Sushi Cake

By dlroos

You can try other meats instead of crab. Play around with this and find your favorite.

Ingredients

• 6 cups of cooked sushi rice, mixed with 1/2 cup of rice wine vinegar
• 1 cucumber (shred, strain and squeeze out water)
• Shredded carrots
• Sesame Seeds
• Imitation Crab w/ Spicy Mayo (mix of mayo + sriracha hot sauce)
• Ginger
• Soy sauce
• Avocado (optional on top or as filling)

Details

Servings 1
Adapted from loveumadly.com

Preparation

Step 1

In a spring form pan* (8 or 9 inch to these measurements) Make first layer of rice by “smushing” into pan with WET hands. Make sure you get it all the way to the sides. Sprinkle sesame seeds on top of layer, generously. Layer strained cucumber. With wet hands, press thin layer of rice on top of cukes. Seeds. Layer of carrots. Rice + seeds. Crab mixture. Final layer of rice + seeds.

Leave cake in fridge to set. Take out 20 minutes before you are ready to serve. Release spring form and enjoy!

* If you don’t have a spring form pan, you can make this in a large pot and line the entire bottom and side with saran wrap. Line it so you can lift the cake out of the pan by pulling up the wrap.