Ingredients checklist
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Yellowtail (Himachi) Tartare Mini Sushi Cake

30 minutes
1 hour 30 minutes

I am so excited to kick off my sushi series and share this beautiful yellowtail mini sushi cake with you! The diced yellowtail is marinated with soya, yuzu ponzu, finely chopped jalapeños, spring onion and red pepper.  I flavoured the sushi rice with sushi vinegar, soya and furikake, a Japanese seasoning made up of sesame seeds, salted shiso leaf and nori (seaweed), the furikake and soya give the rice the perfect seasoning so you don’t miss the taste of the seaweed or need to dip in soya sauce.  Ribbons of cucumber were wrapped around the top of the cake giving another dimension of texture and vibrancy.


  1. Place cooked hot sushi rice in a wooden bowl and season with sushi rice vinegar, 2 tsps soya sauce and the furikake, mix well and cover with a damp tea towel
  2. Place cut yellowtail in a glass bowl with the remaining soya sauce, spring onions, jalapeño, red pepper, light soya and yuzu ponzu sauce, cover and refrigerate for 1 hour
  3. Grease or brush the inside of the cooking ring and with a little sesame oil, grease your chopping board a little too so the cake can be easily removed
  4. Place the cooking ring on the greased board and fill 1/3 way up with the seasoned sushi rice, flatten the rice with the ring pusher
  5. Fill another 1/3 way up with some of the tartar (about half of it) and again flatten with the ring pusher
  6. Add more sushi rice to the cooking ring to fill it to the top and again flatten with the ring pusher
  7. Slowly lift the ring upwards and add the remaining tartare, carefully remove the ring and place the cucumber ribbons around the top to hold the tartare in place
  8. Serve immediately and enjoy!