Sushi Cake

Yields1 Serving

 1 ea OTTOGI DELICIOUS COOKED WHITE RICE, BROWN RICE, and BLACK RICE(1 ea per item)
 3 tbsp OTTOGI BROWN RICE VINEGAR
 2 ½ tbsp Sugar
 ½ tbsp Salt
 ½ tbsp Minced ginger
 3 tbsp Minced cucumber
 4 Perilla leaves
 1 tbsp OTTOGI ROASTED SESAME
 8 pcs Smoked salmon
 5 oz Cucumber
 ½ cup OTTOGI GOLD MAYONNAISE
 1 tsp Milk
 1 tsp Lemon juice
 2 oz Minced onion
 Relish

1

Cook OTTOGI DELCIOUS COOKED 'WHITE RICE', 'BROWN RICE', and 'BLACK RICE' as cooking instructions on package suggests

2

Mix OTTOGI BROWN RICE VINEGAR, sugar, and salt and boil on low heat until the sugar is completely dissolved.

3

With the reduced mixture, separately mix into all 3 different rices.

4

Peel and core the cucumber. Slice into 7 inch long pieces and mince the core.

5

Cut the Perilla leaves into 1/4 inch squares.

6

Mix the cucumber and Perilla leave pieces, minced ginger, and OTTOGI ROASTED SESAME into the 3 separate rices.

7

Using a paper towel, remove oil from the surface of the salmon.

8

Inside a 6 inch cake pan, begin to layer 2 slices of cucumber and 1 piece of salmon. Repeat until the cake pan is covered.

9

Add the rice mixtures into the pan in the order of: black rice, brown rice, and white rice.

10

Layer the sliced cucumber and salmon over the rie and fold the wrap closed.

11

Prepare the sauce by mixing OTTOGI GOLD MAYONAISE, milk, lemon juice, minced onion, and relish.

12

Move the sushi cake from the pan and onto a dish. Decorate the sushi cake with the sauce and enjoy.

CategoryCuisine

Ingredients

 1 ea OTTOGI DELICIOUS COOKED WHITE RICE, BROWN RICE, and BLACK RICE(1 ea per item)
 3 tbsp OTTOGI BROWN RICE VINEGAR
 2 ½ tbsp Sugar
 ½ tbsp Salt
 ½ tbsp Minced ginger
 3 tbsp Minced cucumber
 4 Perilla leaves
 1 tbsp OTTOGI ROASTED SESAME
 8 pcs Smoked salmon
 5 oz Cucumber
 ½ cup OTTOGI GOLD MAYONNAISE
 1 tsp Milk
 1 tsp Lemon juice
 2 oz Minced onion
 Relish

Directions

1

Cook OTTOGI DELCIOUS COOKED 'WHITE RICE', 'BROWN RICE', and 'BLACK RICE' as cooking instructions on package suggests

2

Mix OTTOGI BROWN RICE VINEGAR, sugar, and salt and boil on low heat until the sugar is completely dissolved.

3

With the reduced mixture, separately mix into all 3 different rices.

4

Peel and core the cucumber. Slice into 7 inch long pieces and mince the core.

5

Cut the Perilla leaves into 1/4 inch squares.

6

Mix the cucumber and Perilla leave pieces, minced ginger, and OTTOGI ROASTED SESAME into the 3 separate rices.

7

Using a paper towel, remove oil from the surface of the salmon.

8

Inside a 6 inch cake pan, begin to layer 2 slices of cucumber and 1 piece of salmon. Repeat until the cake pan is covered.

9

Add the rice mixtures into the pan in the order of: black rice, brown rice, and white rice.

10

Layer the sliced cucumber and salmon over the rie and fold the wrap closed.

11

Prepare the sauce by mixing OTTOGI GOLD MAYONAISE, milk, lemon juice, minced onion, and relish.

12

Move the sushi cake from the pan and onto a dish. Decorate the sushi cake with the sauce and enjoy.

Sushi Cake