Sushi Cake

 A savory  rice flour BREAD, with a spicy shrimp and avocado filling, wrapped with soy and Nori, a beautiful presentation food

Sushi Cake

1 box Mochiko

5 Eggs

1 stick Butter, melted
1 T Baking Powder 

1/4 cup sugar

1-1/4 cups FF Milk (or Coconut BEVERAGE milk)

1/4 cup Sushi Vinegar

Preheat oven to 375oF

Grease a Square Cake pan.

Mix all of the above together till smooth, pour into the pan and bake for an hour, Cool

Cut in 2 layers, cut off crusts

Filling

1 pound cooked shrimp, shelled & deveined

1/3 cup Mayo 

Spicy Sesame Oil, to taste
Salt, To taste

Grind all the above together in a food processor, spread on first layer

Top with thin sliced avocado.then the second layer.

Glaze

  1/2 Cup sugar
 1 Cup water
2 T Potato starch
1/4 cup Soy Sauce
2 T Mirin
1 T Rice Vinegar

Dissolve the potato starch in a little of the water, in a saucepan, add the rest of the ingredients and whisk over medium heat tiill it thickens and turns translucent. 

Brush thickened glaze over the entire thing then wrap with freshly toasted nori sheets and slice into bars and eat.

Try to eat within a few hours, the "cake" portion changes texture in the fridge