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Sushi Cake

Recipe photo courtesy of Anna Williams

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.

Source: Martha Stewart Living, December 2002
Servings

Ingredients

Directions

Cook's Notes

Wasabi, nori, and pickled ginger can be found in the Asian-food section of some supermarkets.

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  • LiLiLime
    10 NOV, 2011
    Unlike the picture, I would cover the entire top with crab! Also, since refrigerating rice messes up the texture, I would prefer to keep it in a cool place, and not let it sit around
    Reply
  • Ososweetswede
    13 MAR, 2011
    The recipe in the magazine called for 4 oz. of jumbo lump crabmeat, picked over. I would use Dungeness.
    Reply
  • marym
    28 DEC, 2010
    I have read the ingredient list 5X looking for crab. Nowhere is it mentioned. However, the instructions mention crab. What kind? How much?
    Reply

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