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Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)


BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Salmon Sushi Cake

Sunday, August 22nd, 2010
Balloons and confetti

I decided that I wanted to celebrate my 100th post with a celebratory sushi cake. I haven't posted any sushi articles until now but it's definitely time to celebrate and what better way than sushi?

I got the idea for a sushi cake from my mom who made this for Christmas several years ago. She made one large version but I decided to make two small ones, each one about 2-3 servings. Once you make this, the possibilities are endless and you can substitute the salmon as well as the layer ingredients with different ingredients.

Ingredients (2 small sushi cakes)
2 (1/4) cups of dried rice to make sushi rice although you will probably have some left over. (See Sushi meshi/shari)
8 oz (226g), 4 oz for each cake of wild sockeye smoked salmon (sliced)
5 shitake mushrooms cooked (see below for shitake ingredients)
3 egg prepped (see below for egg ingredients)
*You'll also need plastic wrap and a glass bowl

Shitake Mushroom Ingredients
5 dried shitake
2.5 cups of dashijiru (nibandashi will do) or substitute with water and 1/4 teaspoon of dashi powder
3 tablespoons of soy sauce
1 tablespoon of sake
3 tablespoons of sugar

Egg Ingredients
3 eggs
1 tablespoon + 1 teaspoon of sugar
1/8 teaspoon of salt
1 teaspoon of vegetable oil

1) Soak the shitake mushrooms overnight or for a minimum of 1 hour.
2) Once the shitake are reconstituted, cut off the stems and add them to a pot with the shitake ingredients listed above. (Please note: the sauce will be mild at first but after cooking down for 30-40 minutes, the sauce will reduce and become concentrated.)
3) Once they are cooled, cut them into thin strips about 3 mm or 1/8 of an inch thick and set aside.
4) Next, mix all of the egg ingredients and heat a frying pan until it's hot. Once the pan is hot, add the oil and then the egg mix.
5) Stir the egg with a wooden spoon like you're making scrambled eggs. Be careful not to let them burn or even get a little toasted. Turn down the heat as soon as the eggs start to cook.
6) Once the eggs are cooked, put them in a bowl and use the wooden spoon to break them up into small pieces. You want them to be small so that when you sandwich them in the sushi cake, the later of rice sticks and the whole thing doesn't fall apart.
7) Now you're ready to assemble. Layer a glass bowl with plastic wrap and line the entire bowl with smoked salmon. I made one by just layering the top with the smoked salmon but it looks so much nicer when the entire cake is covered in salmon. It's gives it a smoother appearance. Plus, I have never heard anyone complain about too much salmon.
8) Next, layer some sushi rice and pad the rice in using a piece of plastic wrap so the rice doesn't stick and you can evenly push the rice in. Check the bottom through the glass to make sure the salmon hasn't shifted. If it has, you can still fix it during this stage.
9) Add a layer the shitake next. Make a flower pattern with the sliced shitake around in a circle. This makes it easier to cut the slices since the knife is less likely to cut through a shitake that is perpendicular to the knife.
10) Back to the rice. Add another layer of rice and this time press a little harder on the rice. The first time you don't want the salmon to shift so you can't press down as hard but feel free to press a little harder here. You'll have to forget about the fact that you were so careful not the smash the rice while making the sushi rice.
11) Add a layer of egg. You can put as little or as much as you like but if you put too much it's difficult to press the last layer of rice together with the cake.
12) Lastly, add another layer of rice and voila! Pull the cake out of the glass container by pulling on the edges of the plastic wrap and set on a plate. Decorate with cream cheese and cucumbers or gari (pickled ginger) and serve.

Soak the shitake mushrooms.
Sushi cake_soak the shitake in water

Cook the shitake with the shitake ingredients and simmer for about 40 minutes or until the soup has reduced.
Sushi cake_cook shitake

When the shitake are done, the soup has reduced down quite a bit.
Sushi cake_shitake are done

Cook the eggs quickly and stir so the eggs don't burn A wooden spoon works well once the eggs start to cook.
Sushi cake_cooke the eggs

Break up the eggs with a wooden spoon until you have small pieces.
Sushi cake_break up the eggs

Lay the plastic wrap first and then use 4 oz. of the salmon and line the entire bowl.
Sushi cake_lay salmon in glass bowl

Put some sushi rice and press down. Look under the bowl to make sure the salmon hasn't moved and created any gaps.
Sushi cake_press rice next

Lay the slices of shitake in a flower pattern. This makes it easier to cut.
Sushi cake_lay slices of shitake next

Add your second layer of rice and press down.
Sushi cake_2nd layer of rice

Add the eggs and then the last layer of rice and press down again.
Sushi cake_layer of egg

Use the edges of the plastic wrap to pull out the entire cake and lay on a cake plate. Peel plastic wrap off and decorate with pickled cucumbers or gari (pickled ginger) and/or cream cheese.
Sushi cake_decorated

A slice of sushi cake!
Sushi cake_sliced

Whoa, that looks crazy
— Kyle, August 23rd, 2010
Thank you Kyle. Did you see the mini sushi cupcakes in the BAM 22 photo?
— Umamitopia, August 23rd, 2010
Mhm, this looks yummy! Did you every tried pressed sushi? (Oshi sushi).
— Amatō/Wagashi Maniac, August 28th, 2010
Yes, this is a type of oshizushi (pressed sushi). Most people don't have the oshizushi box but the great thing is you don't have to have the special wooden box. You can use any shape mold to make oshizushi. Thanks for asking!
— Umamitopia, August 28th, 2010
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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