Beetroot sushi cake with colorful rice! Delicious recipe for sushi cake!

Thank you for always watching 🥰Now that you've made a colorful and delicious sushi cake, please try making it for celebrations, etc. The colors are so bright that the kids will love it 💖
I would be happy if you could feel free to comment with any questions or thoughts 💖I hope you have a wonderful day full of smiles today✨🌈✨With lots of love💖
[Sushi cake]
Materials: 21cm cake mold
●Vinegar rice
4 cups rice 600g
Sushi vinegar (60ml vinegar, 9g salt, 30g beet sugar)
10g beets pickled in sushi vinegar
6 tablespoons white sesame seeds
Green seaweed 3 tablespoons
After peeling the skin, cut it into thin pieces using a slicer.
Cut into thin strips.
Soak in sushi vinegar for about an hour.
If you wash the rice with water, it will cook harder than usual.
Once the rice is cooked, divide it into thirds.
① Sushi vinegar - appropriate amount
Mix by cutting.
Roasted sesame seeds 6 tablespoons
② Sushi vinegar - appropriate amount
Green seaweed 3 tablespoons
Break up the rice into chunks and mix everything together.
③Beetroot sushi vinegar
Mix until the whole mixture becomes an even pink color.
Set a piece of plastic wrap in a cake mold and spread a thin layer of hard-boiled egg on it.
Next, add the pink vinegared rice and smooth it out.
Add the roasted sesame vinegared rice.
Add the green seaweed vinegared rice.
Once the plate is placed on it, turn it over and remove the mold trap.
Serve with your favorite seafood.
Garnish with diced beets to brighten things up.
●Topping
Kinshi tamago (thinly baked omelet) (3 eggs, 1 tbsp white dashi, 1 tbsp beet sugar)
Carrot (appropriate amount)
Beetroot 20g
Rapeseed flowers, broccoli, etc.
Seafood of your choice, such as shrimp or scallops
Gold leaf, your choice
Stir well to avoid lumps of egg whites when baking.
Make thinly fried eggs over low heat, being careful not to burn them.
I'm going to cut it into thin pieces.
Wrap it in plastic wrap to prevent it from drying out.
Slice the carrots into thin slices and cut out the amount you want to serve.
Cut the peeled beets into 5mm wide cubes.
Place the stems in boiling water for 30 seconds.
Boil the flower parts briefly, transfer to a colander and cool with cold water.
Boil the carrots for 1 minute.
Boil the beets for 1 minute and 30 seconds.
Cut out the flower part.
Cut the scallops into bite-sized pieces.
Add water and salt to the pot.
Once it boils, add the shrimp.
Once the shrimp are cooked, transfer them to a colander.
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