Sushi Cake

Name: Sushi Cake
Total time: 175
Yield: 16
Ingredients: 3 cups medium-grain white rice, uncooked; 3 cups water; ½ cup rice vinegar; ½ cup white sugar; 1 teaspoon salt; 1 (8 ounce) package cream cheese, softened; 6 tablespoons mayonnaise; 2 cups imitation crabmeat; 2 cups thinly sliced cucumber; 1 medium avocado, thinly sliced; 1 (8 ounce) package cold cream cheese, cut into thin strips; 2 teaspoons sesame seeds, or to taste; 1 ½ cups soy sauce; 1 medium lime, juiced; 2 medium oranges, juiced

Recipe by male from allrecipes.com

Appetizer 3 Hr. 55 Mins.

Ingredients

16 servings

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3 cups medium-grain white rice, uncooked
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3 cups water
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½ cup rice vinegar
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½ cup white sugar
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1 teaspoon salt
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1 (8 ounce) package cream cheese, softened
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6 tablespoons mayonnaise
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2 cups imitation crabmeat

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2 cups thinly sliced cucumber
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1 medium avocado, thinly sliced
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1 (8 ounce) package cold cream cheese, cut into thin strips
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2 teaspoons sesame seeds, or to taste
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1 ½ cups soy sauce
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1 medium lime, juiced
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2 medium oranges, juiced

Instructions

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.
Meanwhile, mix vinegar, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Remove from the heat and let cool.
Combine softened cream cheese and mayonnaise in a blender; process until creamy.
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.
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.
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.