Cake Sushi

Demonstrated by: Sharene Urakami (Chairman of the Board, Honolulu Japanese Junior Chamber of Commerce)

Ingredients

4 1/2 cups uncooked rice
4 1/2 cups water
4-inch square dashi konbu (kelp)
SUSHI VINEGAR FOR WHITE SUSHI RICE
SUSHI VINEGAR FOR PINK SUSHI RICE
1 sheet yaki nori (roasted seaweed)i
3 hard cooked egg yolks, finely grated
Vienna sausage for garnish
Morokyu (Japanese salted cucumber) or 1 Japanese cucumber for garnish
Yama gobo miso zuke (burdock root marinated in Japanese fermented soy bean paste) or
Takuan (pickled Japanese radish) for garnish

SUSHI VINEGAR FOR WHITE SUSHI RICE
6 tablespoons rice vinegar
4 1/2 tablespoons sugar
2 teaspoons salt

In a small bowl, combine all ingredients.  Makes about 1/2 cup.

SUSHI VINEGAR FOR PINK SUSHI RICE
6 tablespoons rice vinegar
3 tablespoons sugar
1 1/2 teaspoons salt
1 package (1 oz size) sakura denbu (ground seasoned codfish)

In a small bowl, combine all ingredients.  Makes about 1/2 cup.

Instructions

In a rice cooker or saucepan, rinse rice; drain.  Add water and konbu; cook rice.  While rice is cooking, prepare SUSHI VINEGAR FOR WHITE SUSHI RICE and SUSHI VINEGAR FOR PINK SUSHI RICE.  Discard konbu and divide hot cooked rice into two large shallow containers.  Pour white vinegar mixture over one container of rice and the pink vinegar mixture over the other container of rice.  Mix lightly; cool.  Line an 8-inch round cake pan with plastic wrap.  Place pink sushi rice in pan; pack firmly.  Place nori on top of pink rice and place white sushi rice on top of nori; pack firmly.  Invert pan onto a serving platter; remove plastic wrap.  Sprinkle egg yolks over rice.  Cut sausage into flower petal or tulip shapes; cut cucumber into leaf shapes; and cut yama gobo into flower stem shapes.  Decorate the “cake” by creating flowers with the cut pieces of sausage, cucumbers, and gobo.  Makes 8 servings.

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