Sushi Cake

By stancec44

My Notes:Do double layers shrimp & crab. Use all wasabi on layers, and use wasabi paste, not powder. Serve with soy sauce on side.

Ingredients

• Mayonnaise (makes 1/2 c.):
• 1/2 1/2 1/2 rice wine vinegar
• 1/2 1/2 1/2 rice wine vinegar
• 1/2 1/2 1/2 rice wine vinegar
• 1 1 1 Tbsp. coarse salt
• 1 1 1 Tbsp. coarse salt
• 1 1 1 Tbsp. coarse salt
• 2 2 2 Tbsp. sugar
• 2 2 2 Tbsp. sugar
• 2 2 2 Tbsp. sugar
• 3-3/4 3-3/4 3-3/4 c. water
• 3-3/4 3-3/4 3-3/4 c. water
• 3-3/4 3-3/4 3-3/4 c. water
• 3 3 3 c. sushi rice
• 3 3 3 c. sushi rice
• 3 3 3 c. sushi rice
• 2 2 2 Tbsp. mayo
• 2 2 2 Tbsp. mayo
• 2 2 2 Tbsp. mayo
• 2 2 2 tsp. fresh chives, finely chopped
• 2 2 2 tsp. fresh chives, finely chopped
• 2 2 2 tsp. fresh chives, finely chopped
• 2 2 2 Tbsp. wasabi powder mixed with 2 Tbsp. water (I would use equivalent amt. of wasabi paste)
• 2 2 2 Tbsp. wasabi powder mixed with 2 Tbsp. water (I would use equivalent amt. of wasabi paste)
• 2 2 2 Tbsp. wasabi powder mixed with 2 Tbsp. water (I would use equivalent amt. of wasabi paste)
• 1 1 1 tsp. freshly squeezed lemon juice
• 1 1 1 tsp. freshly squeezed lemon juice
• 1 1 1 tsp. freshly squeezed lemon juice
• Coarse salt & freshly ground pepper
• Coarse salt & freshly ground pepper
• Coarse salt & freshly ground pepper
• 4 4 8 oz. jumbo lump crabmeat, picked over (I would use 8 oz.)
• 4 4 8 oz. jumbo lump crabmeat, picked over (I would use 8 oz.)
• 4 4 8 oz. jumbo lump crabmeat, picked over (I would use 8 oz.)
• 4 4 8 oz. cooked lg. shrimp, peeled, deveined and roughly chopped, plus several others (whole) for garnish (again, I would use 8 oz.)
• 4 4 8 oz. cooked lg. shrimp, peeled, deveined and roughly chopped, plus several others (whole) for garnish (again, I would use 8 oz.)
• 4 4 8 oz. cooked lg. shrimp, peeled, deveined and roughly chopped, plus several others (whole) for garnish (again, I would use 8 oz.)
• 3 3 3 sheets nori
• 3 3 3 sheets nori
• 3 3 3 sheets nori
• 2 2 2 Tbsp.pickled ginger, finely chopped, plus more for garnish
• 2 2 2 Tbsp.pickled ginger, finely chopped, plus more for garnish
• 2 2 2 Tbsp.pickled ginger, finely chopped, plus more for garnish
• 1 1 1 tsp. toasted sesame seeds for garnish
• 1 1 1 tsp. toasted sesame seeds for garnish
• 1 1 1 tsp. toasted sesame seeds for garnish
• Radish sprouts (or watercress) for garnish - just a very few
• Radish sprouts (or watercress) for garnish - just a very few
• Radish sprouts (or watercress) for garnish - just a very few
• Mayonnaise (makes 1/2 c.):
• Mayonnaise (makes 1/2 c.):
• 1 1 1 tsp. powdered wasabi mixed with 1 tsp. water (or equal amount paste)
• 1 1 1 tsp. powdered wasabi mixed with 1 tsp. water (or equal amount paste)
• 1 1 1 tsp. powdered wasabi mixed with 1 tsp. water (or equal amount paste)
• 1 1 1 tsp. freshly squeezed lemon juice
• 1 1 1 tsp. freshly squeezed lemon juice
• 1 1 1 tsp. freshly squeezed lemon juice
• 1/2 1/2 1/2 c. mayo
• 1/2 1/2 1/2 c. mayo
• 1/2 1/2 1/2 c. mayo

Details

Servings 8

Preparation

Step 1

In a small bowl, whisk the vinegar, salt and sugar; set aside. Place the water and rice in a large saucepan; bring to a boil over hight heat. Reduce heat to low; simmer, covered, until rice has absorbed all water, about 15 minutes.

Transfer rice to a large bowl. Stirring constantly, slowly add reserved vinegar mixture until fulling incorporated. Let cool completely, stirring occasionally.

In a med. bowl, whisk mayo, chives, 2 tsp. wasabi mixture and lemon juice; season with salt and pepper. Let stand 10 minutes at room temp. Transfer to a non reactive bowl, and add crab, shrimp and 1 Tbsp. ginger. Mix well to combine.

Toast nori sheets; Using tongs, wave each sheet over a gas burner, flipping and turning until crisped darkened in color, 30-60 seconds; both changes are subtle, so watch carefully.

Assemble cake:

Place a nor sheet shiny side down on a dry work surface and cover, using moistened fingers, with 2 1/2 c. rice. Cover with plastic wrap, level with rolling pin, remove plastic wrap, and brush rice with wasabi mixture.

Place a nori sheet on top and spread with one cup rice, level w/rolling pin and brush with wasabi mixture. Arrange crab/shrimp mix evenly on top; sprinkle with remaining 1 Tbsp. ginger. Spread with 1 c. rice. Place remaining nori sheet on top, cover with 2 1/2 c. rice and level with rolling pin.

Trim edges with a wet, sharp knife and transfer to a plate. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

To serve, slice cake crosswise into 3 equal pieces. Place on a platter and garnish with pickled ginger, shrimp, radish/watercress sprouts and toasted sesame seeds. Serve with Wasabi Mayonnaise.

Wasabi Mayonnaise:
Combine all ingredients in a small bowl and stir well to combine. Store, covered with plastic wrap, in refrigerator until ready to serve.