Many people have fallen in love with the Japanese dish, but only a few manage to make perfect rolls. Fortunately, resourceful chefs found a way out of the situation and came up with a snack sushi cake. The ingredients are simply laid out on a plate in layers, which even an inexperienced cook can do.
Ingredients
- Round rice (boiled) – 250 g
- Salmon (low salt) – 100 g
- Shrimp (boiled) – 4 pieces
- Red Caviar - 1 tbsp.l.
- Cheddar Cheese - 100 g
- Cream cheese - 100 g
- Lemon juice - 1 art.l.
- Rice vinegar - 1 art.l.
- Sugar - 0,5 tsp.
- Beetroot (boiled) – 100 g
- Green Onion - 1 stem
Step-by-step cooking recipe
Mix boiled rice with vinegar and sugar. Cover with a lid and set aside for 10 minutes.
Grate the beetroot on a fine grater, collect it in cheesecloth and squeeze out the juice.
Mix cream cheese and juice.
Cut the salmon into thin slices.
Wash the shrimp with boiling water, peel off the shells and sprinkle with lemon juice.
Grate the cheese on a fine grater.
Place the serving ring on a plate, lay out half of the rice.
Add the cheese tinted with beet juice.
Put the remaining rice on top and lightly tamp it down.
Sprinkle with grated cheese. Form a rose from the salmon on top.
Beautifully lay out the shrimp, red caviar and green onions.
Before serving, the snack cake should stand in the refrigerator for a couple of hours.
