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Ingredients

Serves 8 to 10

• 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 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 serving

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.

Martha Stewart