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Sushi Cake with Spicy Mayonnaise PDF Print E-mail

KosherEye.com

Sushi_Sriracha_texted_frosting_sm

Ingredients

4 cups cooked sushi rice
1 carrot, shredded
2 cucumbers, chopped or shredded
2 scallions, chopped
1/2 lb. Dr. Praeger's fish sticks, or smoked salmon or faux kosher crab
1 teaspoon Sriracha or to taste
1-cup mayonnaise
Juice of ½ of lime
2 avocados, chopped

Dressing:
1/3-cup rice vinegar
1/4-cup sugar
½ teaspoon salt
1 Tablespoon toasted sesame oil
2 tablespoons vegetable oil

Directions

While rice is still warm, mix cooked sushi rice with most of dressing
If using fish sticks, cook according to package directions; cool

Rice_springform_pan_smmFirmly press half of sushi rice into 9" springform pan

Spicy Mayonnaise:
Combine sriracha and mayonnaise - whisk together

Frosted_sushi_cake_smmFrost this layer with a generous amount of sriracha mayo
Top with cucumbers, scallions, and fish
Firmly press remaining rice on top
Refrigerate a few hours or overnight
When ready to serve, remove from springform pan
Frost with additional sriracha mayonnaise
Mix chopped avocados with lime juice
Garnish cake with avocados, sesame seeds and additional vegetables or fish as desired
Allow cake to sit at room temperature about one half hour before serving

Serve with extra sriracha mayonnaise, nori chips, soy sauce and/or wasabi on the side
Avocados can be used as part of layer instead of as topping.

Notes

Recipe: kosher, appetizer, fish

 
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