Chirashi Sushi Cake Recipe

Ingredients:

1. 700 g cooked kokuho sushi rice
2. 10 pieces sliced salmon
3. 4 eggs
4. 70g canned tuna
5. ½ Avocado

Seasoning:

1. 4 Tbsp. Smiki rice vinegar
2. 1½ Tbsp. Kewpie Mayonnaise
3. Soy Sauce
4. 1 Tsp. Sugar
5. Salt

Toppings:

1. Some Ikura (salmon roe)
2. Some green onion

Instructions:

1. Make sushi rice. Take a bowl add canned tuna, 1 ½ Tbsp. mayo and 1 Tsp. soy sauce mix well.
2. Peel the Avocado skin and cut into thin slices.
3. Let’s make “kinshi Tamago” (shredded egg crepe garnish). Beat 3 eggs and 1 Tsp. of sugar and some salt mix properly.
4. Take a frying pan add oil and heat over low heat.
5. Add egg mixture and spread it by tilting the pan and cover with the lid. Keep lid on for 1-2 minutes.
6. When egg is cooked transfer egg onto a cutting board and let it cool completely. Then roll the egg and cut into thin strips.
7. Take a cake utensil and cover with plastic. Add half cooked rice into cake utensil press it well.
8. Place tuna-mayo mixture on top of rice. Spread it well then add remaining half of rice and press it again.
9. Flip the cake around onto a plate and then pull it up and cake pop out. Remove plastic and put the kinshi tamago on top.
10. For making salmon rose, take 1 salmon piece and roll it up this is going to be flower’s core. Then take 1 more piece and wrap around 1^st Make 4-5 layers rose will be done.
11. Add salmon and avocado slices on top and put salmon rose in middle. Garnish with Ikura and green onion.
12. Cut cake into pieces and serve.