Ingredients:

  • 840 grams (approx. 3.5 cups) hot cooked white rice
  • 3 tbsp powdered sushi rice mix (or sushi vinegar)
  • 2 large eggs
  • 2 tbsp granulated sugar
  • 1 pinch salt
  • ½ tsp soy sauce
  • 1 pinch dashi stock granules (optional)
  • 2 small cans (approx. 5 oz total) canned tuna, packed in water, drained
  • 1 tbsp granulated sugar
  • 1 tbsp soy sauce
  • 1 tbsp sake (or mirin)
  • 1 package (approx. 4 oz) smoked salmon
  • 6 cooked prawns, peeled and deveined
  • Boiled and peeled shrimp (amount depending on decoration preference)
  • Salmon roe (ikura) (amount depending on decoration preference)
  • proper amount snow peas (blanched)

Instructions:

  1. Prepare the Sushi Rice: While the rice is still hot, gently mix in the sushi rice mix (or sushi vinegar) until evenly distributed. Allow to cool slightly.
  2. Prepare the Cake Pan: Line the cake pan completely with plastic wrap, ensuring enough overhang to easily lift the cake later.
  3. Cook the Scrambled Eggs: Whisk together the eggs, sugar, salt, soy sauce, and dashi granules (if using). Cook in a pot over medium heat, stirring constantly with chopsticks or a spatula, until softly scrambled and just set.
  4. Cook the Tuna: Drain the tuna thoroughly. In a separate pot, combine the drained tuna, sugar, soy sauce, and sake. Cook over medium heat, stirring constantly, until the liquid has evaporated and the tuna is slightly dry.
  5. Layer the Ingredients (First Layer): Spread the scrambled eggs evenly into the bottom of the prepared cake pan.
  6. Layer the Ingredients (Second Layer): Spread 1/3 of the prepared sushi rice over the scrambled eggs, pressing down lightly to create an even layer.
  7. Layer the Ingredients (Third Layer): Spread the cooked tuna mixture over the rice, then top with another 1/3 of the sushi rice. Press down lightly.
  8. Layer the Ingredients (Fourth Layer): Arrange the smoked salmon slices evenly over the rice. Top with the remaining sushi rice and press down lightly.
  9. Chill and Settle: Cover the top of the cake with the overhanging plastic wrap. Let it sit for at least 30 minutes (or longer in the refrigerator) to settle.
  10. Invert the Cake: Remove the plastic wrap from the top of the cake. Place a serving plate over the cake pan, then carefully flip the cake onto the plate. Remove the cake pan and gently peel away the remaining plastic wrap.
  11. Decorate: Get creative! Roll up extra smoked salmon into roses, arrange the prawns, shrimp, snow peas, and salmon roe on top to create a beautiful and festive presentation.
  12. Serve and Enjoy: Slice the sushi cake like a regular cake and serve immediately.