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

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, juicy sushi cake with crab for doll's festival. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Juicy Sushi Cake with Crab for Doll's Festival is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Juicy Sushi Cake with Crab for Doll's Festival is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook juicy sushi cake with crab for doll's festival using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Juicy Sushi Cake with Crab for Doll's Festival:
  1. Prepare 700 grams Freshly cooked rice
  2. Prepare 4 tbsp Sushi vinegar
  3. Make ready 50 grams Shredded imitation crab meat
  4. Make ready 1 tbsp Aonori
  5. Prepare Kinshi tamago
  6. Make ready 1 Egg
  7. Get 1 tsp Sugar
  8. Get 1 pinch Salt
  9. Get 1 Smoked salmon
  10. Get 1 Cucumber
  11. Take 1 Boiled shrimp
  12. Take 1 Salmon roe
Instructions 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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