Sushi Cake Appetizer

The appertizer shown in the pictures below is prepared by a Chef at a restaurant in Guangzhou, China. The outside is a pastry shell coated with pie filling. Inside is sushi rice topped with salmon roe, cooked shrimp and tobiko. Athough it looks like a cake, it is actually a sushi. Cool!

Below is a dessert created by a chef at the same restaurant.

Hello Kitty Japanese Snack

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Exposure to Mercury from Fish Pose No Detectable Heart Risk

Though repeatedly linked to neurological deficits in children and unborn babies, Americans’ level of exposure to mercury from sources such as fish is not associated with a higher risk of heart disease, stroke or other cardiovascular disease, a new study by researches at Harvard Medical School suggests.

Health experts have long advised the public to balance the health benefits of fish (which often contains healthy omega-3 fatty acids) with the potential of mercury exposure from doing so.

Not only was no link between mercury and higher cardiovascular disease found, the study said, but participants with higher mercury levels actually experienced slightly lower heart disease rates. Mozaffarian and his team attributed this to the other beneficial effects of fish consumption.

The authors noted that their research should not change advisories for eating fish with higher mercury levels among women who are or may become pregnant.

The study is published in the New England Journal of Medicine.


Sable Fish with Smoky and Sweet Barbeque Flavour


4 5-oz portions sable fish

1/4 cup + 2 Tbsp sake
1/4 cup + 2 Tbsp dark Chinese soy sauce
1/2 cup maple syrup

Mushroom Consommé

4 Tbsp olive oil
2 cups mixed wild mushrooms
1/2 medium onion, finely diced
2 Tbsp honey
1/4 cup sherry vinegar
1/2 cup white wine
2 cups vegetable stock
2 Tbsp butter

Creamed Leeks

1/2 cup butter
4 Tbsp olive oil
2 medium leeks, sliced 1/4″ thick
1 cup 35% cream



  1. Combine all ingredients. Marinate fish, in fridge, up to 12 hours.

Mushroom Consommé

  1. In a saucepan, heat oil over medium heat. Add onion and mushroom. Caramelize until a rich golden brown. Add honey and cook one min. De-glaze pan with vinegar and wine. Simmer. Reduce by half. Add stock. Simmer until liquid has reduced by 1/3.
  2. In a frying pan, brown butter over high heat. Once the butter foams, and milk solids turn dark brown, remove from heat. Add to consommé. Strain mixture through a fine sieve, squeezing all liquid from the mushrooms.

Creamed Leeks

  1. In a frying pan, combine butter and oil. Heat on medium high, adding leeks. Sweat until leeks are soft and transtuscent. Add cream. Allow mixture to simmer until thickened. Salt and pepper to taste.

Sable Fish

  1. Place fish on a non-stick oven safe pan with 1 Tbsp olive oil. Bake at 350ºF for 7 minutes. Garnish dish with arugula and radish microgreens.

Source: Winnipeg Magazine