Salmon & Cucumber Sushi Cake | Umami Insider

Ingredients:
- 3 cup Cooked Rice
- Pinch of Sesame Seeds

Salmon:
- 7 oz Salmon (Sushi/ Sashimi Grade) *1
- 2 tsp Sesame Oil
- 2 tsp Soy Sauce
- 1 tsp Sugar

Egg:
- 3 Eggs
- 1 Tbsp Sugar
- ¼ tsp Salt
- ¼ tsp Sesame Oil, for mixing
- 1 tsp Sesame Oil, for cooking

Cucumber:
- 1 Cucumber
- Dash of Salt

Instructions:
1. Cut salmon into dice sized cubes. In a small bowl, mix all the ingredients of salmon and marinade. Seal with saran wrap and put it in the refrigerator for at least 20 minutes.
2. Next, mix 3 eggs, 1 Tbsp sugar, ¼ tsp salt and sesame oil in a small bowl.
3. Pour 1 tsp sesame oil over a medium pan and make scrambled egg over medium heat. Set it aside
4. Thinly slice cucumber lengthwise. It’ll be easier if you use peeler. Sprinkle salt on cucumber slice and set it aside. You will need about 15 long slices.
5. Line 6” round cake pan with saran wrap. Place cucumber slices around the sides until all sides are covered with cucumber. Use about 7 slices out of 15 slices, yet less slices are ok.
6. Add half portion of cooked rice into the cake pan. Make sure cucumber slices stay on the side.
7. Place scrambled eggs on top of the rice, and add the rest of the cooked rice on top of the eggs. Press down gently so it stays together.
8. Place a plate on top of the cake pan and flip it upside down. Remove cake pan. Press over saran wrap to make sure the rice and cucumber stays together. Slowly remove saran wrap.
9. Place Salmon on top of the rice cake. Roll the rest of the cucumber slices and decorate in between salmons. Sprinkle some sesame seeds and serve.

Recipe Notes:
*1 Learn the basics of sashimi essentials. (https://www.umami-insider.com/sashimi-essentials/)