Cake Sushi
is tasty dish
These dishes were prepared by Sharene Urakami, chairwoman of the Honolulu Japanese Junior Chamber of Commerce, and Cherry Blossom Festival Queen Meredith Kuba on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.
Cake Sushi
2-1/4 cups uncooked rice2-1/4 cups water
4-inch square dashi konbu (kelp)
1 sheet yaki nori (roasted seaweed)
» Sushi Vinegar for white rice
6 tablespoons rice vinegar
4-1/2 tablespoons sugar
2 teaspoons salt
» Sushi Vinegar for pink rice
6 tablespoons rice vinegar
3 tablespoons sugar
1-1/2 teaspoons salt
1 (1-ounce) package sakura denbu (ground seasoned codfish)
» Garnish:
Yolks from 2 hard-boiled eggs, crumbled
Vienna sausage
Morokyu (Japanese salted cucumber) or 1 Japanese cucumber
Yama gobo miso zuke (burdock root marinated in fermented soy bean paste) or takuan (pickled Japanese radish)
In the meantime, prepare sushi vinegars: In separate bowl, combine ingredients for white and pink rice. You should have about 1/2 cup of each.
When rice is cooked, discard konbu and divide hot rice into two large, shallow containers. Pour white vinegar mixture over one batch of rice and pink vinegar mixture over the other. Mix lightly; cool.
Line an 8-inch round cake pan with plastic wrap. Place pink sushi rice in pan; pack firmly. Top with nori. Layer white sushi rice on top of nori; pack firmly. Invert pan onto serving platter; remove plastic wrap.
To garnish: Sprinkle egg yolks over rice. Cut sausage into flower petal or tulip shapes, cucumber into leaf shapes and yama gobo into flower-stem shapes. Decorate "cake" by arranging the garnishes into flower shapes (see photograph). Serves 8.
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