SUSHI CAKE

Sushi Cake image

Perfect for parties or reunions everybody will love it.

Provided by male

Time 2h55m

Yield 16

Number Of Ingredients 15

Previous Next

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

Steps:

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, reduce heat to low, and simmer until tender, about 15 minutes.
Meanwhile, mix vinegar, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Remove from the heat and let cool.
Combine softened cream cheese and mayonnaise in a blender; process until creamy.
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.
Spread 1/2 of the cream cheese-mayonnaise mixture on top of the rice in the pan. Layer crabmeat, cucumber, avocado, and cold cream cheese over top, 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.
To serve, mix soy sauce, orange juice, and lime juice in a bowl. Dismount the sushi cake from the springform pan and serve it with the soy sauce.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 45.4 g, Cholesterol 36.3 mg, Fat 16.3 g, Fiber 2.4 g, Protein 8.1 g, SaturatedFat 7.2 g, Sodium 1761.9 mg, Sugar 10.5 g