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Cake by Jodi Wittenberg, The Spicy Peach

Traditional Japanese Sushi is artistically rolled and individually and meticulously pressed, layered and sliced. Talented sushi chefs create each roll as a work of art.
"Aha" busy readers! Our sushi cake is made in a spring-form pan, and our even quicker version, the sushi trifle, is layered in a glass bowl. When people see and taste our sushi trifle or cake, they say: How did you do that? Well, here's how:


4 cups cooked sushi rice
2 avocados, chopped
2 cucumber, chopped
2 scallions, chopped
1 lb. kosher surimi crab, chopped

1/3-cup rice vinegar
1/3-cup sugar
½ teaspoon salt
1 Tablespoon toasted sesame oil
2 tablespoons vegetable oil
2 tablespoons finely chopped ginger
Sesame seeds, scallions for garnish


Sushi Cake
Whisk dressing ingredients;
Mix cooked rice with half of dressingMix cucumbers with other half of dressing and let marinate for 30 minutes or more
Line a spring-form pan with plastic wrap or parchment- so that extra wrap extends beyond edges of pan
Press in half of cooked rice
Drain cucumbers
Top rice with cucumbers, crabmeat, scallion and avocado
Top with remainder of cooked rice- press down slightly
Refrigerate overnight
Unmold by opening spring-form sides and pulling out with sides of parchment or plastic

Garnish with nori chips, additional cucumbers, avocados
Serve with pickled ginger, soy sauce and wasabi
Smoked salmon can be substituted for faux crab. Or, the entire cake can be made vegetarian.

Sushi Trifle
Follow above recipe and layer it all in a large clear glass trifle bowl or platter with sides, or in individual trifle glasses. It can be served immediately or refrigerated for a few hours.


Serves 8 as an appetizer

Recipe: Kosher, fish, appetizer, vegetarian

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