Sushi Cake? Why Not!: California Maki CakeAugust 7, 2018
- Mikka WeeWords
This idea right here is pretty ingenious: fill a round tray with sushi rice, top it with cucumber, crabsticks, mango, Japanese mayo, tobiko, and you’ve just created an unusual take on California Maki. No need to put your obsessive compulsive cap on and roll sushi perfectly in nori.
Call it a rice topping, or a California Maki dump, or whatever. This is technically a grab-and-go potluck dish that’ll appease any sushi lover’s tummy. It’s a pretty good idea if you get an immediate call from a family member or friend involving a last minute holiday feast that requires your attendance (and food contribution).
Jiro Ono won’t be pleased if he finds out about this. But then again, you’re no sushi master, so you’re forgiven by default.
California Maki “Cake”
Total Time: 30 minutes / Yield: 6-8 servings
Ingredients for the Sushi Rice
- 2 cups Japanese rice grains
- 2 cups water
- 1/4 cup Japanese vinegar
- 2 tbsp sugar
- 2 tbsp mirin
- 3/4 tsp salt
Ingredients for the Sushi Toppings
- 1/2 pack imitation crabsticks (about 15 pcs), sliced into 4 and fluffed
- 1 pc mango, chopped
- 1 pc cucumber, sliced into strips
- 2 tbsp tobiko
- 1/2 cup Japanese mayonnaise
Procedure for Sushi Rice
- Cook rice as how you would with normal rice.
- Once rice is cooked, fluff rice.
- Prepare seasoning by boiling all ingredients together just until sugar and salt is dissolved.
- Pour over cooked fluffed rice and mix well.
- Cover with damp cloth and set aside.
- Layer rice on serving plate.
- Top with mayonnaise.
- Arrange cucumber strips, mangoes, and tobiko.