A while ago I came across this video on youtube and was determined to try it out for myself. I finally got around to it and added a couple of things. Here’s what you’ll need to make mini sushi cakes.
1 cup of cooked sushi rice
sushi grade salmon
1 can of tuna
2 tablespoons of Mirin (any sweet cooking wine will do)
1. Assuming that you’ve already cooked your rice, set that aside for now and we’ll start by making sweet egg topping. Crack your egg into a bowl and add your mirin or sweet cooking wine and stir well. Be sure not to create too many bubbles. Strain your mixture and preheat your pan over medium heat. Add the eggs and fry them up, mixing constantly to achieve a scrambled texture. Once they are completely cooked, set aside to cool.
2. Next Divide your sushi rice into 2 bowls for the 2 layers that will be used for the base. In the first bowl add the can of tuna, mix well. In the second bowl, add the sakura denbu and mix well. If you don’t have sakura denbu, here is a tutorial to make your own.
3. Next line your cake molds (I used a cupcake pan for mine) with plastic wrap and spray with non-stick cooking spray. Pack in the sakura denbu rice first, about half full. Do the same with the tuna rice. Now carefully turn over your cake pan or mold and carefully remove it and the plastic wrap. You should now have a nice cake shaped rice base.
4. Put the egg topping on first and then decorate with the remaining ingredients however you want. For mine I added the fish and roe, then added garnishes of ground daikon radish, carrot, and mandarin orange pieces. You can top them with what ever you want so have fun with it!
When Mel’s not in the kitchen, she’s making videos about obscure video games.