Ingredients for 23cm cake pan:
Kinshi-Tamago egg crepes
3-4 eggs
a little bit Salt
Sushi Rice
5 cups rice (1cup=180g)
7 table spoons of vinegar
7 table spoons of sugar
2 tee spoon of salt
Filling
Canned tuna steak in water (240g)
6 table spoons of soy sauce
3 table spoons of sake
1 table spoon of sugar
2 Avocados
Lemon juice of 1/2 lemon
Decoration:
Smoked salmon 200g
Some snow peas, blanched and cut Ikura etc.
Preparation:
1) Kinshi-Tamago egg crepes:
Beat eggs very well with a pinch of salt.
Heat small frying pan at medium heat and coat thinly with oil.
Pour some of the egg mixture in the pan, spread it thin with a swirl motion of the pan, and cook for 15-30 seconds. Turn it over and immediately remove from the pan. Repeat until the egg mixture is gone.
Roll up the egg crepes and cut into 3-4mm strips.
2) Sushi Rice
Mix Sushi seasoning with vinegar, sugar and salt in a small bowl.
Mix fresh cooked rice with the Sushi seasoning in a large bowl.
3) Filling
Make tuna filling.
Drain tuna.
Heat small frying pan at medium heat and coat thinly with oil. Fry drained tuna and season with Sake, soy sauce and sugar and keep mixing tuna until dried.
Cut avocado into small dice and mix with lemon juice.
4) Decoration
In a 23cm round cake pan, line with plastic wrap.
Spread shredded Kinshi Tamago Egg Crepes on the bottom. Then spread on 1/3 of the Sushi rice. Pack firmly. Place seasoned tuna and spread on 1/3 of the Sushi rice. Place diced avocados and spread the rest of the rice. Wrap the surface with plastic wrap and refrigerate it for 15 minutes until set.
Turn the cake out on a plate and remove the plastic wrap. Make flowers with smoked salmon and place them on the cake. Put Ikura in the center of flowers. Place the cut snow peas around the flowers (like leaves).
