SUSHI CAKE
Serve this sushi cake as a precursor to a light Asian-style meal, or alone with hot or cold sake. Since no raw fish is used -- only cooked shrimp and lump crabmeat -- the cake can be made ahead of time and chilled until ready to serve.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together vinegar, salt, and sugar; set aside. Place the water and rice in a large saucepan; bring to a boil over high heat. Reduce heat to low; simmer, covered, until rice has absorbed all water, about 15 minutes.
- Transfer rice to a large bowl. Stirring constantly, slowly add reserved vinegar mixture until fully incorporated. Let cool completely, stirring occasionally.
- In a medium bowl, whisk together mayonnaise, chives, two teaspoons wasabi mixture, and lemon juice; season with salt and pepper. Let stand 10 minutes at room temperature. Transfer to a nonreactive bowl, and add crab, shrimp, and one tablespoon ginger. Mix well to combine.
- Toast nori sheets to enhance their flavor: Using tongs, wave each sheet over a gas burner or Sterno flame, flipping and turning until crisp and darkened in color, 30 to 60 seconds; both changes are subtle, so watch carefully.
- Assemble cake: Place a nori sheet, shiny side down, on a dry work surface, and cover, using moistened fingers, with 2 1/2 cups rice. Cover with plastic wrap, level with rolling pin (remove plastic wrap), and brush with wasabi mixture. Place a nori sheet on top, and spread with one cup rice. Level with a rolling pin, and brush rice with wasabi mixture. Arrange crab mixture evenly on top; sprinkle with remaining tablespoon ginger. Spread with one cup rice. Place remaining nori sheet on top; cover with 2 1/2 cups rice, and level cake with rolling pin. Trim edges, using a wet and sharp knife, and transfer cake to a plate. Cover with plastic wrap; refrigerate at least two hours or overnight.
- To serve, slice cake crosswise into three equal pieces. Place on a platter, and garnish with pickled ginger, radish sprouts, shrimp, and toasted sesame seeds. Serve with wasabi mayonnaise.
SUSHI BAKE
A savory, creamy, and super satisfying deconstructed California roll, layered and baked in a casserole.
Provided by Stephanie
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oven to 425°F. Place the sushi rice in a colander, rinse throughly and let drain for 15 minutes. Cook rice according to the package instructions or your preference. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small sauce pan and warm over low heat until the sugar dissolves. Alternatively, microwave briefly, stirring to dissolve the sugar. Set aside.
- In a bowl, mix the shredded crab with the cream cheese and mayo until smooth. Set aside.
- When the rice is done, transfer to a very large bowl. Sprinkle on the vinegar mixture and use a rice paddle or spatula to mix the vinegar into the rice while using a slicing motion. Fan the rice while mixing to dry it out slightly.
- Spread the sushi rice into an oven safe baking dish and top with 1/2 of the furikake.
- Top with the cream cheese mayo crab mix. Sprinkle on the remaining furikake.
- Bake for 10-15 minutes or until the top just begins to brown and bubble and the casserole is warmed through.
- Enjoy warm with roasted seaweed snack, sliced cucumbers, and sliced avocados.
Nutrition Facts : Calories 476 kcal, Carbohydrate 39.6 g, Protein 9.2 g, Fat 29.3 g, SaturatedFat 7.7 g, Cholesterol 52 mg, Sodium 962 mg, Fiber 3.4 g, Sugar 4.5 g, ServingSize 1 serving
SUSHI CAKE
Perfect for parties or reunions everybody will love it.
Provided by male
Time 2h55m
Yield 16
Number Of Ingredients 15
Steps:
- Rinse rice under cool water until water is no longer cloudy and runs clear. Combine rice and water in a covered saucepan and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 15 minutes.
- Meanwhile, mix vinegar, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Remove from the heat and let cool.
- Combine softened cream cheese and mayonnaise in a blender; process until creamy.
- Transfer cooked rice to a large mixing bowl. Sprinkle 1/2 of the vinegar sauce over the hot rice; mix gently. Taste and add more vinegar sauce if desired. Empty 1/2 of the cooked rice into a springform pan; press down gently to fill the bottom of the pan.
- Spread 1/2 of the cream cheese-mayonnaise mixture on top of the rice in the pan. Layer crabmeat, cucumber, avocado, and cold cream cheese over top, in that order. Spread the remaining cream cheese-mayonnaise mixture over top. Empty the remaining rice into the pan and press downwards until layers are firmly packed. Garnish with sesame seeds. Place in the refrigerator for at least 2 hours before serving.
