Soboro Sushi Cake

Soboro Sushi Cake

It doesn't just look elegant, it's also delicious! I always serve this when entertaining non-Japanese guests!

Ingredients: 25 cm cake mold

Minced chicken thigh
750 g
6 tablespoons
3 tablespoons
●Soy sauce
6 tablespoons
3 tablespoons
Grated ginger
3 tablespoons
Cooked rice
4 rice bowls' worth (600 g)
Kinshi tamago (finely shredded thin omelette)
2 eggs
as needed
Boiled shrimp
as needed
White sesame seeds
as needed


1. Cook the rice, and prepare the kinshi tamago.
2. Add the ground chicken meat and the ● ingredients to a pot, and use chopsticks to mix. Heat, and add the garlic, grated, last.
3. Place the cake mold on a plate larger than the mold. Add a layer of rice. Then place half of the soboro on top. Use a rice paddle to lightly press down on it.
4. Repeat the previous work to create a second layer. Top with the kinshi tamago, and decorate with the shrimp and edamame. Finish with a sprinkling of white sesame seeds.
5. Remove the mold before eating, cut and serve.

Story Behind this Recipe

A rice dish for anyone from non-Japanese to kids. It looks great, making this an attention-getter at parties or when entertaining guests. It also has a well-defined, delicious flavor.