You can choose to make 3 or 4 layers of rice all depending on the size of your dish size or could even make 2 or 3 cakes with as many layers of rice as you wish. I personally love ❤ sushi rice and I can have chunky rice layers easily, you choose and make it your own.
You may also choose to make it a square or rectangular shaped sushi cake. Just get creative! ????
Fresh fish source...
I do get a little repetitive here but I do have to stress it out - It is so crucially important to have a fresh source and if you happen to have a good source of fresh fish like I do, you are in a good fortune, if not... stick to canned fish. We also use fried shredded duck, yummmmm, it really depends on what we fancy and/or have.
Many times I use raw tuna, raw salmon, raw sea bass or any fish I can find available. I chop this into tiny little cubes too and make a layer with just that instead of the tinned tuna mix. I sometimes use smoked fish too like salmon or mackerel. It is delicious whichever way, just go for it ;-)
Regarding the lining or oiling the edges, if you decide to oil the edges and not use the seaweed sheets then scrunch those up and sprinkle between layers and on edges when taking the 'cake' out of the form.
Did you make this recipe?