Sushi Cake

with Salmon and Nori

Sushi Cake - So simple to Make and a Real Showstopper
332 kcal
So simple to Make and a Real Showstopper

(0)

Difficulty:easy
Preparation:15 min
Ready in:75 min
Low-sugar
Low-fat
Vitamin-rich
High-protien
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
332
17%
Protein
22 g
44%
Fat
7 g
9%
Added Sugar
4 g
4%
Carbohydrates
43 g
17%
Roughage
2 g
-
Saturates
2 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1 ½ poundsvery fresh Salmon (from the middle without skin)
1 Basic Recipecooked Sushi rice
2 tablespoonsWasabi paste
2 sheetsNori seaweed
2 ouncesPickled ginger
Soy sauce (to taste)

Kitchen Utensils

1 Springform pan, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Plastic wrap, 1 Kitchen shears

Directions

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1 Line a 24 cm (approximately 10-inch) diameter springform pan with plastic wrap.
2 Rinse salmon, pat dry, cut into long thin pieces horizontally and arrange in an overlapping fashion on the bottom of the springform pan.
3 With wet hands, place half of the rice into pan and press firmly.
4 Spread half of the wasabi paste onto the rice.
5 Use kitchen shears to cut nori sheets to fit pan and place cut sheets over the rice.
6 Add remaining rice to mold and press firmly. Cover with plastic wrap and refrigerate for about 1 hour.  Unlatch the springform pan and flip the sushi cake onto a plate. Cut into pieces and serve with pickled ginger, remaining wasabi paste and soy sauce for dipping.
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