Perfect for parties or reunions everybody will love it.
Ingredients
- medium-grain white rice, uncooked: 3 cups
- water: 3 cups
- rice vinegar: 0.5 cup
- white sugar: 0.5 cup
- salt: 1 tsp
- cream cheese: 1 pack (8 ounce pack, softened)
- mayonnaise: 6 Tbsp
- imitation crabmeat: 2 cups
- cucumber: 2 cups (thinly sliced)
- medium avocado: 1 piece (sliced)
- cream cheese: 1 pack (8 ounce pack, cut into thin strips, cold)
- sesame seeds: 2 tsp (to taste)
- ½ cups soy sauce: 1 piece
- medium lime: 1 piece (juiced)
- medium oranges: 2 piece (juiced)
Metric Conversion
Stages of cooking
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Rinse rice under cool water until water is no longer cloudy and runs clear. Combine rice and water in a covered saucepan and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 15 minutes.
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Meanwhile, mix vinegar, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Remove from the heat and let cool.
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Combine softened cream cheese and mayonnaise in a blender; process until creamy.
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Transfer cooked rice to a large mixing bowl. Sprinkle 1/2 of the vinegar sauce over the hot rice; mix gently. Taste and add more vinegar sauce if desired. Empty 1/2 of the cooked rice into a springform pan; press down gently to fill the bottom of the pan.
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Spread 1/2 of the cream cheese-mayonnaise mixture on top of the rice in the pan. Layer crabmeat, cucumber, avocado, and cold cream cheese over top, in that order. Spread the remaining cream cheese-mayonnaise mixture over top. Empty the remaining rice into the pan and press downwards until layers are firmly packed. Garnish with sesame seeds. Place in the refrigerator for at least 2 hours before serving.
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To serve, mix soy sauce, orange juice, and lime juice in a bowl. Dismount the sushi cake from the springform pan and serve it with the soy sauce.
