Put the rice in a deep container with cold water and watch as the water takes on a slight white color. Drain the rice and repeat until the water remains clear.
In a pot over medium heat, combine the rice with 5 cups of water. Cover and let the water come to a boil, then lower to a simmer and cook for 10 minutes or until all the water has been absorbed.
Remove the lid and let the rice sit at room temperature for 5 minutes.
Pour the rice onto a wooden board. In another container, mix the vinegar with the sugar and salt and add to the rice. Mix with a wooden spatula without crushing the rice. Allow the rice to cool.
Grease a round cake mold with vegetable oil spray or sesame oil.
Chop the surimi and green onion. Slice the cucumber (seedless) and avocado. Add a few drops of lemon to prevent browning.
In a bowl, mix the surimi, onion, and mayonnaise.
Make the cake by first placing a thick layer of rice, then one of surimi, followed by one of cucumber and one of avocado, repeat and finish with another thick layer of rice.
Press down on the cake with plastic wrap and refrigerate.
Garnish with black sesame seeds just before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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