Sushi cake without oven(bu yong kao xiang de shou si dan gao )

Sushi cake without oven

Introduction:

"This sushi cake is real and delicious."

Production steps:

Step 1: marinate the shrimp with corn oil, cooking wine and Taibai powder for 10 minutes to remove the fishy smell.

Step 2: cut the seaweed with scissors. (it's more convenient to eat)

Step 3: thaw the braised eel, put it in the microwave oven for 2 minutes, and cut into small pieces.

Step 4: peel and core the avocado and cut it into small pieces.

Step 5: blanch the shrimps with water and cut them into 2 pieces with a knife.

Step 6: shred the egg skin.

Step 7: mix the cooked rice with sushi vinegar and let cool. Divide into two parts, one with sesame and seaweed seasoning, mix well.

Step 8: put a proper amount of dorsalis caviar in another portion and mix well. (the two kinds of rice are divided into two portions)

Step 9: spread the plastic film on the nine inch movable bottom mold.

Step 10: spread 1 / 2 fish roe rice, dip it in hand and press it flat and compact.

Step 11: Sprinkle Shanghai grass.

Step 12: spread 1 / 2 sesame seaweed rice and compact. (I forgot to take this step) put in the diced eel.

Step 13: spread the rest of the fish roe rice, compact, and top with the avocado.

Step 14: Sprinkle with egg shreds, and finally spread the remaining sesame seaweed rice, and compact. (when sorting out the pictures, I found that some of the steps were not taken, which made me sweat.

Step 15: turn the cake upside down and tear off the plastic wrap.

Step 16: garnish with kiwifruit, shrimp, pickled radish and roe.

Materials required:

Rice: right amount

Sushi vinegar: right amount

Salmon roe: moderate

Fish roe: moderate

Seafood: 150g

Avocado: 1

Kiwifruit: 1

Japanese pickled radish: several pieces

Braised eel: 1

Shrimp: 10

Egg skin: Zhang

Cooking wine: 1 teaspoon

Taibai powder: 1 tsp

Corn oil: 1 tsp

Note: 1. Materials can be adjusted according to your own preferences. 2. It is recommended not to put it on the cake carrier paper, because the rice will stick on the paper and it is difficult to take it off. 3. Sushi must be finished on the same day, not overnight.

Production difficulty: simple

Craft: Skills

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Bu Yong Kao Xiang De Shou Si Dan Gao