Homemade Sushi Cake Recipes

Steps:

• In a small bowl, whisk together vinegar, salt, and sugar; set aside. Place the water and rice in a large saucepan; bring to a boil over high heat. Reduce heat to low; simmer, covered, until rice has absorbed all water, about 15 minutes.
• Transfer rice to a large bowl. Stirring constantly, slowly add reserved vinegar mixture until fully incorporated. Let cool completely, stirring occasionally.
• In a medium bowl, whisk together mayonnaise, chives, two teaspoons wasabi mixture, and lemon juice; season with salt and pepper. Let stand 10 minutes at room temperature. Transfer to a nonreactive bowl, and add crab, shrimp, and one tablespoon ginger. Mix well to combine.
• Toast nori sheets to enhance their flavor: Using tongs, wave each sheet over a gas burner or Sterno flame, flipping and turning until crisp and darkened in color, 30 to 60 seconds; both changes are subtle, so watch carefully.
• Assemble cake: Place a nori sheet, shiny side down, on a dry work surface, and cover, using moistened fingers, with 2 1/2 cups rice. Cover with plastic wrap, level with rolling pin (remove plastic wrap), and brush with wasabi mixture. Place a nori sheet on top, and spread with one cup rice. Level with a rolling pin, and brush rice with wasabi mixture. Arrange crab mixture evenly on top; sprinkle with remaining tablespoon ginger. Spread with one cup rice. Place remaining nori sheet on top; cover with 2 1/2 cups rice, and level cake with rolling pin. Trim edges, using a wet and sharp knife, and transfer cake to a plate. Cover with plastic wrap; refrigerate at least two hours or overnight.
• To serve, slice cake crosswise into three equal pieces. Place on a platter, and garnish with pickled ginger, radish sprouts, shrimp, and toasted sesame seeds. Serve with wasabi mayonnaise.

Steps:

• Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray. Prepare the cake mix as directed; divide the batter between the pans and bake as directed. Let cool 15 minutes, then remove to a rack to cool completely.
• Trim the domed tops of the cakes with a long serrated knife to make them level. Spread frosting on one cake layer, then invert the other layer on top. Spread a thin layer of frosting around the outside of the cake and on top. Reserve 1/4 cup frosting for the wasabi.
• Melt the candy melts in the microwave, stirring every 30 seconds, until smooth. Add the cereal and stir.
• Mark a 3 1/2-inch circle in the middle of the cake with a paring knife. Arrange the dried mango in half of the circle, trimming as needed. Toss the apple with the lemon juice and arrange cut-side up next to the dried mango, pushing it into the cake.
• Wrap a 5-by-26-inch strip of parchment around the cake so that it is slightly taller than the cake. Spread the cereal mixture around the apple and dried mango (the parchment will create a wall for the cereal mixture). Refrigerate the cake.
• To make the seaweed, microwave the marshmallows and 1/4 cup water in a bowl in 30-second intervals, stirring, until smooth. Transfer to a stand mixer. Beat in the confectioners' sugar with the paddle attachment, then gradually beat in the cocoa powder until smooth. Beat in the butter.
• Dust a piece of parchment with cocoa powder and roll the chocolate mixture into a 5-by-26-inch strip. Trim the long sides to make them straight.
• Remove the parchment from the cake. Carefully wrap the chocolate strip around the cake, making sure the top of the strip aligns with the top of the cereal mixture. Trim the bottom edge so it's flush with the bottom of the cake. If the strip tears, just press it back together. Transfer the cake to a board.
• For the wasabi, tint the reserved frosting with green food coloring and freeze until stiff, 15 minutes; scoop onto the board. For the pickled ginger, flatten the Starburst candies, shape into curvy pieces and place on the board.

Steps:

• 1. Start by preparing and cooking the rice first. I always do this in advance. This is how this needs to be done. Wash rice thoroughly by placing it in a sieve and running cold water through for about 2 minutes. Leave on the sieve to rest for min 20 min.
• 2. While the rice rests prepare the tuna mix. Take a mixing bowl, put the tinned fish and the avocado in and mix with a fork until the fish becomes really small flakes.
• 3. Put the rice in a pot, pour water over and cover with lid. Cook on medium heat for 12-13 min. Keep an eye on it and when water starts boiling turn the heat down to low and cook until the 12-13 min are up.
• 4. When the time is up turn heat off and pour all over it the 120 ml sushi vinegar. Take the rice out in a bigger dish where you can mix it well and also it allows it to cool a lot quicker. Allow it to rest and cook for 15 min or so.
• 5. Chop all the needed ingredients, the cucumber, pepper, spring onion, avocado and the surimi.
• 6. Prepare a springform dish by either slightly oiling the edges or lining it with the seaweed sheets. Start by layering 1/4 of the rice using a metal or wooden tablespoon. Apply some pressure on to the rice and press it down all uniformly until you have the same thickness all throughout.
• 7. Immediately over the rice sprinkle most of your chopped ingredients. Depending on the number of rice layers you choose to have you can simply choose how to distribute the ingredients between the layers. Place another rice layer and then spread the tuna mix equally so that this covers the whole surface.
• 8. Once the last rice layer has been placed press down as usual and cover with a cling film. Place a spring form bottom of a slightly small form over the cling film it and place some heavy bottles or jars over to press the whole cake and firming it up to make it easier to cut later when serving it.
• 9. Finish by taking it out of the form, placing it on a plate and decorating your sushi 'cake' with a few more of your chosen ingredients and some fish roe.
• 10. Absolutely unbelievable sushi with a lot less work. Enjoy it folks and let me know where your creativity has taken you making this amazing homemade sushi cake.

