks WelPac Kanikama (imitation crab)
  • 3 tbs Kewpie mayo
  • 1 avocado
  • 1 cucumber
Directions
  1. Cook rice in rice cooker
  2. Add Sushi seasoning vinegar and mix, set aside to cool
  3. In a bowl, whisk together eggs, sugar, salt, and potato starch & water mixture
  4. Heat a lightly oiled frying pan over medium heat, pour 1/3 mixture and flip after 1 minute, repeat and cook remaining egg mixture
  5. Roll up cooked egg and thinly slice
  6. Cut avocado and cucumber into thin slices
  7. Chop kanikama and mix with mayonnaise
  8. Place 8" cake mold onto plate, fill the mold with half of the sushi rice and gently press it down to create an even layer
  9. Layer the avocado slices over the rice, followed by the kanikama mixture, and gently press down to flatten each layer
  10. Add the remaining rice to the mold and press it down to create a flat top. Sprinkle the thinly sliced egg over the rice
  11. Carefully remove the cake mold. Decorate the top of the sushi cake with tuna, salmon roe, and cucumber slices or other desired toppings.
Dish Type / Ethnic Cuisine
Main Dish
,
Japanese