Sushi Loaf with Wasabi Mayonnaise

By stancec44

Do double layers shrimp and crab. Use all wasabi on layers. Use wasabi past, not powder. Serve with soy sauce, too.
Can be made ahead and chilled until ready to serve.

Ingredients

• Sushi Loaf
• 1/2 c. rice-wine vinegar
• 1 Tbsp. coarse salt
• 2 Tbsp. sugar
• 3 3/4 c. water
• 3 c. sushi rice
• 2 Tbsp. mayo
• 2 tsp. fresh chives, finely chopped
• 2 Tbsp. wasabi PASTE
• 1 tsp. freshly squeezed lemon juice
• Coarse salt and freshly ground pepper
• 4 oz. jumbo lump crabmeat, picked over
• 4 oz. cooked large shrimp, peeled, deveined and roughly chopped, plus sever more whole shrimp for garnish
• 3 sheets nori
• 2 Tbsp. pickled ginger, finely shredded, plus more for garnish
• 1 tsp. toasted sesame seeds, for garnish
• Radish sprouts for garnish
• Wasabi Mayo
• 1 tsp. wasabi paste
• 1 tsp. freshly squeezed lemon juice
• 1/2 c. mayo.

Preparation

Step 1

Sushi Loaf
In a small bowl, whisk together vinegar, salt and sugar; set aside. Place the water and rice in a large saucepan; bring to a boil over high 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 fully incorporated. Let cool completely, stirring occasionally.

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

Toast nori sheets to enhance their flavor (using tongs, wave each sheet over a gas burner, flipping and turning until crisp and darkened in color, 30-60 seconds – both changes are subtle, so watch carefully).

Assemble cake: Place a nori 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 with wasabi mixture. Place a nori sheet on top and spread with 1 c. rice. Level with rolling pin as before, and brush rice with wasabi mix. Arrange crab mix evenly on top; sprinkle with remaining tablespoon ginger. Spread with 1 c. rice. Place remaining nori sheet on top; cover with remaining 2 1/2 c. rice and level cake with rolling pin. Trim edges, using a wet and sharp knife, and transfer cake to a plate (I use a small cookie sheet, personally). Cover with plastic wrap; 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, radish sprouts, shrimp, and toasted sesame seeds. Serve with Wasabi Mayo.

Wasabi Mayo
(can be made up to 1 day ahead)
1/2 c.

Combine all the above in a small bowl and stir well to combine. Store, covered with plastic wrap, in the refrigerator until ready to serve.