Why don’t you bring your ordinary sushi to next level? Sushi cake is easier than you think and it will definitely impress your family and friend with your creativity!
Australia day is fast approaching so we’ve spent a few days trying to think of what to eat to celebrate on the day. Most Australians are probably going to be having a good sausage sizzle or eating some lamingtons, you know, classic Australian foods that most normal people are going to be eating to celebrate. But no, not us, we are going to enjoy the day dedicated to AUSTRALIA by eating sushi, our favourite Japanese dish. Of course, we had to make it a bit more fancy and celebratory since it is a national holiday so we made it into a cake rather than just plain hand rolls!
Australian people like to gather at home or a park to celebrate the day by sharing lunch together with friends and family. Lunch usually consists of a BBQ because BBQs are the best and nothing beats an Australian sausage sizzle. Sausage sizzles are the only reason my daughter comes to Bunnings with me (this is a hardware store that always has a barbeque fundraiser outside where they sell grilled sausages in bread). She wanted to have a sausage sizzle at home on Australia day until I told her we’re having a sushi cake; her eyes glazed over and she forgot all about the sausage sizzle after that (sushi is her ultimate favourite food).
This sushi cake consists of sushi rice with sesame, egg, prawns, okra, fish sticks (cut into stars), and sakura denbu. Sakura denbu, which is the pink fluff in the middle, is very finely flaked white fish (they use cod in Japan) that is then coloured pink. To get it this fluffy and fine, you need to constantly sautee/stir fry the fish on low heat in a frying pan until it begins to break down and become fluffy. To get the pink colour I used beetroot juice but you can used food colouring if you want. You don’t even have to make this sakura denbu if you can’t be bothered, you can use any filling you like, like maybe canned salmon. You can also change the toppings as well, you can really decorate it however you want.
These photos were some that I took during my blogging workshop with Nagi from RecipeTin Eats and her mom, Yumiko, so I’m really happy with how they turned out. Nagi has the best tips and has helped me improve my photography so much from the workshop and also her photography book (which you can buy here). After we took the photos, we all enjoyed eating the cake together so it’s definitely a great dish to make for a group of people (unless you want to eat the whole thing yourself, which I totally understand). I can’t wait to make this again on Australia day and I hope you enjoy making it too!
To make the sushi rice for this cake, follow the recipe here.
- 3 cups sushi rice link in the post above
- 2 eggs
- 2 okra
- 1 slice of smoked salmon
- 1 cup sakura denbu instructions in post or store-bought salmon/fish cans
- 4 prawns cooked
- Cook the rice as per the instructions in the sushi rice recipe (link above).
- Mix the eggs in a small bowl and fry it flat in a pan then cut it thinly and set aside.
- Slice the okra and set aside.
- In an 18cm cake tin, place half the rice at the bottom and evenly spread it out and press it down.
- Add half of the sakura denbu/salmon can evenly on top of the rice.
- Place the okra vertically around the edge of the tin on top of the denbu and rice.
- Fill in the rest of rice and press it down evenly.
- Decorate the cake with the remaining denbu, the egg, okra, prawns, and smoked salmon.