The Recipe

Sushi Cake

Name: Sushi Cake
Yield: servings:10
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

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

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Ingredients

DESCRIPTION

Serve this sushi cake as a precursor to a light Asian-style meal, or alone with hot or cold sake. Since no raw fish is used -- only cooked shrimp and lump crabmeat -- the cake can be made ahead of time and chilled until ready to serve.

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