Easiest Way to Prepare Thomas Keller Juicy Sushi Cake with Crab for Doll's Festival

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, juicy sushi cake with crab for doll's festival. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Juicy Sushi Cake with Crab for Doll's Festival is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Juicy Sushi Cake with Crab for Doll's Festival is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook juicy sushi cake with crab for doll's festival using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Juicy Sushi Cake with Crab for Doll's Festival:

1. Get 700 grams Freshly cooked rice
2. Prepare 4 tbsp Sushi vinegar
3. Get 50 grams Shredded imitation crab meat
4. Make ready 1 tbsp Aonori
5. Prepare Kinshi tamago
6. Make ready 1 Egg
7. Make ready 1 tsp Sugar
8. Take 1 pinch Salt
9. Prepare 1 Smoked salmon
10. Make ready 1 Cucumber
11. Make ready 1 Boiled shrimp
12. Prepare 1 Salmon roe

Steps to make Juicy Sushi Cake with Crab for Doll's Festival:

1. First, make the kinshi tamago. Combine the egg, sugar, and salt and use a large frying pan to make a very thin omelet. Let it cool and then julienne.
2. Mix the sushi vinegar into the freshly cooked rice. Separate the sushi rice into 3 portions. Mix the aonori into one portion and the crab meat into another. Leave the other portion plain.
3. Rinse the pound cake pan with water (or line with plastic wrap), and cram in the crab sushi rice, white sushi rice, and aonori sushi rice, in that order. Flip it onto a plate.
4. Scatter the top with the shredded thin omelet, roll up the smoked salmon to make roses and place on top of the egg. Thinly slice the cucumber and use as leaves. Decorate with shrimp and salmon roe.

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