Christmas Special! 🎄 Tuna Mayo Sushi Cake Recipe
Make Your Holiday Extra Special! 🎅 Tuna Mayo Sushi Cake for Christmas
Celebrate Christmas with your loved ones! Create a festive and appetizing ‘Tuna Mayo Sushi Cake’ that’s as beautiful as it is delicious. This simple yet impressive recipe is perfect for making the holiday meal unforgettable and bringing joy to your table.
Sushi Cake Ingredients
- 1.5 bowls of freshly cooked warm rice
- 1 can (100g) of tuna, drained
- 3 fresh eggs
- 1 cucumber
- 1/5 carrot
- 1/8 onion
- 2 Tbsp mayonnaise
- 1/2 tsp sugar
- Pinch of salt
- Pinch of black pepper
- A little extra mayonnaise for decoration (in a piping bag)
Refreshing Sushi Vinegar Dressing
- 3 Tbsp rice vinegar
- 1.5 Tbsp sugar
- 1/2 tsp salt
- 3 Tbsp rice vinegar
- 1.5 Tbsp sugar
- 1/2 tsp salt
Cooking Instructions
Step 1
First, drain the oil thoroughly from the canned tuna using a sieve. This step helps reduce any fishy odor and enhances the savory flavor.
Step 2
Wash the cucumber and then thinly slice it using a mandoline or a sharp knife. Thin slices will make it easier to create a beautiful shape for the cake.
Step 3
In a small bowl, combine 1 Tbsp rice vinegar, 1/2 Tbsp sugar, and a pinch of salt. Mix well to create a light sushi vinegar dressing. Add the sliced cucumbers to this dressing and let them pickle for about 10 minutes. The cucumbers will become tender yet retain a slight crunch with a sweet and sour taste.
Step 4
After pickling, gently squeeze out any excess liquid from the cucumbers. Properly draining them is crucial to prevent the sushi rice from becoming soggy.
Step 5
Finely mince the carrot and onion. Using a grater or a knife, chop them into very small pieces. This ensures they integrate well with the other ingredients and provide a pleasant texture.
Step 6
In a larger bowl, combine the drained tuna, minced carrot, and minced onion. Add 2 Tbsp of mayonnaise, 1/2 tsp of sugar, and a pinch of black pepper. Mix everything together until well combined. This forms your flavorful tuna mayo filling.
Step 7
Whisk the eggs until smooth, then cook them in a non-stick pan as a thin omelet or scrambled egg. Cook until just set and still tender.
Step 8
Now, let’s prepare the sushi rice. In a bowl, combine 2 Tbsp rice vinegar, 1 Tbsp sugar, and 1/3 tsp salt. Microwave for about 30 seconds, or until the sugar and salt are dissolved. Transfer the freshly cooked, warm rice to the bowl with the dissolved mixture. Using a rice paddle or spatula, gently fold the vinegar mixture into the rice, being careful not to mash the grains. Allow the sushi rice to cool slightly before assembling.
Step 9
It’s time to shape the cake! Line a Gugelhupf mold or cake pan generously with plastic wrap, ensuring there’s some overhang. This makes unmolding easier. Layer the mold with the drained cucumber slices, the cooked egg, and then the seasoned sushi rice. Press down firmly at each layer to create a compact shape. Packing the rice tightly is key for a well-formed cake.
Step 10
Cover the top of the mold with the overhanging plastic wrap, place a plate on top, and carefully invert the entire assembly. Gently lift the mold and peel away the plastic wrap. You should reveal a beautifully formed sushi cake, layered with cucumber, egg, and rice. Be delicate when removing the wrap to maintain the shape.
Step 11
Generously pile the prepared tuna mayo filling on top of the sushi cake. Adjust the amount to your preference. Finally, transfer some mayonnaise into a piping bag and create a decorative zig-zag pattern over the top of the cake. Your festive Tuna Mayo Sushi Cake, perfect for Christmas, is ready! Enjoy this visually stunning and delicious creation for a memorable holiday celebration.
