Soboro Sushi Cake Recipe

Name: Soboro Sushi Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 grams Minced chicken thigh; 6 tbsp Sugar; 3 tbsp Sake; 6 tbsp Soy sauce; 3 tbsp Mirin; 3 tbsp Grated ginger; 4 rice bowls' worth Cooked rice; 2 eggs Kinshi tamago (finely shredded thin omelette); 1 Edamame; 1 Boiled shrimp; 1 White sesame seeds

Servings: persons

750 grams Minced chicken thigh
6 tbsp Sugar
3 tbsp Sake
6 tbsp Soy sauce
3 tbsp Mirin
3 tbsp Grated ginger
4 rice bowls' worth Cooked rice
2 eggs Kinshi tamago (finely shredded thin omelette)
1 Edamame
1 Boiled shrimp
1 White sesame seeds

1
Cook the rice, and prepare the kinshi tamago.
2
Add the ground chicken meat and the ingredients to a pot, and use chopsticks to mix.
3
Heat, and add the garlic, grated, last.
4
Place the cake mold on a plate larger than the mold.
5
Add a layer of rice.
6
Then place half of the soboro on top.
7
Use a rice paddle to lightly press down on it.
8
Repeat the previous work to create a second layer.
9
Top with the kinshi tamago, and decorate with the shrimp and edamame.
10
Finish with a sprinkling of white sesame seeds.
11
Remove the mold before eating, cut and serve.

1039

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 750 grams Minced chicken thigh, 6 tbsp Sugar, 3 tbsp Sake, 6 tbsp Soy sauce, and more.

Yes, Soboro 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.

Soboro Sushi Cake

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