Japanese Cuisine
Sushi Cake
Description
Fresh veggies, sushi rice and crab stacked up as a cake to enjoy sushi in another way
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5 - 6Serves
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30Mins Prep
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15Min Cook
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300Calories Per Serving
Ingredients
- 1 cup sushi rice or short grain rice
- 1 Tbsp rice vinegar
- ½ Tbsp sugar
- ½ tsp salt
- Crab meat or Salmon (with lemon zest)
- Cucumbers
- Avocado
- Sesame oil
- soy sauce (for serving)
- Sriracha sauce:
- ½ cup mayonnaise
- ½ tsp Sriracha hot sauce
- Garnish:
- Sesame seeds & Nigella Seeds
Buy ingredients from this recipe
7 Ingredients
Recipe By
Nadia Barakat
Nadia Barakat holds a BA in Advertising. She has a background in Catering sales. Although she didn't have the chance to work in creative advertising, but when she started cooking... she discovered that creativity can be practiced in everything!.. view more
Method
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1Start by washing the rice well until the water comes out clear, then soak the rice for 30 mins
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2After 30 mins drain the soaked rice, place it in a pot with 1.5 cups water (no oil, no salt)
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3Boil the rice and then switch heat to low and leave to cook about 12 minutes
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4In a wide dish mix the rice with the rice vinegar, salt and sugar
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5In a bowl, mix the Sriracha hot sauce with the Mayonnaise and keep in the fridge
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6Cover a cake pan or any other deep pan with nylon sheets and start layering: rice, veggies, sriracha sauce, rice, veggies and repeat
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7Cover the pan top and place in fridge overnight
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8Flip the pan, remove the nylon sheets and decorate with the sriracha sauce and sesame seeds
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9Serve cold or room temperature with soy sauce aside
Dietary & Lifestyle Information
Recipe Ingredients
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