Hello, I’m Elise. Today, I’m gonna show you how to make juicy sushi cake with crab for doll’s festival recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Juicy Sushi Cake with Crab for Doll’s Festival Recipe
Juicy Sushi Cake with Crab for Doll’s Festival is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Juicy Sushi Cake with Crab for Doll’s Festival is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook juicy sushi cake with crab for doll’s festival using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Juicy Sushi Cake with Crab for Doll’s Festival:
- Take 700 grams Freshly cooked rice
- Prepare 4 tbsp Sushi vinegar
- Get 50 grams Shredded imitation crab meat
- Take 1 tbsp Aonori
- Take Kinshi tamago
- Prepare 1 Egg
- Make ready 1 tsp Sugar
- Take 1 pinch Salt
- Take 1 Smoked salmon
- Take 1 Cucumber
- Make ready 1 Boiled shrimp
- Make ready 1 Salmon roe
Steps to make Juicy Sushi Cake with Crab for Doll’s Festival:
- First, make the kinshi tamago. Combine the egg, sugar, and salt and use a large frying pan to make a very thin omelet. Let it cool and then julienne.
- Mix the sushi vinegar into the freshly cooked rice. Separate the sushi rice into 3 portions. Mix the aonori into one portion and the crab meat into another. Leave the other portion plain.
- Rinse the pound cake pan with water (or line with plastic wrap), and cram in the crab sushi rice, white sushi rice, and aonori sushi rice, in that order. Flip it onto a plate.
- Scatter the top with the shredded thin omelet, roll up the smoked salmon to make roses and place on top of the egg. Thinly slice the cucumber and use as leaves. Decorate with shrimp and salmon roe.
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