- To serve, mix soy sauce, orange juice, and lime juice in a bowl. Dismount the sushi cake from the springform pan and serve it with the soy sauce.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 45.4 g, Cholesterol 36.3 mg, Fat 16.3 g, Fiber 2.4 g, Protein 8.1 g, SaturatedFat 7.2 g, Sodium 1761.9 mg, Sugar 10.5 g
SUSHI BAKE
This recipe is far removed from the precise art of sushi-making, but still delicious. Great for party, potluck, etc. For furikake rice seasoning, see recipe #523268.
Provided by gailanng
Categories Spreads
Time 45m
Yield 20-30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Combine crab, chopped shrimp, mayonnaise and sour cream together in a bowl and mix well.
- Spread cooked rice onto 9X13″ pan (tip: pat into pan with wet hands).
- Spread crab/shrimp mixture over the cooked rice.
- Spread Tobiko over mixture, then sprinkle Furikake over the dish.
- Bake at 375 degrees for about 15 to 20 minutes.
- To serve, cut seaweed sheets into four. Add a spoonful of baked sushi on each seaweed, fold it into a roll and serve immediately.
SUSHI CAKE
A super easy recipe that combines a cake & sushi into a superb main dish that can serve up to 10 people in one sitting. Great for parties, gatherings & celebrations! This unique recipe will surely turn heads as hardly anyone makes sushi cakes! Check out the video recipe here: https://www.youtube.com/watch?v=CxRf6cPkq5g
Provided by Nathaniel T.
Categories Lunch/Snacks
Time 1h
Yield 1 cake, 5-10 serving(s)
Number Of Ingredients 9
Steps:
- Halve the cooked rice. Mix Sakura Denbu into half of rice and sesame into the other half.
- Dice cucumber, crab-stick and avocado into smaller bits and mix in Nori and mayonnaise.
- In a Springform Cake Tin, compress a layer of the pink rice followed by the diced mixture then add in a thin layer of roe and Nori. Top it up with the sesame rice and compress again, wetting spatula as it gets sticky.
- Finally decorate the cake with toppings of your choice. In this instance, we used sliced Salmon, crab-sticks, avocado and Fish Roe.
- A little wasabi to pack a spicy punch.
Nutrition Facts : Calories 505, Fat 16.4, SaturatedFat 2.6, Cholesterol 167.6, Sodium 47.6, Carbohydrate 71.6, Fiber 5.8, Sugar 1.3, Protein 18.9
SUSHI CAKE
Surprise a sushi lover: Make a dessert that looks like a giant salmon roll!
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray. Prepare the cake mix as directed; divide the batter between the pans and bake as directed. Let cool 15 minutes, then remove to a rack to cool completely.
- Trim the domed tops of the cakes with a long serrated knife to make them level. Spread frosting on one cake layer, then invert the other layer on top. Spread a thin layer of frosting around the outside of the cake and on top. Reserve 1/4 cup frosting for the wasabi.
- Melt the candy melts in the microwave, stirring every 30 seconds, until smooth. Add the cereal and stir.
- Mark a 3 1/2-inch circle in the middle of the cake with a paring knife. Arrange the dried mango in half of the circle, trimming as needed. Toss the apple with the lemon juice and arrange cut-side up next to the dried mango, pushing it into the cake.
- Wrap a 5-by-26-inch strip of parchment around the cake so that it is slightly taller than the cake. Spread the cereal mixture around the apple and dried mango (the parchment will create a wall for the cereal mixture). Refrigerate the cake.
- To make the seaweed, microwave the marshmallows and 1/4 cup water in a bowl in 30-second intervals, stirring, until smooth. Transfer to a stand mixer. Beat in the confectioners' sugar with the paddle attachment, then gradually beat in the cocoa powder until smooth. Beat in the butter.
- Dust a piece of parchment with cocoa powder and roll the chocolate mixture into a 5-by-26-inch strip. Trim the long sides to make them straight.
- Remove the parchment from the cake. Carefully wrap the chocolate strip around the cake, making sure the top of the strip aligns with the top of the cereal mixture. Trim the bottom edge so it's flush with the bottom of the cake. If the strip tears, just press it back together. Transfer the cake to a board.
- For the wasabi, tint the reserved frosting with green food coloring and freeze until stiff, 15 minutes; scoop onto the board. For the pickled ginger, flatten the Starburst candies, shape into curvy pieces and place on the board.
