
Hey guys! This is an upgrade on the recipe I already blogged over here.
Sushi cake… some people
just don’t get it—don’t get how awesome sushi cakes are! :)))
It’s just another way
of preparing Maki, but instead of rolling them, it is just flat!—and you get
much more salmon and mango in every bite!
Who cares anyway, my
friends came over last night to finally taste my chef-d’oeuvre that I have been
teasing them with on Instagram for a couple of months!—and they were not
deceived **pheww**, I was still able to exceed their high expectations gladly!
Update
on the ingredient list:
(Items that have changed from the first recipe are in bold)
800g of smoked
salmon, (I didn’t find fresh salmon on a Sunday afternoon*. However, smoked
salmon is a safer plan than fresh salmon because you are able to conserve the
sushi cake for longer than 2 days—even though I bet it will be long gone the
minute you serve it!)
2
mangoes, preferable ripe (The avocadoes I found on a Sunday
afternoon* were not ripe enough to eat, but honestly I preferred the juicy
mangoes!)
4 cucumbers to slice thinly
For
the salmon seasoning:
(new seasoning for 800g of smoked salmon)
8 tbsp of Mayonnaise (Heinz)
4 tbsp of wasabi sauce
2 tbsp of rice vinegar
4 tbsp of sweet soy sauce
4 tbsp of Sweet Chili Sauce
2 tbsp of lemon juice, homemade (At
home we always keep a small jar of freshly squeezed lemon juice for salads
seasoning; it is very effective for when you’re in a hurry and you want to
prepare a meal quickly)
For the rice:
250 g Chinese rounded rice
6 tbsp of rice vinegar
3 tbsp of sugar
1 tbsp of salt
4tbsp at least of Roasted black
sesame + more for garnishment of the dish
4tbsp of white sesame
Cookware
and Cutlery:
Pie mould of 26cm diameter
Slicer
Preparation tips:
1- If
you don’t have time to wait for the rice to swell in the water 1hour. Keep in
water for 20 minutes or until the water becomes clear when rinsing. But instead,
you will need 300g of rice instead of 250g approximately.
2- Cut
the mangoes in 3 parts, cut one centimeter from the middle of the mango on both
sides to avoid the mango pit. Then slice flesh in length and width so as to
form a grid, (“quadrillage” in French).
Turn the mango inside out and cut off the chunks with the help of a knife. If the chunks are too big for the sushi cake, cut again in half.
The layer of mangoes comes after the second layer of rice.
(Helpful reminder while mentioning the rice: to flatten the rice easily onto the surface, wet your hand with water)
Turn the mango inside out and cut off the chunks with the help of a knife. If the chunks are too big for the sushi cake, cut again in half.
The layer of mangoes comes after the second layer of rice.
(Helpful reminder while mentioning the rice: to flatten the rice easily onto the surface, wet your hand with water)
3- This
time, I cut all the salmon in long and thick pieces like for the beef Stroganoff.
Mix all the salmon with the seasoning and it is ready to be part of the sushi
cake!
*About
the Sunday afternoon thing: You should never "nevaaarr" go grocery shopping on a Sunday afternoon!
Yes it’s a mistake because most of the fish or fresh stuff is sold by lunch time,
worse on a Sunday! Despite that, I should have also gone to the supermarket the
day before—to plan for the avocados inconvenience perhaps! Or just be good on time and not
cook under stress!
2 comments:
I really like the Sushi Cake. You have shared a greet recipe of Smoked Salmon and Mango Sushi Cake. I like your blog. After my tour west coast I must try this recipe at home. My sister is chef I will share with her. Your shared images of Smoked Salmon and Mango Sushi Cake give scrumptious glance.
Thankss a lot Theoo! I would love to hear back from you after you try the recipe!
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