Sushi Cake
This makes a stunning main course for a dinner party. It needs a sharp wet knife to cut it without it collapsing.
Ingredients
1 Kg (2 lbs) salmon – sliced thin sashimi style
2 Tbsp mayonnaise
2 Tbsp shoyu or dry white wine
2 Tbsp chili sauce
1 Tbsp 
Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
2.2 Kg (5 lbs) sushi rice
shredded nori
Nori sheet
green onions
Method
- Mix shoyu and chili sauce together in a bowl.
- Put fish into bowl and make sure fish is covered in mixture.
- Spread thin layer of Namida® Wasabi Paste on a sheet of Nori.
- Place sheet of nori with wasabi up on a plate you can refrigerate.
- Place approx 12mm (1/2 inch) Sushi Rice on nori sheet. Try and keep rice from spilling over edges.
- Place slices of fish carefully on top of the sushi rice in a layer.
- Sprinkle surface of fish with shredded nori and green onions.
- Cover surface with thin layer of Mayonnaise.
- Go back to step 3 and repeat for the next layer.
- If you want the cake to go higher than 2 levels then you will need to support the sides otherwise it all collapses. 🙁
- Place in refrigerator to firm up before serving.
It needs a sharp knife wetted with vinegar/water or rice vinegar in the manner of an itamae, dip tip of knife in vinegar then with knife edge vertical, knock the butt of the handle against the work surface lightly; this spreads the wetness down the entire blade. (I’ve been making sushi once a week for 25 years.)
However, the very idea of sushi and cake in one sentence turns me off gastronomically. Make a reverse roll; common but far more impact.