Sushi cake

Description

The snack cake in the manner of Japanese sushi rolls. Decorate the holiday table and will delight all your taste!!!

Ingredients

Figure

400 g
Cucumber

350 g
Cheese curd

150 g
Fish

300 g
Nori

1 piece
Vinegar

3 Tbsp
Sugar

1 tsp

Cooking

Boil the rice according to the instructions on the package. I was ready, left after the feast. Form (25cm by 25cm) covered with cling film (I'm sorry, she's inappropriately over, but Russian people will always find a replacement - I thought, and made plastic bags).

Half or whole sheet of nori, finely cut with scissors. I usually treat them very carefully and thought, naive that they easily crumble. Vig you! I squeezed it into a fist, he potorochina, and he dealt even the crumbs didn't fall off! So wield the scissors!

Red fish cut into thin (on sale) pieces. Very thin. My favorite size for a sandwich - 1.5 cm thick, and then...fly! But a fillet knife can be very useful here.

And spread on the bottom of the form pieces. Tight to each other that there were no gaps.

So.

Cucumber also thinly-Platonenko cut with a vegetable peeler. And be sure to dried on a paper towel, otherwise our cake will eventually melt.

The fish, spread half of the cheese. So historically, that, with this cheese, I use confectionery syringe conveniently and evenly. Not on your Nelly not campaigning to be like me, all methods are good.

Now it is the turn of pickles. Too plump to each other.

And the remaining half of cheese.

In a Cup mix the vinegar with the sugar (you can add salt 0.5 tsp., but I love all nedodelannoe, so here without it), stir until the sugar is dissolved. To the cooled (to room temperature) pour the rice pieces of nori and carefully pour the vinegar. Now do not interfere, otherwise the rice will turn to mush, and just draw a snowflake, thus dispensing nori and vinegar.

That's what happened.

Spread the rice or dipped his hands in the water (as the Japanese do) or a spoon (like I do).

And put under pressure. I did square not found, for a uniform load of poured in the package buckwheat and crushed it, and put it on top of another cutting Board for extra weight. Put in the fridge for an hour, take out, overturn on a dish, remove the foil...

here it is. Pour soy sauce, new wasabi, pickled ginger spread, and

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