My special sushi cake is made using something borrowed from western kitchens--a 2 1/2" stainless steel pastry ring usually used for making perfectly round pancakes, eggs, or pastry. This recipe is great for everyone--especially those who prefer an alternative to fish sushi--though you can use raw fish or any other topping desired.
We make this sushi directly onto the serving plate--since once its there, you won't want to disturb it!
[Taken from "Sushi: A Beginner's Guide," by Aya Imatani]
NOTE: Prepare the chicken-cashew nut filling ahead of time, cover, and refrigerate. Can be microwaved before serving.
NOTE: Cashew shouldn't be chopped too fine. The texture of having large chunks is nice. Be sure to use lots of teriyaki sauce.
1. Before you begin to make the sushi, you need to prepare the filling: Grease a small frying pan with a little corn oil and gently stir-fry the chicken. Add the cashew nuts and continue to stir-fry for 30 seconds. Pour in the teriyaki sauce, and cook over medium-low heat until the chicken is glazed and the sauce is reduced by half. May be served warm or cold. Prepare ahead of time.
2. When ready to serve, place a whole lettuce leaf on a serving platter. Wash a stainless steel pastry ring in cold water and dry with a paper towel. Place over leaf.
3.Fill the ring with a 3 tablespoons of rice, pressing down firmly.
4. Spoon a layer of the prepared chicken-cashew filling over the rice.
5. Set another layer of rice on top.
6. Use your thumbs to hold down the rice, while gently removing the ring with your fingers.
7. Place another spoonful of the chicken mixture on top. Garnish with the chives and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 235 | ||
Calories from Fat: 145 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 21 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1388.2mg | 48 % | |
Potassium 361.8mg | 10 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 16.2g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 235
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