1. Recipes

How to Make Sushi Cake - A Step-by-Step Guide

Sushi is a beloved Japanese dish that has gained immense popularity all over the world. It is a delicate and flavorful combination of seasoned rice, fresh seafood, and vegetables, all rolled together in nori seaweed. However, what if we told you that you can enjoy the delicious flavors of sushi in a whole new form? Introducing the Sushi Cake - a creative and visually stunning twist on the classic sushi roll.

The Sushi Cake takes the familiar ingredients of sushi and presents them in a...

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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

Information

  • Prep Time: 35 mins
  • Cook Time: 20 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 55 mins
  • Servings: 16
  • Yield: 16 servings

  • 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

    356 cal.

    • Total Fat: 16g
    • Saturated Fat: 7g
    • Cholesterol: 36mg
    • Sodium: 1762mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 2g
    • Total Sugars: 11g
    • Protein: 8g
    • Vitamin C: 14mg
    • Calcium: 52mg
    • Iron: 3mg
    • Potassium: 267mg

    Categories

    Sushi recipes
    Cake recipes