Ingredients:

  • 2 cups sushi rice
  • 2 1/2 cups water
  • 1/4 cup rice vinegar
  • 2 tbsp white sugar
  • 1 tsp salt
  • 2 large ripe avocados, thinly sliced
  • 1 large English cucumber, finely diced
  • 1/2 cup spicy crab salad (imitation crab, kewpie mayo, sriracha)
  • 2 tbsp furikake Japanese rice seasoning
  • 1/2 lb sashimi-grade salmon, diced
  • 1/2 lb sashimi-grade tuna, diced
  • 2 tbsp masago or tobiko
  • 1 tbsp black and white sesame seeds
  • Pickled ginger, wasabi, and soy sauce for serving

Instructions:

  1. Rinse sushi rice until water runs clear. Cook rice with 2.5 cups of water in a rice cooker or pot. While hot, fold in rice vinegar, sugar, and salt. Allow to cool to room temperature.
  2. Dice sashimi-grade salmon and tuna into 1/2 inch cubes. Prepare the spicy crab salad by mixing imitation crab with mayo and sriracha.
  3. Line a 6-inch or 8-inch springform pan with plastic wrap, ensuring plenty of overhang on the sides for easy removal.
  4. Press half of the seasoned sushi rice firmly into the bottom of the pan using a dampened spatula. Sprinkle with a layer of furikake.
  5. Layer the sliced avocado and diced cucumber over the rice, pressing down gently to stabilize.
  6. Spread the spicy crab salad evenly over the vegetable layer.
  7. Press the remaining sushi rice over the crab layer to create a flat, even surface.
  8. Artfully arrange the diced salmon and tuna on top of the final rice layer in a mosaic pattern.
  9. Refrigerate the cake for 15–20 minutes to allow the layers to set.
  10. Carefully release the springform latch, lift the ring, and peel back the plastic wrap. Garnish with masago, sesame seeds, and microgreens before slicing.