Sushi cake snack. Sushi cake: fast food exotic for the festive table Cake rolls recipe

Cake "Sushi" can be served as an appetizer or main course. It is prepared from rice, slightly salted fish, shrimp, fresh vegetables, nori seaweed and cream sauce.

Sushi cake is served chilled with wasabi, soy sauce and ginger.

Ingredients

Sugar 10 grams Nori 1 sheet Vinegar 90 grams Curd cheese 150 grams Salmon slightly salted 300 grams fresh cucumber 300 grams Rice 400 grams

Servings: 6
Preparation time: 1 minute
Time for preparing: 20 minutes

How to make sushi cake at home

Lovers of Japanese cuisine will love this original and beautiful dish. It is easier to prepare than traditional sushi and rolls, so you can easily prepare a treat for a holiday or family dinner.

Boil rice until tender in salted water. Cut the salmon and cucumbers into thin slices.
Cover a 25 x 25 cm square baking dish with cling film, put the fish on the bottom.
Place the cream cheese in a pastry bag, then brush the salmon with it.
The next layer is cucumber strips and cheese.
Combine vinegar and sugar in a glass. Mix liquid with cooled rice and shredded nori sheet. Put the products in the form and level the surface.
Close the cake with cling film, set the oppression. Send the workpiece to the refrigerator for 1 hour.
When the right time has passed, turn the cake on a flat dish, remove the film.

Decorate the finished treat with lemon slices.

sushi cake recipe

Cream, wasabi and cottage cheese sauce will add a special taste to this dish.

Ingredients:

peeled boiled shrimp - 300 g;
boiled rice - 250 g;
curd cheese - 200 g;
slightly salted salmon - 150 g;
boiled tiger prawns - 100 g;
avocado - 2 pcs.;
cucumbers - 2 pcs.;
nori seaweed - 2 sheets;
green onions - 3 feathers;
cream - 70 ml;
sesame - 60 g;
soy sauce - 60 ml;
rice vinegar - 50 ml;
sugar - 15 g;
wasabi - 15 g;
salt - to taste.

Chop the green onion, cut the avocado into cubes, and grate the cucumber. Drizzle shrimp with soy sauce.
Mix rice vinegar with sugar and a pinch of salt. Combine liquid with rice.
Cut the salmon into thin strips.
Whip the cheese, wasabi and cream in a blender.
Place 1/3 of the rice in a 20 cm springform pan. Tamp down the base with wet hands.
Cut the nori sheets into strips 5-6 cm wide, soak them in water and place them on top of the rice.
Lubricate the seaweed with part of the cream, put small shrimp on them, half of the grated cucumber and half of the remaining rice.
Top the filling with nori, salmon, avocado, green onion, sesame and rice.
Put the blank in the refrigerator for 2 hours.

Transfer the cake to a serving platter and garnish with tiger prawns, cucumber slices and herbs.

Japanese cuisine today is very firmly entered the Russian territory. Few people do not like rolls or sushi. I, at least, came across exceptional units who declared that they were indifferent to these delights. But since most people still respect it, we suggest considering such an interesting option as a roll cake. Nothing complicated, but original!

Sweet or salty

Initially, you need to decide which roll cake you want to make. It will be traditionally sweet like all cakes, or you prefer rolls with soy sauce. Or maybe resolve this issue by family vote?

But the set of necessary products for cooking depends entirely on your decision. But since we don’t know which option you will choose, we offer you two recipes for how to make a cake from rolls and sushi. But before that, we also propose to decide on its shape and structure.

Roll cake. Photo form and structure

Initially, there are two main options for preparing this dish. The first is when the selected products for the cake are stacked in layers and the finished version has a solid structure, which, when served, should be carefully cut with a sharp knife into triangular (if the cake is round) or rectangular (if square) pieces.

The second option is when the cake is assembled from separate rolls and / or sushi. That is, a large amount is initially prepared and then they are beautifully combined into a beautiful dish in the form of a cake. Dishes can be one-story, but such a cake looks more beautiful when there are several tiers. We give examples of photos of the first and second options. Got the difference?

The first option is easier to do at home, since not everyone can make rolls neatly and beautifully. And the second option can be arranged at home on a festive table from purchased rolls. Well, or from your own, if you have mastered the wisdom of Japanese cuisine.

As for the shape, study all the photos of this article and see that not only can the cake itself be of different shapes in height or circumference, but the rolls themselves can be made both traditionally round and in the form of hearts. The last option can be prepared for a romantic dinner for your soulmate or to coincide with, for example, all lovers). I am sure that such a gift will definitely be to your taste!

