As you read last week, my mother-in-law is a spectacular host and I’m not just saying that because she stuffed me with all sorts of cellulite-inducing, cavity-creating goodies the past few days (or because she’s reading this). The thing I love most about our visits is when we are just standing around her kitchen on a casual Saturday afternoon and she lays out a “little snack” for us. The kitchen island quickly fills with white fish salad, egg salad, corned beef, tomato and arugula salad, still warm baguettes, ginger soy salmon, perogin… and often something very special. Sushi cake. It’s the best gift she’s ever given me. Ok, second to her son.
Sushi Cake Recipe
6 cups of cooked sushi rice, mixed with 1/2 cup of rice wine vinegar (this is plenty of rice, you can make it with less – i just like to make extra)
1 cucumber (shred, strain and squeeze out water)
Imitation Crab w/ Spicy Mayo (mix of mayo + sriracha hot sauce)
Avocado (optional on top or as filling)
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 mins 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.