Prep Time::35 mins
Cook Time::20 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 55 mins
Servings::16
Yield::16 servings
Ingredients
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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
Directions
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.
Cook's Notes:
Smoked salmon can be used instead of crabmeat.
I use Calrose rice.
Editor's Note:
Nutrition data for this recipe includes the full amount of citrus-soy sauce. The actual amount of sauce consumed will vary.