Damie Checkered Sushi Cake For Mother's Day. Great recipe for Damie Checkered Sushi Cake For Mother's Day. I wanted to make a San Sebastian checkerboard cake with sushi rice. It's difficult to slice or mold sushi rice like a cake, so it took a lot of effort to come up with this method.
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Ingredients of Damie Checkered Sushi Cake For Mother's Day
- It’s 810 grams of Sushi rice.
- Prepare 1 of Sakura denbu (sweetened pink-colored fish flakes).
- You need 2 of Hanpen.
- It’s 6 slice of or 1 sausage Ham or fish sausage.
- It’s 5 slice of Smoked salmon.
- It’s 1 of Shiso leaves etc..
- It’s 1 of Pasta (dried).
- It’s of Equipment required:.
- Prepare 1 1/2 of Empty milk carton.
- Prepare 1 of Staples.
- Prepare 1 of Plastic wrap.
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Damie Checkered Sushi Cake For Mother's Day instructions
- Make the patterns and molds Cut the milk cartons into 4.5cm wide strips..
- Form the Step 1 strips into circles, and fix them with staples to make 15, 10 and 5 cm diameter circular molds..
- Wrap the part with the staple in plastic wrap..
- Make the base Mix 440 g of sushi rice with with the sakura denbu. Divide into two 30 g portions, one 100g portion, and two 140 g portions..
- Divide the remaining white uncolored rice in to one 30 g portion, two 100 g portions and one 140 g portion. Moisten the circular molds quickly with water..
- Place the 5 cm mold in the center of a plate, fill with 30 g of pink sushi rice and press down evenly..
- Add 30 g of white sushi rice on top of Step 6, and press down evenly. Add another 30 g layer of pink sushi rice and press down evenly. Remove the mold..
- Place the 10 cm circular mold around the Step 7 rice..
- Fill with 100 g of white sushi rice and press down evenly. Add 100 g of pink rice, then 100 g of white rice, pressing down evenly each time. Remove the mold..
- Place the 15 cm mold around the Step 9 rice..
- Add 140 g of pink rice, 140 g of white rice and 140 g of pink rice in that order, pressing down evenly each time. Remove the mold..
- When removing the mold, hold down the edges of the sushi rice with a spoon or your hands, and lift the mold up gently from the bottom little by little..
- Make and add the decorations. Crush the hanpen in a food processor..
- Coat the Step 11 rice base all over with the crumbled hanpen from Step 11..
- Cut the ham (or if using fish sausage, use a vegetable peeler to slice it) into strips, form a ribbon, and secure on top of the Step 14 cake with a short piece of pasta..
- Wrap the smoked salmon slices to form roses. Fix on top of the cake with shiso leaves, next to the Step 15 ribbon..
- Slice the cake Moisten your knife before slicing. The cake is quite thick, so you will need to insert your knife 4-5 times per slice. Moisten the blade each time..
- It's difficult and time consuming to slice the cake nicely, so I recommend slicing it first and bringing it to the table already sliced..
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