Cake before dinner? Yes! Sushi Cake! Stunning, simple and delicious this sushi “cake” is made with delicately seasoned sushi rice and layered with a combination of sashimi grade fish, salmon roe (ikura) and fresh vegetables. Debra Samuels, cookbook author of “My Japanese Table,” will take you through the steps on how to make perfect sushi rice, prepare the sushi grade sashimi, tasty spreads and top with edible flourishes of color. No special equipment or molds needed. Ingredients and materials list and shopping sources will be provided. Ingredient substitutions will be available for those who do not wish to use raw fish.
Debra Samuels has been teaching cooking classes on Japanese cuisine for over two decades. She is a regular food writer and food stylist for the Boston Globe. When she’s not visiting Japan, Debra lives in Massachusetts with her husband. CookingAtDebras.com