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Gallery Sushi Cake Credit: Anna Williams Recipe Summary Servings: 10
Ingredients Ingredient Checklist 1/2 cup rice-wine vinegar 1 tablespoon coarse salt 2 tablespoons sugar 3 3/4 cups water 3 cups sushi rice 2 tablespoons mayonnaise 2 teaspoons fresh chives, finely chopped 2 tablespoons powdered wasabi, mixed with two tablespoons water 1 teaspoon freshly squeezed lemon juice Coarse salt and freshly ground pepper 4 ounces jumbo lump crabmeat, picked over 4 ounces cooked large shrimp, peeled, deveined, and roughly chopped, plus several more for garnish 3 sheets nori (paper-thin dried seaweed) 2 tablespoons pickled ginger, finely shredded, plus more for garnish 1 teaspoon toasted sesame seeds, for garnish Radish sprouts, for garnish Wasabi Mayonnaise for Sushi Cake
Cook’s Notes Wasabi, nori, and pickled ginger can be found in the Asian-food section of some supermarkets.
Gallery Sushi Cake Credit: Anna Williams
Recipe Summary Servings: 10
Gallery
Sushi Cake Credit: Anna Williams
Sushi Cake
Credit: Anna Williams
Sushi Cake
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 1/2 cup rice-wine vinegar 1 tablespoon coarse salt 2 tablespoons sugar 3 3/4 cups water 3 cups sushi rice 2 tablespoons mayonnaise 2 teaspoons fresh chives, finely chopped 2 tablespoons powdered wasabi, mixed with two tablespoons water 1 teaspoon freshly squeezed lemon juice Coarse salt and freshly ground pepper 4 ounces jumbo lump crabmeat, picked over 4 ounces cooked large shrimp, peeled, deveined, and roughly chopped, plus several more for garnish 3 sheets nori (paper-thin dried seaweed) 2 tablespoons pickled ginger, finely shredded, plus more for garnish 1 teaspoon toasted sesame seeds, for garnish Radish sprouts, for garnish Wasabi Mayonnaise for Sushi Cake
Directions
In a small bowl, whisk together vinegar, salt, and sugar; set aside. Place the water and rice in a large saucepan; bring to a boil over high heat. Reduce heat to low; simmer, covered, until rice has absorbed all water, about 15 minutes.
Transfer rice to a large bowl. Stirring constantly, slowly add reserved vinegar mixture until fully incorporated. Let cool completely, stirring occasionally.
In a medium bowl, whisk together mayonnaise, chives, two teaspoons wasabi mixture, and lemon juice; season with salt and pepper. Let stand 10 minutes at room temperature. Transfer to a nonreactive bowl, and add crab, shrimp, and one tablespoon ginger. Mix well to combine.
Toast nori sheets to enhance their flavor: Using tongs, wave each sheet over a gas burner or Sterno flame, flipping and turning until crisp and darkened in color, 30 to 60 seconds; both changes are subtle, so watch carefully.
Assemble cake: Place a nori sheet, shiny side down, on a dry work surface, and cover, using moistened fingers, with 2 1/2 cups rice. Cover with plastic wrap, level with rolling pin (remove plastic wrap), and brush with wasabi mixture. Place a nori sheet on top, and spread with one cup rice. Level with a rolling pin, and brush rice with wasabi mixture. Arrange crab mixture evenly on top; sprinkle with remaining tablespoon ginger. Spread with one cup rice. Place remaining nori sheet on top; cover with 2 1/2 cups rice, and level cake with rolling pin. Trim edges, using a wet and sharp knife, and transfer cake to a plate. Cover with plastic wrap; refrigerate at least two hours or overnight.
To serve, slice cake crosswise into three equal pieces. Place on a platter, and garnish with pickled ginger, radish sprouts, shrimp, and toasted sesame seeds. Serve with wasabi mayonnaise.
Cook’s Notes Wasabi, nori, and pickled ginger can be found in the Asian-food section of some supermarkets.
Cook’s Notes
Wasabi, nori, and pickled ginger can be found in the Asian-food section of some supermarkets.
Reviews (3)
Add Rating & Review 81 Ratings 5 star values: 10 4 star values: 15 3 star values: 29 2 star values: 15 1 star values: 12
Reviews (3)
Add Rating & Review 81 Ratings 5 star values: 10 4 star values: 15 3 star values: 29 2 star values: 15 1 star values: 12
Add Rating & Review
81 Ratings 5 star values: 10 4 star values: 15 3 star values: 29 2 star values: 15 1 star values: 12
81 Ratings 5 star values: 10 4 star values: 15 3 star values: 29 2 star values: 15 1 star values: 12
81 Ratings 5 star values: 10 4 star values: 15 3 star values: 29 2 star values: 15 1 star values: 12
5 star values: 10 4 star values: 15 3 star values: 29 2 star values: 15 1 star values: 12
Martha Stewart Member Rating: Unrated 11/10/2011 Unlike the picture, I would cover the entire top with crab! Also, since refrigerating rice messes up the texture, I would prefer to keep it in a cool place, and not let it sit around Martha Stewart Member Rating: Unrated 03/13/2011 The recipe in the magazine called for 4 oz. of jumbo lump crabmeat, picked over. I would use Dungeness. Martha Stewart Member Rating: Unrated 12/28/2010 I have read the ingredient list 5X looking for crab. Nowhere is it mentioned. However, the instructions mention crab. What kind? How much?Martha Stewart Member
Rating: Unrated 11/10/2011
Unlike the picture, I would cover the entire top with crab! Also, since refrigerating rice messes up the texture, I would prefer to keep it in a cool place, and not let it sit around
Rating: Unrated
Rating: Unrated 03/13/2011
The recipe in the magazine called for 4 oz. of jumbo lump crabmeat, picked over. I would use Dungeness.
Rating: Unrated 12/28/2010
I have read the ingredient list 5X looking for crab. Nowhere is it mentioned. However, the instructions mention crab. What kind? How much?
All Reviews for Sushi Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sushi Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
