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  • Ice cubes
  • 1 to 2 juicy limes (you need 1-ounce juice and a wheel for garnish)
  • 1 ounce golden rum,(recommended: Mount Gay)
  • 6 ounces ginger beer
  • 1/2 ounce dark rum, (recommended: Meyers's)


Fill a highball glass or large wine goblet ...

2011-04-27 17:21:44

Dark and Stormy

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For the chocolate sponge cake:

  • 4 egg whites
  • 2 egg yolks
  • 1/4 tsp. cream of tartar
  • 1 pinch salt
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1/4 cup flour
  • 1/4 cup cocoa powder.

For the chocolate mousse

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Hello, I'm Jessica, 36 years old. I’m married and have 2 daughters. I know how difficult and nicely is to have family. I shall try to share with you everything I know about motherhood, child, body care and of course I'll open secrets about kitchen.

2011-02-11 21:42:20

About me

Home » Dessert, Kitchen » Sushi Cake


  • 3 1/2 – 4 cups prepared sushi rice
  • 1/4 lb smoked salmon
  • 2 eggs, beaten
  • 2 tsp sugar
  • 1/2 small cucumber, cut into thin strips, or 1 avocado, thinly sliced
  • 1/2 cup imitation crab meat
  • 2 tbsp mayonnaise


Add sugar in beaten egg and stir well. Oil and heat a medium skillet and pour some of the egg mixture to make thin omelet. Make another thin omelet. Slice the omelet thinly into strips. Put imitation crab meat in a bowl and mix with mayonnaise. Place plastic wrap on the inside of a round 6-7 inch cake pan. Spread salmon slices on the bottom of the cake pan. Put 1/3 of sushi rice on top of the salmon and flatten the rice. Spread cucumber strips or avocado slices and imitation crab over the rice. Put 1/3 of sushi rice on top of them and flatten the rice. Spread egg strips on top of the rice. (*leave some egg strips for garnishing.) Further, put 1/3 of sushi rice on the egg strips. Cover the rice with plastic wrap and put a weight on the top. After 10 minutes, cover the cake pan with a large plate and turn them over. Remove the cake pan and plastic wrap. Garnish some egg strips on top of the salmon.

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