Trending now on social media is the sushi bundt cake. Inspired by that, I made single-serving mini sushi cakes — good starters at a party, tasty and pretty.
Sushi rice
- 2 cups cooked jasmine rice
- 2 tsp vinegar
- 2 tsp black sesame seeds
- 2 tsp powdered sugar
- Salt to taste
Mix the rice, vinegar, sugar and sesame seeds and keep aside. (Make sure you don’t add any oil while cooking the rice — we want the rice to be a bit sticky.)
Tuna filling
- 1 small can of tuna flakes in brine, drained (about 110 gms of tuna flakes)
- 2 tbsp Japanese mayonnaise (I used Kewpie, which is slightly sweeter than normal mayo — otherwise add 1 tsp honey to regular mayo)
- 2 tbsp chilli sauce
- 2 tbsp finely chopped spring onions
- 1 tsp sesame oil
- ½ tsp pepper powder
- 1 tbsp chopped cilantro
- 2 tsp lime juice
- Salt to taste
Mix all of the above and keep aside.
To assemble
- Very finely sliced cucumbers
- Nori flakes and togarashi, for topping
- Additional mayo and chilli sauce, for drizzling
- Nori sheets, cut into squares, for the base when plating
- Take some of the rice and pack it firmly into a greased mold (I used silicone molds).
- Top with cucumber slices, then the tuna mixture.
- Add more rice and press firmly using a small spatula.
- Demold onto a nori square and garnish with nori flakes and togarashi.
- Drizzle some mayonnaise and chilli sauce. Best served chilled.