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Sushi Cake
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
175 minutes
Wow your guests with a stunning sushi cake featuring layers of rice, crab, avocado, and cream cheese drizzled with a zesty soy-citrus sauce.
Ingredients:
  • 3 cups medium-grain white rice, uncooked
  • 3 cups water
  • 0.5 cup rice vinegar
  • 0.5 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
  • 1.5 cups soy sauce
  • 1 medium lime, juiced
  • 2 medium oranges, juiced
Instructions:
  • Thoroughly wash rice with cool water until water runs clear. Combine rice and water in a covered saucepan and bring to a boil. Simmer on low heat, covered, until tender, about 15 minutes.
  • Combine vinegar, sugar, and salt in a saucepan over medium heat, stirring until the sugar dissolves. Remove from heat and allow to cool.
  • Blend together the softened cream cheese and mayonnaise until smooth and creamy.
  • In a large mixing bowl, toss the cooked rice with half of the vinegar sauce, adding more to taste. Press half of the rice mixture gently into the bottom of a springform pan.
  • Smooth half of the creamy cheese-mayo blend atop the rice in the pan. Layer crab, cucumber, avocado, and chilled cream cheese on top in that sequence. Spread the rest of the creamy cheese-mayo mix over the layers. Empty the rest of the rice into the pan and press down firmly. Sprinkle sesame seeds on top. Chill in the fridge for at least 2 hours before serving.
  • When ready to serve, combine soy sauce, orange juice, and lime juice in a bowl. Remove the sushi cake from the springform pan and drizzle with the flavorful sauce.

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