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–+ servings
sushi cake

Smoked Steak Sushi Cake

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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Servings

8 Servings

Ingredients

  • 2 cups raw sushi rice
  • 1/4 cup Creamy Horseradish Sauce Wasabi
  • 1 1/4 cups mayonnaise
  • 1 lb smoked beef or smoked turkey breast cold cuts finely sliced
  • 1 1/2 cups grated carrot
  • 1 large red bell pepper deseeded and sliced into matchstick-size strips
  • 2 cups finely shredded Chinese cabbage/Iceberg lettuce
  • 1 cup defrosted corn
  • 1/2 cup chopped spring onions
  • 1 English cucumber cut into matchstick-size strips
  • 1 X 8 oz can water chestnuts drained and finely sliced
  • 2 avocado pears
  • sesame seeds for sprinkling
  • 1 pkt potato stick crisps
  • 4 oz salted cashew nuts roughly crushed
  • 1/2 cup oil
  • 1/2 cup brown sugar
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp ground ginger
  • 1 tsp Creamy Horseradish sauce Wasabi
  • Freshly ground black pepper to taste

Instructions

  • The easiest way to make this cake is to have all the ingredients pre-cut and pre-made in bowls.To make the dressing, place all the ingredients into a bottle with a tightly fitting lid. Shake well and set aside.
  • Cook the raw sushi rice as per the packet instructions and allow to cool.
  • In a bowl, mix the horseradish sauce with the mayonnaise. This will now be referred to as 'the sauce' from here on out.
  • Firmly press 1 cup of the cooked sushi rice (about 1 inch) into the base of a greased 10 - 12 inch springform tin.
  • Spread 1/2 cup of 'the sauce' over the entire layer of rice.
  • Top this with half of the steak, followed by the grated carrot, then the red pepper and fnally the Chinese cabbage.
  • Add another layer of sushi rice and spread 1/2 cup of 'the sauce' over it.
  • Top this with the corn, followed by the spring onions, the cucumber, the chestnuts and finally the remaining steak/turkey.
  • Cover with a final layer of sushi rice. Place a piece of wax wrap on top of the rice and gently press down on the cake to compress it.
  • Refrigerate for up to a day. Just before serving, remove the cake from the tin, plate it and cover with the remaining sauce.
  • Slice the avocados into wedges and arrange them on top of the cake.
  • Sprinkle with sesame seeds and pile the potato sticks and cashew nuts on top.
  • Shake dressing up again just before serving with the cake.