Roll cake. How to make a layered version

So, we bring to your attention the first version of the cake, which is done in layers. The list of products is as follows:

1. Rice for sushi - 300 grams.

2. Nori sheet - 2 pieces.

3. Cucumber (medium) - 2 pieces.

4. Avocado - 1-2 pieces.

5. Trout or slightly salted salmon - 250-300 grams.

6. Rice vinegar.

7. Lightly salted soy sauce.

8. Wasabi

9. Sesame seeds.

10. Ginger root (pickled).

Cooking:

Rice should be washed several times with running water. The bigger, the better. Until the water flowing from the colander is completely transparent. Allow excess liquid to drain. After that, put the rice in a saucepan, pour water in a ratio of one to one and boil the rice for 10 minutes under the lid. Then remove from heat and, without opening the pan, let the grains brew for the same amount of time.

Avocado and cucumber must be peeled and cut into long thin slices (it is convenient to use a special knife for this).

Slightly salted salmon (trout) must also be cut in layers into wide slices.

The nori sheet should be cut around the circumference or around the perimeter of the selected cake pan.

At the bottom of the form or dish, you must first put a sheet of nori. The next layer is half of the prepared rice. Here we make a note that if you use a flat dish, then it is convenient to use a sliding form, in which all layers are placed sequentially.

Then we have a repeat of the layers, but instead of a cucumber, we will already have a layer of avocado. On salmon or trout we put the second sheet of nori and the following layers: rice, avocado, fish.

Top the finished cake sprinkled with sesame seeds.

Ready! Now you just need to carefully remove the sliding form, cut the cake and serve with soy sauce, wasabi and pickled ginger.

Important note. If you used a deep mold for making a cake, then the cooking technology will change slightly. In this case, the top layer will need to be covered with another, third sheet of nori. Press it firmly against the fish so that all layers are compacted and carefully turn the cake over onto a flat dish, trying to keep its shape. And since the top layer will turn out to be just dark from nori, it will need to be decorated.

Cake from ready-made rolls

Here, let's look at the second cooking option for this dish, which we wrote about above. So, roll cake. How to do it yourself when you don’t know how to make the very basis, that is, these same rolls?

Here we will describe to you one of the easiest options for their preparation. We recommend that you do not start with complex options, but try for the first time to make, for example, famous ones and then decorate the finished pieces in the form of a cake.

Ingredients:

1. Nori sheet - 3 pieces.

2. Cucumber - 1-2 pieces.

3. Soft cream cheese (preferably Philadelphia).

4. Special rice for sushi - 300 grams.

5. Avocado - 1-2 pieces.

6. Lightly salted salmon, salmon or trout - 250 grams.

Cooking:

Rice is prepared in the same way as in the recipe for the cake, which is indicated above.

Cucumber and avocado should be peeled and cut into long strips.

The fish fillet should be cut into wide thin layers.

We lay the rice in the next layer, leaving a narrow strip of a clean sheet (about 3 cm).

Start tightly twisting the "sausage" along the entire length, tightly pressing all the layers to each other.

After 15-20 minutes, cut into finished rolls with a very sharp knife. Decorate a cake.

Decoration

You have created a cake from rolls. How to decorate it yourself so that it is festive and generally beautiful? I'll try to suggest.

When you cut cucumber, avocado and red fish into thin slices, it is very easy to twist them into something like a rose or depict another flower. Another good option is to make bowls from fish and fill them with red caviar or cream cheese.

Beautifully sliced cucumber slices can serve as a beautiful decoration in themselves if they are properly laid out.

Heaps of "ruffled" ginger in different parts of the cake will also resemble pink flowers.

Improvisation and flight of fancy in cooking

In this article, we have given fairly simple options for preparing this interesting dish for beginners. If you have a desire, then you can complicate these options and add to the list of ingredients a lot more products from those that are actively used in Japanese cuisine. For example, it can be eel or smoked fish. Some people like to use fresh green onions, tomatoes, or lettuce. Often boiled or smoked chicken is already used. In general, as they say, the taste and color.

How to apply

Roll cake, photos of which we provided in the article in different versions, are usually served with seasonings and sauces traditional in Japanese cuisine. The most basic of them:

1. Wasabi is a very spicy seasoning, which is also popularly called Japanese horseradish. It should be used very carefully.

2. Pickled ginger. This type of seasoning is for everybody. But, as a rule, if you don’t like it at first, then later they will taste it and you can no longer imagine rolls without ginger. By experience.

3. Soy sauce. It happens weakly and strongly salted. Many prefer weak, as salted fish is included in sushi and rolls.

We recommend decorating the table in Japanese style. Serve with square or rectangular colored plates. From cutlery, use chopsticks. And use special vessels for soy sauce and other seasonings listed above.

