Sushi Cake
HB-16900 · Hand-built original · Korean
A layered sushi cake of vinegared rice stacked with flatfish, yellowtail, sea bream, and salmon sashimi, banded with seaweed. It slices into wedges that show off every layer.
KoreanMain courseGluten-freeDairy-freeEgg-free
Main ingredient: sashimi
Pairs well with: miso soup, seaweed salad, pickled ginger, green salad
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4 1/2 oz flatfish sashimi
- 4 1/2 oz yellowtail sashimi
- 4 1/2 oz sea bream sashimi
- 4 1/2 oz salmon sashimi
- 3 bowls rice
- 1/2 sheet gimbap seaweed
- radish sprouts, a little
- mayonnaise, a little
- lemon, a little
- Sweet vinegar: 2 tablespoons vinegar
- Sweet vinegar: 1 tablespoon sugar
- Sweet vinegar: 1/2 tablespoon salt
Method
- Mix the vinegar, sugar, and salt for the sweet vinegar in a bowl and microwave the mixture for 30 seconds so the sugar and salt dissolve.
- Fold the sweet vinegar through the cooked rice until every grain is seasoned and glossy.
- Press the rice and fish into a mold in layers: rice, flatfish, rice, yellowtail, rice, sea bream, rice, and finally salmon on top.
- Cut the seaweed sheet into 3 pieces and wrap them around the unmolded cake as a band.
- Decorate the top of the cake with lemon, radish sprouts, and small dots of mayonnaise, then slice it like a cake to serve.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).