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EatSmarter exclusive recipe

Sushi Cake

with Salmon and Nori

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Sushi Cake
332
calories
Calories

Sushi Cake - So simple to Make and a Real Showstopper

0
Print
easy
Difficulty
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Nutritions
1 serving contains
Fat7 g
Saturated Fat Acids1.7 g
Protein22 g
Roughage1.5 g
Sugar added4 g
Calorie332
Carbohydrates/g43
Bread exchange unit3.5
Cholesterol/mg35
Uric acid/mg216
Vitamin A/mg0
Vitamin D/μg16.3
Vitamin E/mg2.5
Vitamin B₁/mg0.4
Vitamin B₂/mg0.2
Niacin/mg12.8
Vitamin B₆/mg1
Folate/μg57
Pantothenic acid/mg1.5
Biotin/μg10
Vitamin B₁₂/μg3
Vitamin C/mg4
Potassium/mg516
Calcium/mg52
Magnesium/mg61
Iron/mg2.9
Iodine/μg41
Zinc/mg1.8
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 6 servings
1 ½ pounds
very fresh Salmon (from the middle without skin)
1 Basic Recipe
cooked Sushi rice
2 tablespoons
2 sheets
2 ounces
Soy sauce (to taste)
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Product recommendation

Preparation

Kitchen utensils

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

Preparation steps

Step 1/6
Sushi Cake preparation step 1

Line a 24 cm (approximately 10-inch) diameter springform pan with plastic wrap.

Step 2/6
Sushi Cake preparation step 2

Rinse salmon, pat dry, cut into long thin pieces horizontally and arrange in an overlapping fashion on the bottom of the springform pan.

Step 3/6
Sushi Cake preparation step 3

With wet hands, place half of the rice into pan and press firmly.

Step 4/6
Sushi Cake preparation step 4

Spread half of the wasabi paste onto the rice.

Step 5/6
Sushi Cake preparation step 5

Use kitchen shears to cut nori sheets to fit pan and place cut sheets over the rice.

Step 6/6
Sushi Cake preparation step 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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