Ingredients:

  • 2 cups sushi rice (400g)
  • 2 cups water (480ml)
  • 1/4 cup rice vinegar (60ml)
  • 2 tablespoons sugar (25g)
  • 1 teaspoon salt (5g)
  • 1 small cucumber, thinly sliced
  • 1 medium avocado, sliced
  • 1/2 pound (225g) imitation crab or cooked shrimp, chopped
  • 1 medium carrot, grated or julienned
  • 1/4 cup scallions (spring onions), chopped
  • 1/4 cup sesame seeds (toasted, optional)
  • 1 sheet nori (seaweed), cut into strips (for garnish)
  • Soy sauce, for serving

Instructions:

  1. Rinse sushi rice under cold water until the water runs clear.
  2. Cook in a rice cooker or pot with water until tender.
  3. Mix rice vinegar, sugar, and salt; heat until dissolved; then fold into the cooked rice.
  4. Let the rice cool to room temperature.
  5. Slice cucumber and avocado.
  6. Chop imitation crab or shrimp and grate or julienne the carrot.
  7. Chop scallions.
  8. Line the springform pan with plastic wrap for easy removal.
  9. Press half of the sushi rice into the bottom of the pan to form the base layer.
  10. Layer with cucumber, avocado, crab/shrimp, carrot, and scallions evenly.
  11. Top with the remaining sushi rice and press down firmly.
  12. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.
  13. Carefully remove the cake from the pan and peel off plastic wrap.
  14. Sprinkle with sesame seeds and garnish with nori strips.
  15. Cut into slices and serve with soy sauce.