Ingredients
- 2 cups sushi rice
- 2 ½ cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 ripe avocado (thinly sliced)
- 1 cucumber (julienned or thinly sliced)
- 1 small carrot (julienned)
- ½ cup imitation crab meat or cooked shrimp (optional)
- 1 tbsp sesame seeds (black or white)
- 2 sheets nori (seaweed), cut into small strips or circles (optional for layering or topping)
- Soy sauce, pickled ginger, and wasabi (for serving)
Instructions
- Cook the Rice:
Rinse the sushi rice until the water runs clear. Cook with water in a rice cooker or pot. Once done, let it sit covered for 10 minutes. - Season the Rice:
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into the warm rice and let it cool to room temperature. - Prepare Your Cake Mold:
Use a springform pan, cake ring, or small bowl lined with plastic wrap for easy removal. - Assemble the Layers:
- Start with a layer of sushi rice at the bottom, pressing it down evenly.
- Add a layer of cucumber and carrots.
- Follow with crab meat or shrimp (if using).
- Add another layer of rice and press down.
- Top with sliced avocado, fanned out or arranged in a decorative pattern.
- Chill and Set:
Place in the fridge for 30 minutes to firm up (optional, but helps with slicing). - Finish and Garnish:
Carefully remove from mold. Sprinkle with sesame seeds and nori strips. - Serve:
Slice like a cake and serve with soy sauce, pickled ginger, and wasabi.
Let me know if you want to turn it vegan, add spicy mayo drizzle, or need a prettier plating idea!