Put the rice in a deep bowl with cold water and wait until the water takes on a light white color. Strain the rice and repeat until the water remains clear.
In a saucepan over medium heat combine the rice with 5 cups of water. Cover and let the water boil, lower to a low heat and cook for 10 minutes or until all the water has been absorbed.
Remove the lid and leave the rice at room temperature for 5 minutes.
Pour the rice upon a wooden board. In another bowl 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 circular cake pan with vegetable oil spray or sesame oil.
Chop the surimi and the onion cambray. Cut into slices the cucumber (without seeds) and the avocado. Add a few drops of lemon so it does not turn dark.
In a bowl mix the surimi, onion and mayonnaise.
Make the cake by first placing a thick layer of rice, then one of surimi, then one of cucumber and one of avocado, repeat and finish with another thick layer of rice.
Press the cake down and cover with self-adhesive film and refrigerate.
Garnish with black sesames just before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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