Steps:

• Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray. Prepare the cake mix as directed; divide the batter between the pans and bake as directed. Let cool 15 minutes, then remove to a rack to cool completely.
• Trim the domed tops of the cakes with a long serrated knife to make them level. Spread frosting on one cake layer, then invert the other layer on top. Spread a thin layer of frosting around the outside of the cake and on top. Reserve 1/4 cup frosting for the wasabi.
• Melt the candy melts in the microwave, stirring every 30 seconds, until smooth. Add the cereal and stir.
• Mark a 3 1/2-inch circle in the middle of the cake with a paring knife. Arrange the dried mango in half of the circle, trimming as needed. Toss the apple with the lemon juice and arrange cut-side up next to the dried mango, pushing it into the cake.
• Wrap a 5-by-26-inch strip of parchment around the cake so that it is slightly taller than the cake. Spread the cereal mixture around the apple and dried mango (the parchment will create a wall for the cereal mixture). Refrigerate the cake.
• To make the seaweed, microwave the marshmallows and 1/4 cup water in a bowl in 30-second intervals, stirring, until smooth. Transfer to a stand mixer. Beat in the confectioners? sugar with the paddle attachment, then gradually beat in the cocoa powder until smooth. Beat in the butter.
• Dust a piece of parchment with cocoa powder and roll the chocolate mixture into a 5-by-26-inch strip. Trim the long sides to make them straight.
• Remove the parchment from the cake. Carefully wrap the chocolate strip around the cake, making sure the top of the strip aligns with the top of the cereal mixture. Trim the bottom edge so it?s flush with the bottom of the cake. If the strip tears, just press it back together. Transfer the cake to a board.
• For the wasabi, tint the reserved frosting with green food coloring and freeze until stiff, 15 minutes; scoop onto the board. For the pickled ginger, flatten the Starburst candies, shape into curvy pieces and place on the board.
• Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray. Prepare the cake mix as directed; divide the batter between the pans and bake as directed. Let cool 15 minutes, then remove to a rack to cool completely.
• Trim the domed tops of the cakes with a long serrated knife to make them level. Spread frosting on one cake layer, then invert the other layer on top. Spread a thin layer of frosting around the outside of the cake and on top. Reserve 1/4 cup frosting for the wasabi.
• Melt the candy melts in the microwave, stirring every 30 seconds, until smooth. Add the cereal and stir.
• Mark a 3 1/2-inch circle in the middle of the cake with a paring knife. Arrange the dried mango in half of the circle, trimming as needed. Toss the apple with the lemon juice and arrange cut-side up next to the dried mango, pushing it into the cake.
• Wrap a 5-by-26-inch strip of parchment around the cake so that it is slightly taller than the cake. Spread the cereal mixture around the apple and dried mango (the parchment will create a wall for the cereal mixture). Refrigerate the cake.
• To make the seaweed, microwave the marshmallows and 1/4 cup water in a bowl in 30-second intervals, stirring, until smooth. Transfer to a stand mixer. Beat in the confectioners? sugar with the paddle attachment, then gradually beat in the cocoa powder until smooth. Beat in the butter.
• Dust a piece of parchment with cocoa powder and roll the chocolate mixture into a 5-by-26-inch strip. Trim the long sides to make them straight.
• Remove the parchment from the cake. Carefully wrap the chocolate strip around the cake, making sure the top of the strip aligns with the top of the cereal mixture. Trim the bottom edge so it?s flush with the bottom of the cake. If the strip tears, just press it back together. Transfer the cake to a board.
• For the wasabi, tint the reserved frosting with green food coloring and freeze until stiff, 15 minutes; scoop onto the board. For the pickled ginger, flatten the Starburst candies, shape into curvy pieces and place on the board.

Steps:

• KIDS the writing in bold is for you. ADULTS the rest is for you. TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
• Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
• Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings - here we've used tuna and cucumber.
• Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
• Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
• Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.
• TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.
• Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.
• Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.
• TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.
• Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.