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- Makizushi or Maki Sushi (Sushi Rolls) 巻き寿司. Makizushi is the most well-known type of sushi. Maki means ‘roll’, therefore makizushi refers to rolled sushi.
- Temaki (Cone-Shaped Hand Roll Sushi) 手巻き. Temaki sushi, also known as hand rolls, is made by wrapping a crisp sheet of nori seaweed around sushi rice and one or more fillings.
- Temarizushi or Temari Sushi (Ball-Shaped Sushi) 手まり寿司. Temari sushi are the prettiest and daintiest sushi you can easily make at home! Named after Temari balls, a traditional Japanese embroidered ball, Temari sushi is made with a mix of colorful toppings and sushi rice that are formed into ball shapes.
- Inarizushi or Inari Sushi (Sushi Wrapped in Fried Tofu Pouch)いなり寿司. Made with sushi rice that is stuffed inside seasoned deep-fried tofu pockets called Inari Age, Inari Sushi is one of the fastest and easiest sushi to make at home.
- Oshizushi or Oshi Sushi (Pressed Sushi) 押し寿司. Oshizushi are made from layers of cured fish and sushi rice that are placed in a special box called Oshibako (押し箱), and then compressed together by weight, making them into a tightly pack sushi stack.
- Nigirizuhi or Nigiri Sushi 握り寿司. Nigiri is the most venerable of the sushi world. Sushi rice is formed into bite-size pillow shape and then topped with fresh raw fish like tuna or salmon sashimi.
- Chirashizushi or Chirashi Sushi ちらし寿司. Chirashizushi literally means ‘scattered sushi’. Instead of the typically formed sushi, you get a colorful mix of ingredients scattered over the sushi rice that is served in a Hangiri or a large serving platter.
- Sushi Cake 寿司ケーキ. Sushi cake is a modern twist on regular sushi rolls. It’s basically Chirashi Sushi in cake form! To make the ‘cake’, use a mold either a round or square container to shape the sushi rice and toppings.
- Cup Sushi カップ寿司. Cup sushi is another inventive take on Chirashi Sushi where the sushi is served in cups or fancy glasses. This allows you to serve the sushi into the individual portion, instead of serving the sushi on a large shared platter.
- Chakinzushi 茶巾寿司. There are also chakinzushi where sushi rice is wrapped with a thin layer of egg crepe. ♥ Get the recipe: Chakin Sushi.
HOW TO MAKE A SUSHI CAKE RECIPE | MYRECIPES
From myrecipes.com
Servings 7
- In a heavy-bottomed pot, rinse the rice in several changes of cool water, until the water runs clear. Pour off all the rinse water. Add the 3 cups water.
- Bring the pot to a full boil. You will hear it rumble, and steam will push its way out at the edges of the lid, and the water may even boil over a little. Turn the burner down to the lowest possible setting, and set a timer for 18 minutes.
- While the rice is cooking, make the seasoned vinegar. Combine the sugar and salt with the vinegar in a jar, and shake until they dissolve; set aside.
SUSHI ROLL CAKE - THE PERFECT CAKE FOR ANY SUSHI LOVER
From chelsweets.com
Reviews 7Calories 571 per servingCategory Cakes
- Preheat oven to 350°F. Line four 8" pans with parchment rounds, and grease with non-stick baking spray.
- Mix together 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt in a stand mixer with a paddle attachment or hand mixer until fully combined.
- Mix in 1 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks crumbly.
- Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups buttermilk in two installments, on a low speed.
SUSHI CAKE - EASIER TO MAKE THAN A SUSHI ROLL - CHOPSTICK ...
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- Place half the rice at the bottom of cling wrap lined small cake tin and evenly spread it out and press it down.
CAKE SUSHI - FORK AND BEANS
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Servings 8-10Total Time 30 mins
- Cut the cake into slices about ¾” thick-- a little thinner than the width of the cut fruit leather. Use a cookie cutter or biscuit cutter (1.5”wide x 1.75” high) to cut rounds from each slice - or if you don’t have small enough one, just trim the cake pieces into small disks.
- Trim the fruit leather to about a 1”wide. Make sure the fruit leather fits around the cake piece - you can try stretching the leather by placing it between parchment paper and stretching it with a rolling pin.
- Put the white frosting into plastic baggie and snip a hole in the corner. Add a little frosting to the fruit leather then wrap it around the cake piece.
- Add a little more frosting to the inside of the cake top, then dip the “sushi” into a shallow container filled with shredded unsweetened (or sweetened though not really necessary as the frosting is very sweet) coconut if you can find it (or shaved white chocolate).
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