Roast Beef and Avocado Sushi Cake ( FUSION)


  •  ½ avocado
  • 0,044 lbs cucumber (seedless)
  • 1 tablespoon of mayonnaise
  • 0,10 lbs roast beef slices
  •  ½ nori leaf
  • 1 red and 1 yellow date tomato
  • some cress

For the omelet:

  • 1 fresh egg
  • 2 pinches of sugar
  • 1 pinch of salt
  • some vegetable oil

For the horseradish cream:

  • 1 teaspoon horseradish (glass jar)
  • 1 tablespoon of cream cheese
  •  2 tablespoons  Honey Teriyaki BBQ Sauce

 

for cake/bread baking tin, approx. 5,9x3,14x1,96 inc

For an omelet, mix eggs, sugar and salt well. Grease the non-stick pan with a paper towel moistened with oil. The egg mixture is poured into a cold pan and cooked over medium heat (so that it does not burn) until it is cooked and solidified. The omelet is crushed into small pieces with a potato masher.

Avocados and cucumbers are cut into small cubes and mixed with mayonnaise. The roast beef is cut into pieces.

For horseradish cream, horseradish and cream cheese are mixed well and poured into a small cream bag.

To finish, stretch foil on the baking dish and spread the roast beef slices. Add avocado-cucumber-mayonnaise mixture on it. Spread half of the sushi rice on top. First the nori leaf and then the omelet are placed on top and covered with the remaining sushi rice.

It is covered with stretch foil and pressed lightly so that there are no gaps. Tomatoes are washed and sliced.

To serve, remove the cling film, place a plate on it and turn the sushi cake upside down. Remove the remaining stretch foil and apply teriyaki sauce to the roast beef. Sushi cake is evenly decorated with horseradish cream from 4 places, garnished with tomato slices and cress and served. Sushi cake is served with soy sauce and enjoyed with pleasure.

ENJOY YOUR MEAL

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