Sushi Rice Cake

Begin by thoroughly rinsing rice under cool running water until the water is crystal clear and free of impurities. Combine the rinsed rice with an equal amount of water in a covered saucepan and bring to a rolling boil. Cover the saucepan, then reduce the heat to a low simmer and let it cook until the rice is tender and fluffy, approximately 15 minutes.

Simultaneously, combine vinegar, sugar, and salt in a saucepan over medium heat, stirring constantly until the sugar has dissolved. Remove the saucepan from the heat and let it cool to room temperature.

In a separate mixing bowl, blend softened cream cheese with mayonnaise until they form a smooth and creamy paste.

Once the rice is cooked, transfer it to a large mixing bowl. Sprinkle half of the vinegar sauce over the hot rice and gently mix until well combined. Taste and adjust the seasoning as needed by adding more vinegar sauce if desired.

Next, empty half of the cooked rice into a springform pan and press it down gently to fill the bottom of the pan. Spread half of the cream cheese-mayonnaise mixture evenly over the rice in the pan.

Layer crabmeat, cucumber, avocado, and cold cream cheese over the top of the rice in that order. Spread the remaining cream cheese-mayonnaise mixture evenly over the top of the layers.

Empty the remaining rice into the pan and press it down firmly to ensure all layers are securely in place. Garnish with sesame seeds.

Place the sushi cake in the refrigerator for at least 2 hours before serving. To serve, combine soy sauce, orange juice, and lime juice in a bowl. Carefully remove the sushi cake from the springform pan and serve it with the soy sauce mixture.

Note: The key to a successful sushi cake is allowing it to chill in the refrigerator for at least 2 hours before serving, which will allow the flavors to meld together and the textures to set.