*Doll Festival Dinner* Sushi Cake – a delicious recipe with rice, Salmon, Shrimp, egg +, Cucumber. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a cake pan with plastic wrap and fill up to about 1 cm with sushi rice.
2
Cut the salmon into small pieces and lay on top of the sushi rice.
3
Cover the salmon with another centimeter of packed in sushi rice.
4
Top that with boiled shrimp cut in half, along with some shrimp cut into any sizes.
5
Pack in the rest of the sushi rice on top of that and push down from the top.
6
Let it chill a bit in the refrigerator.
7
Remove the sushi from the cake and decorate with your toppings.
8
This time I used a finely shredded thin omelet (to make it really yellow, I used 1 whole egg + 1 egg yolk), a rose made from salmon, cucumber cut into decorative shapes, and the rest of the shrimp.
9
I used smoked salmon to make the rose.
10
The first layer is filled with sakura denbu, the second layer has avocado.
593
kcal
Calories
8
g
Fat
40
g
Carbs
86
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 bowls Sushi rice, 150 grams Salmon, 15 medium Shrimp, 1/4 sheet Nori seaweed, and more.
Yes, *Doll Festival Dinner* Sushi Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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