crab sushi cake

Posted July 23, 2020
Serves: 6
Time: 100 mins

Crab Sushi Cake. Something different for your weekday meals.


1 cup sushi rice

1 ¼ cups water

4 tablespoons rice vinegar

1 tablespoon sugar

1 teaspoon salt

3 cucumbers

1 avocado

15 surimi crab sticks

2 tablespoons mayonnaise

nori sheets

toasted sesame

How to Cook:

In a small bowl, whisk together vinegar, salt and sugar. Set aside.

Rinse the rice well in a strainer. Put aside to drain for 1 hour until the rice dries. Then, combine with water in a medium saucepan and bring to a boil. Reduce to low heat, and cover and cook for 12 minutes. Remove from heat and keep the lid closed for another 10 minutes.

Transfer rice to a non-metallic tray. Gradually add the rice vinegar mix and stir with a wooden spoon. It is best to fan the rice so it cools down.

In a separate bowl, mix crab with mayonnaise.

Cut cucumbers and avocado thinly.

Put plastic wrap in a rectangular cake pan (25 cm length) and sprinkle the toasted sesame on the bottom. Put ½ of the sushi rice on top of the sesame and flatten the rice.

Place Nori sheets over the rice. First, spread the cucumbers, then, the crab mixture, and then, the avocados. Lastly, cover with another Nori sheet and the rest of the rice.

Cover the rice with the plastic wrap and flatten the rice with the palm of your hands.

Place in the refrigerator for around 2 hours. Then, turn the cake pan over into a large plate. Remove the pan and the plastic wrap.

Serve with wasabi, soy sauce and pickled ginger.

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