Sushi Cake

Disclaimer: Much to the chagrin of my meat obsessed, Nebraska reared family, I’m a vegetarian; however, I will make exceptions every once in a while, especially if my friend Ale is cooking, because she is an amazing cook. Today, I’m sharing her recipe for Sushi cake, which she made for us a few weeks ago. It is most definitely not vegetarian, but is so delicious I had to share.

Ingredients:

2 Cups Jasmine Rice
3 Tbsp Rice Wine Vinegar
2 Tbsp Sugar
4 1/4 Cups Water
1/4 Cup Soy
4 Oz Whipped Cream Cheese
1 Cucumber
3/4 Cup Shredded Carrots
1 Large Avocado or 2 Small Avocados
2 Limes
1 1/4 Lb Imitation Crab
4 Sheets Nori Seaweed
Furikake Rice Seasoning

Directions:

1. Combine 4 cups of water and 2 cups of jasmine rice in a saucepan. Stir in 3 tbsp rice wine vinegar and 2 tbsp sugar. Bring it to a boil and let boil until the water level is even with the rice. Turn the stove to low and cover. Check after 15 minutes. If it is done, then let it cool.

2. Peel the cucumber and cut it in half lengthwise. Remove the seeds and cut the cucumber into small strips.

3. Slice and peel the avocado.

4. Cover the inside of a bundt cake mold with saran wrap.

5. Wet your hands before grabbing a handful of rice. Press it into the bundt cake mold. Continue pressing rice into the mold until it is fully covered.

6. Cut the nori seaweed into strips and press them on top of the rice layer. Then put a layer of cucumber, carrot, avocado and imitation crab. Cover with 2 oz of whipped cream cheese.

7. Continue layering the cucumber, carrot, avocado, imitation crab, and whipped cream cheese until the bundt cake is full.