When someone asks me what is my favourite type of food, sushi is the first thing that pops up in my head. Sushi is always bursting with creativity as you can put any ingredients in it and it will still have a delicious taste, as long as you keep the seaweed and rice because for me this is what makes sushi, sushi.
I have had attempts at making homemade sushi multiple times and even attended the workshop on the art of sushi, but I still fail to cut a roll of sushi in a perfect circle as they do in restaurants. Combining my love of sushi with my inability to make them beautiful, I decided to give the sushi cake a try. I read about this innovation a while back and at first, I didn’t feel it something I would do as rolling sushi is so much fun regardless of the end shape. Nevertheless, I gave it a shot and it gave me the same vibe that I’d get if I was eating regular sushi except it just lacked the fun and small bites of sushi.
Sushi cakes could be a substitute to regular sushi, as they taste the same and are much simpler to make. I would only substitute the regular sushi rolls with sushi cake every once in a while, not always, just because sushi rolls tend to provide my senses with a more exotic experience.
Below is the recipe I used for my sushi cake.
In order to perfect any type of sushi, you need to perfect the rice.
Sushi Rice ingredients :
- 2 cups of uncooked sushi rice
- 3 cups water
- 1/2 cup of Sushi rice vinegar ( Not any type of vinegar, it differs in taste )
- 3 table spoon of sugar
- 1 tsp salt
Method of making Sushi Rice:
- Rinse the rice in a colander until the water runs clear.
- Combine Rice with water in a saucepan.
- Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes.
- Cool until cool enough to handle.
- In the same saucepan, combine the rice vinegar, sugar and salt. Cook over medium heat until the sugar dissolves.
- Cool, then stir into the cooked rice. When you pour this into the rice it will seem very wet. Keep stirring and the rice will dry as it cools.
- As you are stirring and as it cools the rice should be sticky if not sticky then add a table spoon or so of hot water and stir.
- Optional: You can add sesame seeds to the rice it adds a nice touch to it.
Assembling The Sushi cake:
Depending on the shape of seaweed you use, get a cake tray. I use circular seaweed so I will use a circular tray.
- Cover the tray with cling film as it will be easier when we flip the cake.
- This goes by preferences, your bottom layer will be flipped to be your top so if you prefer to have rice on top then start with it, I prefer rice on top as it is easy to decorate.
- Take a hand- full of rice and start lining it up on the cling film then apply another cling film on top and start smoothing the rice. Remove the second cling film once done.
- My second layer was smoked salmon, just lay the salmon slices on top of the rice and press them so that they stick to the rice.
- Add Dried seaweed on top of the salmon. Seaweed is nonsticky so avoid any nonsticky ingredients such as cucumbers on top of it.
- I kept my sushi cake simple and made it two layers only and then decorated it with Crab sticks, Caviar and smoked salmon. You can keep elevating your cake till you get to the number of layers you want, keeping in my mind the height of the edges of the tray you are using (don’t go over it).
Optional layers could be like:
- cooked and sliced Shrimps
- shredded or sliced cucumber and carrots
- crab sticks (shredded or sliced)
- Caviar ( I used this for decorations)
- Smocked Tuna Slice
If you wanna be creative and spice up your sushi here are some new options for you:
- Cream Cheese ( Adds a nice unique taste)
- Sweet Japenese Mayo
- Sweet Chilli Sauce
- Fried Prawn and Crab stick
- Crispy Salmon Skin
Meso soup with a kick
- 4 cups water
- 1/2 cup chopped green onion
- 1/4 cup firm tofu, small cubes
- 4 table spoon white miso paste ( contains soya- bean)
- 4-5 tsp of chili spices ( to make it bold and exciting, optional)
- Bring water to Boil and add the chopped green onions and tofu. let them boil for 5 minutes.
- Add the miso paste to the boiling water and whisk tell all the paste has dissolved.
- Leave for 10 minutes to boil then add the chili spices and serve.
- You can add some mint leaves for an extra kick in the flavor.