If you have a low table and the ability to sit on the floor in a Turkish way, then this is also the best option for a cozy Japanese meal.

Conclusion

Many, when they first see a roll and sushi cake (photo on the Internet), at first think that it will be very difficult to cook this dish, and for this you need to study as a cook or at least complete some courses.

Imagine your surprise when even the first time, even if not perfect, the cake will turn out very beautiful. But the most important thing is that it will be delicious and "fly away" in one evening, when it would seem that for two eaters it would be simply unrealistic.

And what more praise can there be for a chef?

Go ahead. Don't be afraid to experiment and you will definitely succeed! Cake out - it's not difficult. See for yourself.

Inspired by traditional Japanese cuisine.

Each dish of Japanese cuisine is a finished work of culinary art. Strict and delicate serving cause delight and a desire to repeat everything and certainly become a Japanese culinary specialist. If you like the unusual tastes of Japan as much as I do, I bring to your attention a step-by-step recipe with a photo “Sushi cake from Norwegian salmon”. The experience of successful chefs and my modest achievements confirm that sushi and rolls can and should be cooked at home.

The presented dish can be attributed to the simplified options for preparing sushi based on Japanese cuisine. I recommend preparing and serving sushi cake the next day after the festive feast, for example, on January 1 and 2. A piece of cake with Norwegian salmon, spicy wasabi and spicy ginger, combined with sweet tea, dry wine or sake, is the perfect continuation of the holiday or its end.

Time for preparing: 30 minutes + rice cooking + cooling. O form volume 14 x 20 x 4 cm.

Ingredients

salmon / salmon / light-salted trout - 100 g
fresh cucumber or avocado - 1 pc.
soft cheese Natura / Ricotta - 100-120 g
dried nori seaweed - 2 plates
pickled ginger (gari) - 50 g
white sesame - 1 tbsp (for rice and cake decoration)
wasabi (Japanese horseradish) - 2 tablespoons
cream fat content 20% - 1 tbsp.

For rice:

rice for sushi (white fine-grained) - 100 g
rice vinegar - 1 tablespoon
granulated sugar - 1 teaspoon
dry white wine - 1 tbsp.

Inventory:

shape/salad bowl
silicone spatula
cling film

Cooking

Large photos Small photos

One hour before making the cake, boil the rice for sushi. Rinse the grains under cold water and pour water to swell. After 20 minutes, drain the water, pour the rice into a saucepan / stewpan, pour a new portion of water and cook for about 25 minutes over medium heat with the lid closed. The ratio of rice and water is 1:2. Pour the dry white wine into the pot while the rice is cooking.

Drain the cooked rice in a colander, then transfer to a bowl and sprinkle with sesame seeds. Drizzle hot rice with 1 tbsp. spoons of rice vinegar and 1 teaspoon of sugar. Mix all ingredients. The result is a fairly thick and fragrant rice mass with sesame seeds.

Line a sushi cake mold with cling film. The future cake can be prepared not only in a rectangular / square shape, but also in a deep round salad bowl.

First layer: lightly salted salmon or other red fish. For sushi cake, I recommend using only fillets, cut very thin. My choice is Norwegian salmon with dill.

In a separate bowl, mix soft cream cheese (preferably unsalted), Japanese wasabi green horseradish (1 tablespoon) and cream (1 teaspoon). I made sushi cake with ricotta cheese.

Second layer: a mixture of soft cheese and wasabi with cream. Spread the light green cheese mass evenly with a silicone spatula.

third layer: nori seaweed. Spread fragile plates in one layer. For convenience, dried nori seaweed can be cut with scissors.

fourth layer: Spread ½ of the cooked rice evenly and compact with a metal spoon dipped in cold water.

Fifth layer: wasabi with cream. Mix 1 tablespoon wasabi Japanese horseradish with 1 tablespoon heavy cream and generously spread the previous rice layer. Wasabi is thinned with cream to soften the spiciness of the Japanese seasoning.

Sixth layer: fresh cucumbers, cut into thin long strips using a vegetable cutter. Cucumbers can be grated on a coarse grater, and also replaced with avocado pulp.

Seventh layer: pickled ginger. This layer is solely my know-how, pickled ginger can simply be served as an additional ingredient for sushi cake.

Eighth layer: mix the second part of the rice and the rest of the mixture of soft cheese + wasabi, smooth with a silicone spatula. Rice layers form the basis of the cake, which is why they should be well compacted by pressing with a spatula or spoon.

Ninth layer: dried nori seaweed. Press the final layer lightly to the rest.

