![]() Season half the rice with sushi vinegar, and the other half with umesu (plum vinegar) and a pinch of shiso powder, to make it a nice pink color. Between the layers of rice I used half an English cucumber and 1 sheet of sushi nori.2. I chose fillings that were less perishable so I could keep the cake at room temperature until my guests arrived and add the fish at the last minute. For toppings, I used a little over a half pound of good wild salmon that I cut up myself, 5 shiso leaves, and ikura (salmon roe) that I rinsed with sake and seasoned with a little soy sauce. Basically, use whatever ingredients you like and can get your hands on. Add thin strips of omelet, Japanese pickles, slices of cucumber (all typical additions to chirashizushi). Top it with imitation crab and avocado, California roll-style. Or you could make this vegan with umeboshi (pickled plums) and shiso. The toppings can be anything that would taste good as sushi. Go to a fish store or Asian market and get a package of pre-cut sashimi if you're not up to slicing your own. ![]() You don't need a recipe, just a lot of seasoned sushi rice (I've included instructions for that, below) and some toppings and fillings. Actually, it was great! And it makes sense: This is just a new shape for an old-school Japanese party food: chirashizushi, which is vinegared rice scattered with sashimi,and pickled vegetables, and strips of thin omelet, often served family-style.It's also a lot easier to make than most of those pretty (but impossible) things you see on social media. ![]() It seemed like the kind of thing that looks cool on Instagram and Pinterest, but doesn't taste good in real life. And it's awesome.I was skeptical the first time I had one, at a party in the suburbs of Tokyo. "Is it a cake that looks like sushi, or sushi in the shape of a cake?" my friends asked when I invited them over for sushi cake.
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