Juicy Sushi Cake with Crab for Doll's Festival
Juicy Sushi Cake with Crab for Doll's Festival

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, juicy sushi cake with crab for doll's festival. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Juicy Sushi Cake with Crab for Doll's Festival is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Juicy Sushi Cake with Crab for Doll's Festival is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have juicy sushi cake with crab for doll's festival using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Juicy Sushi Cake with Crab for Doll's Festival:
  1. Take 700 grams Freshly cooked rice
  2. Take 4 tbsp Sushi vinegar
  3. Make ready 50 grams Shredded imitation crab meat
  4. Take 1 tbsp Aonori
  5. Make ready Kinshi tamago
  6. Take 1 Egg
  7. Get 1 tsp Sugar
  8. Prepare 1 pinch Salt
  9. Get 1 Smoked salmon
  10. Get 1 Cucumber
  11. Prepare 1 Boiled shrimp
  12. Get 1 Salmon roe
Steps to make Juicy Sushi Cake with Crab for Doll's Festival:
  1. First, make the kinshi tamago. Combine the egg, sugar, and salt and use a large frying pan to make a very thin omelet. Let it cool and then julienne.
  2. Mix the sushi vinegar into the freshly cooked rice. Separate the sushi rice into 3 portions. Mix the aonori into one portion and the crab meat into another. Leave the other portion plain.
  3. Rinse the pound cake pan with water (or line with plastic wrap), and cram in the crab sushi rice, white sushi rice, and aonori sushi rice, in that order. Flip it onto a plate.
  4. Scatter the top with the shredded thin omelet, roll up the smoked salmon to make roses and place on top of the egg. Thinly slice the cucumber and use as leaves. Decorate with shrimp and salmon roe.

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