Wrap the form with the cooked Norwegian salmon cake tightly with cling film, put in a cold place for at least 1 hour. In the future, store the finished dish in the refrigerator under the film for no more than a day, taking into account the soft cheese and cream included in the composition.

After cooling, unfold the film, turn the mold upside down and put the sushi cake on a traditional Japanese porcelain/bamboo plate or on a wooden surface. The bottom layer with fish will be the top of our dish. Sushi cake sprinkled with white sesame seeds.

Before serving, cut the cake into small rectangles with a sharp, pre-chilled knife to keep the shape and show off the beauty of the layers. Separately serve Japanese wasabi horseradish, pickled ginger and sesame seeds. The choice of drinks and the size of the cake pieces are up to you. Bon appetit sushi!

Rinse the rice in 5-6 waters until the water is clear. Pour cold water in a ratio of 1:1 plus another 10%, bring to a boil, reduce heat to a minimum, cover and cook for 13-14 minutes. without opening. Remove the pan from the heat, cover with a blanket, leave for 30 minutes. For dressing, combine vinegar, salt and sugar and heat until salt and sugar dissolve. The filling must be warm.

Transfer the rice to the center of a large dish (do not use the crust of sushi rice formed at the bottom of the pan), pour out all the dressing, scatter the rice with a spatula, then collect it together with the dressing again in the center - and so 4 times. Leave for 10 min.

Divide the rice among three bowls. First, add finely chopped crab meat. In the second - finely chopped nori leaves. Leave the third portion white.

Mix eggs, sugar and salt and fry a thin omelette on both sides in a large skillet. Transfer to work surface, cool slightly. Cut the omelette into strips 4–5 cm wide, then cut into thin strips.

Cut the avocado into thin slices. Line a 12x25 cm rectangular tin with cling film. Lay out rice with crab meat, smooth and compact. Put a layer of avocado on the rice. Lay out plain rice as the next layer, on top of it - a layer of salmon slices. Lay the last layer of rice with nori.

Description

sushi cake- an easy way to cook a large portion of sushi very quickly. The beauty of such a simple and affordable recipe is that you can easily replace any filling ingredients with your favorite ingredients. In this recipe, we will use fresh salmon, cucumber and avocado as toppings: these are some of the most common ingredients for making sushi. Other types of fish, as well as seafood, are also very often used. You can include them in your sushi cake. In addition, you can add a few more layers of cake and make each layer original.

A step-by-step recipe for making sushi cake with a photo will help you quickly cope with each stage of cooking and create your own original Japanese dish at home.

And a few more words about this unusual dish. You probably know that sushi rice is not the easiest way to cook. Therefore, in this recipe, you will also learn more details about the proper preparation of rice.

Let's get down to cooking a delicious sushi cake with fresh salmon, cucumber and avocado!

Ingredients

(120 g)
(4 tablespoons)
(2 tablespoons)
(1 tsp)
(2 sheets)
(500 g)
(2 tablespoons)
(1 PC.)
(1 PC.)
(4 tbsp seeds)

Cooking steps

To prepare a sushi cake, you must first boil the rice correctly. To do this, thoroughly wash all the indicated amount of rice, then fill it with cold water and leave to infuse for 60 minutes. In a small saucepan, lightly heat the vinegar, simultaneously dissolving the required amount of salt and sugar in it. We throw the washed and soaked rice into a colander and let it drain for another 30 minutes. Cook rice in a small saucepan for 5 minutes after boiling: 350-360 ml of water is needed. We continue to cook rice under a closed lid for another 5 minutes, but this time reduce the heat to a minimum. Over the next 10 minutes, we insist rice still under a closed lid, but already without fire. Pour the prepared vinegar into the cooked rice, mix, cool the rice to room temperature.

Rinse salmon thoroughly in cold water, then dry and cut into small cubes. In a deep bowl, mix salmon with oil. Cover the bowl with a lid and send it to the refrigerator.

We wash the cucumber and avocado and cut it to match the fish.

We lay out a sheet of nori as the base of our cake: its shape will correspond to the shape of the whole cake. You can also cut the sheet and make it the shape you want yourself.

Wet your hands in cold water, then place half of the cooked rice on the nori sheet. Tamp the rice in a dense even layer as shown in the photo.

On top of the rice, lay out half of the entire chopped cucumber so that the layer is as even and smooth as possible.

Then spread the chopped avocado on top of the cucumbers in the same even and smooth layer.

We take out the cooled fish from the refrigerator and shift half of the slices on top of the avocado.

Sprinkle this layer with sesame seeds. Repeat all the steps again and lay out the second layer of the cake. We send the finished sushi cake to the refrigerator until it is served on the table.

Cut the cake into portions and serve. Sushi cake is ready!

Bon appetit!