Sushi Cake

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Description

Perfect for parties or reunions everybody will love it.

Ingredients

  • 3 cups medium-grain white rice, uncooked
  • 3 cups water
  • ½ cup rice vinegar
  • ½ cup white sugar
  • 1 teaspoon salt
  • 1 (8 ounce) package cream cheese, softened
  • 6 tablespoons mayonnaise
  • 2 cups imitation crabmeat
  • 2 cups thinly sliced cucumber
  • 1 medium avocado, thinly sliced
  • 1 (8 ounce) package cold cream cheese, cut into thin strips
  • 2 teaspoons sesame seeds, or to taste
  • 1 ½ cups soy sauce
  • 1 medium lime, juiced
  • 2 medium oranges, juiced

Instructions

  1. Rinse rice under cool water until water is no longer cloudy and runs clear. Combine rice and water in a covered saucepan and bring to a boil. Cover
  2. reduce heat to low
  3. and simmer until tender
  4. about 15 minutes.
  5. Meanwhile
  6. mix vinegar
  7. sugar
  8. and salt together in a saucepan over medium heat until sugar dissolves. Remove from the heat and let cool.
  9. Combine softened cream cheese and mayonnaise in a blender; process until creamy.
  10. Transfer cooked rice to a large mixing bowl. Sprinkle 1/2 of the vinegar sauce over the hot rice; mix gently. Taste and add more vinegar sauce if desired. Empty 1/2 of the cooked rice into a springform pan; press down gently to fill the bottom of the pan.
  11. Spread 1/2 of the cream cheese-mayonnaise mixture on top of the rice in the pan. Layer crabmeat
  12. cucumber
  13. avocado
  14. and cold cream cheese over top
  15. in that order. Spread the remaining cream cheese-mayonnaise mixture over top. Empty the remaining rice into the pan and press downwards until layers are firmly packed. Garnish with sesame seeds. Place in the refrigerator for at least 2 hours before serving.
  16. To serve
  17. mix soy sauce
  18. orange juice
  19. and lime juice in a bowl. Dismount the sushi cake from the springform pan and serve it with the soy sauce.

Prep Time: 35 mins

Cook Time: 20 mins

Total Time: 2 hrs 55 mins

Servings: 16

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