Celebrating my birthday by making a sushi cake! Am I the only person who loves making their own birthday cakes?
I really love the idea of having a savory birthday cake make from sashimi, uni and salmon roe. I have been looking forward to making a sushi cake for my birthday for the last several months leading up to my birthday! It's such a simple thing to make, but has a powerful and impactful effect when presented to a recipient. You can make this cake to "wow" your guests!
I am fortunate enough to live in an area where there are Japanese markets that sell sashimi grade fish. IT IS UNSAFE TO CONSUME FISH THAT ARE NOT SASHIMI GRADE. Sashimi grade fish have been "FLASH FROZEN" at a temperature that kills parasites and bacterial that are harmful to the human body. So please, please make sure you only use "SASHIMI GRADE FISH".
As far as rice is concerned, you'll want to buy either sushi rice or a medium/short grain rice to compliment the sashimi. The shorter grains have a chewier texture and higher moisture retention. You'll also need either mirin or rice vinegar to season the rice. Not only does the mirin/rice vinegar add flavor, it also helps bind the rice kernels together! Mirin is a rice seasoning and is considered sweet. However, the sweetness that is referred to is not your typical sugar sweetness. It is referring to the acidity level; mirin is less acidic than rice vinegar. Both are equally delicious as dressing for your sushi rice!
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2 cups of sushi or medium/short grain rice (uncooked)
1/4 cup of mirin/rice vinegar
1 tbsp sugar
1 tbsp toasted black sesame seeds
10-12 oz tamago egg
4 oz uni
4 oz salmon roe
8 oz salmon (sashimi grade)
8 oz yellow tail/hamachi (sashimi grade)
1/4 cup chopped spring onion
8-inch springform pan
9-10 inch plate
Prepare the rice. Rinse 3-4 times; discarding the water each time. Fill water above the rice so that it is one index finger joint high. Then place in your rice cooker of choice and cook.
Mix the mirin and sugar and set aside.
Prepare all the avocado, salmon, hamachi, and tamago egg by thinly slicing them with a sharp knife.
Thinly slice the onions into little pieces.
Keep everything in the refrigerator until it's time to build the cake.
Once the rice is cooked, add the mirin sugar mixture and sesame seeds together and mix well.
Remove the bottom of the springform pan. Flip over so that the wider lip is touching your serving plate.
Build a base layer of rice that is 3/4-inch thick. Press firmly down to compress the rice kernels together.
Add an avocado layer by creating a fan like pattern. Tips towards center stay closer together and ends that are on the edge stay wider apart. Gently cover the avocado layer with rice and then packing the rice down to combine kernels.
Add a tamago layer using the same fan like pattern. Add the last rice layer gently on top and press down to create a firm rice layer.
Top the sushi cake with the hamachi and salmon using the same fanning technique.
Alternate and add the salmon roe and uni into the center of the sushi cake in an aesthetically pleasing manner or design.
Garnish with some spring onion slices.
All done! It's time to celebrate and enjoy this savory cake!
Note: As beautiful as the sushi cake is, it must be consumed immediately within 1-2 hour. So plan on making it and serving immediately.
8-inch Springform Pan https://amzn.to/2HltW99
10-inch White Plates https://amzn.to/2TfG3Y9
Black Sesame Seeds https://amzn.to/3khRZEL
Aji Mirin 2-Bottles https://amzn.to/2TcUsnR