Sushi Cake
Spoon Sushi
Cook Time
20mins
Calories
Approximately175Kcal
*for one serving
*The calorific values are calculated based on the Standard Tables of Food Composition in Japan.
Ingredients
4serves
Cooked Rice | 200g |
|---|---|
1+ tablespoons | |
or | |
1 tablespoons | |
| |
Tuna (sashimi grade) | 40g |
Salmon (sashimi grade) | 40g |
Sweet Shrimp (headless, shelled) | 8 pieces (60g) |
Imitation Crab Sticks | 2 |
Canned Corn (whole) | 1 tablespoon |
Mayonnaise | as needed |
Salmon Roe | as needed |
| |
Radish Sprouts | as needed |
Chopped Spring Onions | as needed |
Shredded Nori | as needed |
Soy Sauce | as needed |
Directions
- 1.Mix the warm rice with *Mizkan Sushi Seasoning (Kombu Kelp)* using a cutting motion to prepare sushi rice.
- 2.Cut the tuna and salmon into bite-sized pieces. Remove the tails from the sweet shrimp. Cut the imitation crab sticks in half and roughly shred them. Combine the shredded crab sticks with the corn and mayonnaise (reserve a small amount of corn for topping the sweet shrimp). Cut the radish sprouts into short pieces for garnish.
- 3.Place a small portion of sushi rice on each spoon and arrange the toppings and garnishes creatively.
- 4.**Recommended Combinations:**
- Tuna with chopped spring onions
- Salmon with radish sprouts
- Sweet shrimp with corn and radish sprouts
- Shredded imitation crab sticks with corn and mayonnaise
- Shredded nori with salmon roe
*Each person can enjoy five spoonfuls of sushi.* - 5.Adjust the amounts according to the size of your spoons. Serve with soy sauce, if desired.
