Smoked Salmon and Mango Sushi Cake (SushiCake #2)

  

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:

Follow the instructions of the recipe here with the below amendments:

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)

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!

This time I was able to slice the cucumbers with a knife, but it needs a lot of attention and precision. Lay the cucumbers on the wooden chopping block to be more in control of the knife movement. I had always wondered whether I could chop the cucumbers into small cubes, but quickly, I dismissed this idea because I didn't want cucumbers to be all over the plate when cutting parts of the sushi cake.