Are you tired of holding a sushi with a careful hand? It’s better to use the cake mold to make a big open sushi! It’s easy to get it, the content is changeable, and it’s fast!
Take a 6-inch cake mold and wrap it in plastic wrap.
Spread the salmon slices evenly on the bottom layer. You can apply a little mayonnaise on both layers.
Spread a thin layer of sushi rice evenly and gently compact
Cut all the ingredients of the salad layer into small dices and mix the mayonnaise. Don't be too thin, put on a layer. Depending on the taste, you can also add some Japanese-style teriyaki sauce. I added a little horseradish and a lot of black pepper.
Finally, lay a thin layer of sushi rice and then compact
Cover a cut seaweed
Finally, cover the egg skin and take a cake mold chassis. Compact the sushi cake.
Take the cake mold out of the box and remove the plastic wrap. I used the Japanese wasabi sauce to decorate it. It’s not too hot. Don’t put so much horseradish on it.
The finished product is too thick. The rice can be thinner or not topped.
1. The practice of sushi rice Mix the white vinegar sugar and salt and add it to the rice. Mix well. Adjust the amount of seasoning according to your own taste. Seal it with plastic wrap or food bag and let it cool. You can use ready-made sushi vinegar. The practice of egg skin: break up the egg liquid, season with salt, brush a little oil with a brush or kitchen paper in a non-stick pan. Pour the medium-low fire into the egg mixture and shake it to the required size. The bottom of the egg skin is slightly thicker than the sushi. After almost solidification, turn it over until it is slightly browned. 3. When cutting, first cut the top of the fish fillet with a sharp knife and cut it to the end like a cut cake. 4. In fact, you can also eat the upper layer of rice. It should be better. My rice is too many and two layers, and the two are full.