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Before you jump to Salmon Sushi Cake for Halloween recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
The benefits of healthy eating are now being given more attention than ever before and there are a number of reasons for doing this. Poor diet is a contributing factor in health problems such as heart disease and hypertension which can put a drain on the economy. Although we’re constantly being counseled to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that a lot of people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, however, simply making some minor changes can positively affect everyday eating habits.
The first change to make is to pay more attention to what you buy when you shop for food because it is likely that you tend to pick up many of the things without thinking. As an example, most likely you have never checked the box of your favorite cereal to find out how much sugar it contains. A superb healthy option can be porridge oats which have been found to be good for your heart and can give you good sustainable energy daily. Add fruits or spices to enhance the flavor and now you have a breakfast that can become a usual part of your new healthy diet.
All in all, it is easy to start making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to salmon sushi cake for halloween recipe. To cook salmon sushi cake for halloween you need 5 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Salmon Sushi Cake for Halloween:
- Take 360 ml For the sushi rice:
- Use 100 grams Smoked salmon slices
- You need 10 leaves Shiso leaves
- Prepare 1 sheet Nori seaweed
- Use 1 egg Thin omelet
Steps to make Salmon Sushi Cake for Halloween:
- Make sushi rice using sugar, salt, konbucha (salted kelp powder) and vinegar, or use ready-made sushi vinegar or sushi powder mix.
- Make a thin omelet and let cool. Remove stems of shiso leaves. Cut face parts out of nori seaweed and keep the scraps since they will be used for the filling.
- Line a cake tin with plastic wrap. Arrange the smoked salmon on the bottom of the pan, overlapping the slices. Put 5 of the shiso leaves on top of the salmon. Spread half of the sushi rice on top of the shiso leaves.
- Make another layer with the remaining shiso leaves and the thin omelet. Tear the leftover nori seaweed into pieces and sprinkle it on top. Spread the remaining sushi rice on top as the final layer.
- Cover with plastic wrap and press firmly with the bottom of a glass or with your hand. Cover with a plate and carefully invert.
- Remove the layer of plastic wrap and make the face cut out of nori seaweed.
- Cut it in slices, like a cake. The omelet didn't stick to the rice very well, so it might be good to spread a bit of mayonnaise on it in Step 4 to help it hold together.
- Since it is a kind of sushi, you could serve it with soy sauce, but since the salmon is already salty, you won't need much.
Season half the rice with sushi vinegar, and the other half with umesu (plum vinegar) and a pinch of shiso powder, to make it a nice pink color. Alternately, you can mix it with furikake (Japanese markets sell a wide range of these rice seasoning sprinkles) or sakura denbu (a pink fishy rice seasoning). Serve with "Ashes of Vampire" aka soy sauce! October is my favourite time of the year, mainly for Halloween related reasons. Sushi Cake is not typical Japanese food you find at Japanese restaurants at all.
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