Add some oil to a hot none stick cooking pan, add fish to it and pan fry each side until lightly golden brown for about 3-4 minutes in total. ( don’t over cook it)
Add 2/3 of the sauce to the fish and simmer for about 10 minutes or until the sauce is thickening.
Precook everything that needs to be cooked, steam the fish and crab stick over the water; pan fried thin sliced spam; scramble the eggs then pan fried the egg to make a whole piece egg.
When rice is ready, add 3Tbsps Japanese sushi vinegar and mix well. Then add the rice seasoning also mix well.
Get a 6 inch cake pan, tear a big piece of plastic wrap and cover the inside of the cake pan so when you finish the cake you can easily pull it out of the pan.
Add one thin layer of rice on the bottom and press it down firmly by using another piece of plastic wrap.
Add the eel evenly on the rice, then add another layer of rice, press down firmly using the plastic wrap again.
Repeat the above process with the rest of ingredients.
When done use the edge of the plastic wrap to pull the whole thing out of the pan and leave it on a plate.
Rice seasonings
Tips:
If you do not have the rice seasoning, you don’t have to use it. For the layers, use any kind of your favorite ingredients, I wanted to use avocado that day, but they were too hard to cut open. If you don’t have a cake pan, use any deep container you have at home will be fine too.
CaiQin's Kitchen 