No Bake Fish Cake

This Japanese dessert features White sesame seeds, Cake pan or non-reactive plastic, Mtns + 2 hours refngeratton and, Hour to mannate, Make the Sushi Rice by following the rec1pe on page 25. While the rice. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cuisine: Japanese

Courses: Main Courses

Difficulty: Beginner

Servings: 1

Calories: 1388.7

Description

This Japanese dessert features White sesame seeds, Cake pan or non-reactive plastic, Mtns + 2 hours refngeratton and, Hour to mannate, Make the Sushi Rice by following the rec1pe on page 25. While the rice. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

1 teaspoons White sesame seeds
1 Cake pan or non-reactive plastic
20 Mtns + 2 hours refngeratton and
1 Hour to mannate
1 Make the Sushi Rice by following the rec1pe on page 25. While the rice
2 D1ssolve the sugar 1n the v1negar. R1nse the salt off the f1sh and immerse
4 Motsten your fingers wtth a little dtluted vtnegar and spread half the Susht
5 Turn the rice and fish out onto a cutt1ng board Carefully wet a sharp knife

Directions

1
Japanese soy sauce, to serve Pickled young ginger slices, to serve box (about 7 x 5 in/ 18 x 12 em) or oshiwaku (wooden sushi pressing is cooking, remove any small bones from the mackerel or herring fillets. Sprinkle the f1sh lightly w1th the salt and refrigerate for at least 2 hours. gently pull off the th1n membrane covenng the sk1n the fillets in the box, sk1n s1de down Slice the fillets. tf necessary, to cover the base of the box. Spread the wasabt paste over the ftsh Rtce over the ftsh Spnnkle the sesame seeds and add the rematning nee and spread evenly in the cake pan To compress the nee. lay a ptece of shnnkwrap over tt, then place a ptece of cardboard on top and press firmly You may also use a smaller box wtth a flat base that ftts tnto the cake pan to compress the rice. Set astde tn a cool place unttl ready to serve. with the diluted vinegar and slice the sushi into small rectangles using long sawing motions. Serve wtth dipping bowls of soy sauce and pickled ginger
2
Line the bottom of a cake pan w1th wax paper or a damp cotton cloth Lay

Nutrition Facts

Servings 1 cake

Amount Per Serving
Calories 1388.7kcal

% Daily Value *
Total Fat 109.3g169%
Saturated Fat 66.3g332%
Cholesterol 282.0mg94%
Sodium 128.1mg6%
Total Carbohydrate 129.3g44%
Dietary Fiber 1.2g5%
Sugars 66.8g
Protein 15.3g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bake, board, cake, carefully, cutt1ng, d1ssolve, dessert, dtluted, f1sh, fingers, fish, following, half, hour, hours, immerse, japanese, knife, little, make

Read it online: https://www.chefs-mate.com/recipe/no-bake-fish-cake/