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Sushi cake with glazed duck and radish

The base for this dish is roasted nori sheets. Our chef turned it into a sushi cake with glazed duck and radish.In addition to lacquered duck ham and radish, the sushi tart also includes a cream of gochu garu sauce, chili oil, and soy pearls.

Ingredients

300gWater
kitchen salt with iodine
Nori sheets
Limes
200gSushi rice
Rice vinegar with smoked sakura cherry wood

Gochugaru sauce sweet flame
Duck ham

100gJapanese mayonnaise
30gGochugaru sauce sweet flame

Soy pearls
Radish pink meat
Chili oil
Ghoa cress single box

Preparation

  1. Cook the sushi rice with the water in the rice cooker.
  2. Once cooked, season with the sakura vinegar, lime zest, and salt to taste.
  3. Roll out the rice between two silicone mats and let cool.
  4. Cut out the rice with a 12 cm cutter.
  5. Stack the nori sheets with the rice so that nice layers are formed, moisten the side with water so the overhanging nori covers the side of the cake.
  6. Then cut into wedges with a sharp wet knife.

  1. Cut the duck ham to the desired size.
  2. Sear these pieces in oil, let them drain on paper, and then mix with the spicy sauce.

  1. Mix both ingredients and transfer to a piping bag.

  1. Slice the radish into thin slices. Cut out the radish with the desired cutter and season with oil and salt.
  2. Place the pieces of 'sushi cake' in the desired spot on the plate and put a dot of the cream on each point. Arrange a piece of radish on the cream and add another dot of cream on the radish. Garnish with soy pearls and ghoa cress.
  3. Drizzle the chili oil around the 'sushi cake'.