Sushi Cake for Festive Occasions – a delicious recipe with sashimi grade tuna, Salmon, Salmon, Cucumber, Soy sauce, granules. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Tuna thinly slice half of the tuna, and cut the rest into cubes.
2
Salmon thinly slice half of the salmon, and cut the rest into cubes.
3
Cucumber thinly sliced.
4
Combine the cubed tuna and salmon from Step 1.
5
Step 1 in a bowl, add the soy sauce and dashi stock granules and mix.
6
Coat a separate bowl (flat bottom) with a little vegetable oil.
7
Pack the rice into the bowl, then add the fish from Step 2, and then pack the rice again, pressing down a little.
8
Place a plate on top of the bowl from Step 3, and flip over.
9
Shape the thinly sliced tuna and salmon into rose flowers, and add them on top of the rice.
10
Arrange some cucumber slices around the fish flowers from Step 4, and it's done.
11
(It looks good if you add some salmon roe around the edges of the plate to taste.)
793
kcal
Calories
33
g
Fat
96
g
Carbs
26
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 8 ingredients. The key ingredients include: 1 block Fresh sashimi grade tuna, 1 block Salmon, 1 Salmon roe (optional), 1/2 Cucumber, and more.
Yes, Sushi Cake for Festive Occasions 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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