Sushi Cake

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Sushi Cake

This sushi-inspired dish comes together so easily and can be prepped in advance. You can even purchase a 1-pound container of sushi rice from your local sushi spot and re-warm before serving. Prep time does not include refrigerator time.

  • Duration
  • Prep Time
  • 8Servings

Ingredients

  • 2 cups of uncooked sushi rice
  • 2 tablespoons rice vinegar
  • 1 tablespoon black sesame seeds

Teriyaki-Glazed Salmon Nuggets

  • ½ pound salmon fillet
  • ½ cup of soy sauce
  • 1 tablespoon lemon juice
  • ¼ teaspoon ginger powder
  • ¼ cup honey

Spicy Mayo

  • ½ cup of mayonnaise
  • 1 teaspoon sriracha sauce (or your favorite hot sauce)
  • 1 teaspoon sesame oil

Preparation

1. Cook sushi rice. Once cooked, immediately mix with vinegar and seeds. 

2. Transfer rice to a 9- x 13-inch pan and pat down.

3. Place in fridge for 1 to 2 hours until firm. 

4. Cut out circles using a cookie cutter (yields about 9 to 12). 

5. Top with slices of avocado, teriyaki salmon nuggets, spicy mayo, and chopped green onion.

Tip: If you are in a hurry, you can also scoop out the rice and place on serving spoons and top with the avocado, salmon, spicy mayo, and green onion.

Teriyaki-Glazed Salmon Nuggets:

1. Cut salmon into bite-size pieces. Combine soy sauce, lemon juice, ginger powder, and honey in large bowl. 

2. Marinate salmon pieces and bake uncovered on 400°F for 15 to 20 minutes. 

Spicy Mayo: 

1. Combine above ingredients and refrigerate until ready to serve. 

Tip:  For an even spicier mayo, add a bit more hot sauce to suit your taste.   

As seen in Joy of Kosher with Jamie Geller magazine Fall 2013  - Subscribe now!

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