- 20 cm (8”) spring form cake pan
- 3 cups Japanese rice, cooked in 3 c & 3 Tbsp water with 2 Tbsp sake and 1 3” square of powdered konbu (kelp), then mixed with 2 Tbsp sugar, 2 tsp salt & 5 Tbsp rice vinegar, and cooled completely
- 800 gm (or less, depending on budget!) shrimp marinated for 30 minutes in 3 Tbsp water, 2 Tbsp sake, pinch of salt, 1 tsp sugar, 1 Tbsp rice vinegar
- 5 – 6 eggs, scrambled till fluffy with 1 tsp sugar & a pinch salt
- 1 cucumber, peeled, halved lengthwise & sliced
- 1 avocado, mashed with 2 Tbsp mayonnaise, 1 Tbsp ketchup, ½-1 tsp wasabi (to taste)
- ½ -1 tsp prepared wasabi
- 1.5 sheets nori (dried seaweed sheet), shredded
- pickled ginger
Spread plastic wrap inside the cake pan with excess hanging over the side. This helps to remove the upside-down cake from the pan.
On the sheet of plastic wrap, arrange the shrimp in a decorative manner, cucumber strips and eggs, alternatively like the spokes of a wheel. Spread an extremely thin layer of wasabi over the shrimp and cucumber (wasabi has a strong flavour). Carefully press half the sushi rice onto the toppings. Next, place the sheet of nori on the rice and cover with half the avocado mixture, and an additional layer of shrimp, and one more layer of the avocado mixture. Place one more sheet of nori and cover it with the remainder of the rice, pressing it quite hard to make an even surface, particularly to the inside edge of the spring form pan. Put on a sheet of plastic wrap, and then some heavy weight, and leave the sushi cake to set for about an hour. This is necessary so that the cake does not fall apart when you unmold it.
To unmold the cake, very carefully lift the cake out of the pan, pulling gently on the overhanging plastic wrap, and place it right side up on your sushi cake plate. Decorate the centre of the cake with pickled ginger. Cut with a wet knife.
Hayato Sakamoto, The Glenelg Bed & Breakfast, North Saanich
This recipe was too long to fit in the Calendar but isn’t it wonderful?!