Snack salad cake layers with red fish Sushi
Composition / ingredients
10
servings:
Cooking method
1. Cover the cake pan with plastic wrap;
2. Slice the salmon thinly by 5 mm and put it on the bottom of the mold;
3. Next, put cream cheese on the fish and spread over the entire surface;
4. Put a thinly sliced cucumber on the cheese;
5. Chop the nori, dissolve the sugar in vinegar;
6. Gently mix rice, nori and vinegar with sugar;
7. Put the resulting mass on cucumbers;
8. Cover with cling film, leave under pressure for 1 hour in the refrigerator;
9. Turn the finished sushi cake onto a beautiful dish in the Chinese manner and decorate with wasabi, fish roses, pickled ginger, sprinkle with sesame seeds. Serve with soy sauce. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Steamed salmon - 197 kcal/100g
- Boiled salmon - 189 kcal/100g
- Fresh salmon - 140 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Nori - 3 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Rice vinegar - 20 kcal/100g
