Sushi Cakes are colorful sushi creations that are suitable, for example, as modern eye-catchers instead of canapés for parties. The vegetable and fish ingredients can be exchanged according to personal taste. They get their colors from colored sushi rice. For coloring with natural dyes, you can use, for example, beetroot juice, orange-colored carrot juice, green tea, or similar. Normally, the rice only takes on the color but hardly changes in taste.
Ingredients for Sushi Cake
- 150 g cooked sushi rice (buy here)
- 1 tsp beetroot juice
- 10 g peas (frozen), blanched
- 30 g shrimp, cooked and peeled
- 20 g smoked salmon
- 1 small snake cucumber
- 1 egg omelette Tamago cut into strips (You can find the instructions here)
Preparation Sushi Cake
1. Cook sushi rice according to the instructions.
2. Soak half of the sushi rice in the beetroot juice.
3. Place the red-colored sushi rice into a ring mold (here about 5 cm in diameter). Smooth the top with a spatula.
4. Evenly distribute shrimp and peas in the next layer.
5. Then spread a layer of white sushi rice and smooth the surface again.
6. Decorate with smoked salmon, strips of Tamago egg omelette (instructions can be found here), and rolled slices of snake cucumber.
7. Arrange on a plate or platter - done!
Bon appetit!
