Teriyaki beef sushi cake
A unique and delicious beef sushi cake
Serves
6
Prep Time
30 mins
Cook Time
30 mins
A sushi cake? You got it – we have made this impressive-looking sushi cake using our slow-cooked, melt-in-your-mouth teriyaki beef and combined it with a creamy avocado mayo. Topped with your choice of toppings and this cake is sure to wow. And it’s a lot easier to make than you may think! Let your artistic flair run wild and be sure to include the little ones if they want to get involved.
The sushi cake uses the slow-cooked teriyaki beef mixture from this recipe.
A sushi cake? You got it – we have made this impressive-looking sushi cake using our slow-cooked, melt-in-your-mouth teriyaki beef and combined it with a creamy avocado mayo. Topped with your choice of toppings and this cake is sure to wow. And it’s a lot easier to make than you may think! Let your artistic flair run wild and be sure to include the little ones if they want to get involved.
Print
ShareIngredients
500g Quality Mark bolar roast
2 Tbsp olive oil
2 garlic cloves
crushed2 tsp grated root ginger
1/2 cup honey
1/4 cup soy sauce
1/4 cup beef stock
1/4 cup rice wine vinegar
1/4 tsp black pepper
2 cups sushi rice
⅓ cup rice wine vinegar
1½ Tbsp sugar
1 1/2 tsp kosher salt
2 Tbsp black sesame seeds
⅓ Slow Cooked Teriyaki Beef mixturei
Click for recipe1 avocado
3 sheets seaweed, sheet, toasted, nori
¼ cucumber
very thinly sliced into rounds
Method
Turn your slow cooker to low.
Brown the beef on all sides over high heat using the olive oil, adding to the slow cooker as you go.
Add the garlic, ginger, honey, soy sauce, beef stock, rice wine vinegar, and pepper to the slow cooker.
Stir the beef and liquid well and cover the slow cooker with the lid. Cook on low for 6-8 hours or high for 3-4 hours, until beef is tender and falling apart.
You can thicken the sauce with a corn flour mixture. Mix 2 tbsp cornflour and 2 tbsp water together, then add to the slow cooker and turn on high for 15 minutes.
Cook sushi rice according to pack instructions.
For the seasoning, heat the rice vinegar with sugar and salt in a pot over medium heat or in the microwave.
Mix until fully dissolved.
Transfer rice to a ceramic or plastic container, do not cover.
Pour seasoning evenly over rice and mix with wooden spoon in a cutting motion.
Let rice cool to room temperature but don't refrigerate.
Mix through black sesame seeds.
Using two forks pull the beef so it is shredded and will be easy to spread.
Ensure beef mixture does not have to much fluid, you can strain the fluid out if needed.
Line an 8-inch springform pan with plastic wrap.
Fill the pan with a third of the cooked rice.
Use a piece of wax paper or potato masher to press it down into a compacted flat layer.
Tear nori into smaller pieces (this makes it easier to cut the cake than if it is one whole sheet.
Arrange sheets to cover the layer of rice. You should use about 1 sheet per layer.
Spread the pulled beef mixture across to cover the seaweed and gently press down with potato masher.
Repeat rice layer with another third of the rice, followed by another seaweed layer using nori seaweed pieces.
Next spread the avocado to cover the seaweed.
Repeat with the final layer with the remaining rice.
Remove the springform pan by popping open and removing plastic wrap carefully.
The cake will keep at room temperature for a few hours before serving. Do no refrigerate as this dries out the rice.
Just before serving garnish with sliced cucumber and pickled ginger. We like to cut small pieces of seaweed for garnishing on-top.
Slice and serve with soy sauce and wasabi. Complete the meal with steamed seasonal greens alongside.
