Sushi Cake

Ingredients

1/2 cup rice-wine vinegar 1 tablespoon coarse salt 2 tablespoons sugar 3 3/4 cups water 3 cups sushi rice 2 tablespoons mayonnaise 2 teaspoons fresh chives, finely chopped 2 tablespoons powdered wasabi, mixed with two tablespoons water 1 teaspoon freshly squee ed lemon !uice "oarse salt and freshly ground pepper 4 ounces !umbo lump crabmeat, pic#ed over 4 ounces coo#ed large shrimp, peeled, deveined, and roughly chopped, plus several more for garnish 3 sheets nori $paper-thin dried seaweed% 2 tablespoons pic#led ginger, finely shredded, plus more for garnish 1 teaspoon toasted sesame seeds, for garnish &adish sprouts, for garnish 'asabi (ayonnaise

Directions
1) *n a small bowl, whis# together vinegar, salt, and sugar+ set aside) ,lace the water and rice in a large saucepan+ bring to a boil over high heat) &educe heat to low+ simmer, covered, until rice has absorbed all water, about 1- minutes)

2) .ransfer rice to a large bowl) /tirring constantly, slowly add reserved vinegar mixture until fully incorporated) 0et cool completely, stirring occasionally) 3) *n a medium bowl, whis# together mayonnaise, chives, two teaspoons wasabi mixture, and lemon !uice+ season with salt and pepper) 0et stand 11 minutes at room temperature) .ransfer to a nonreactive bowl, and add crab, shrimp, and one tablespoon ginger) (ix well to combine) 4) .oast nori sheets to enhance their flavor2 3sing tongs, wave each sheet over a gas burner or /terno flame, flipping and turning until crisp and dar#ened in color, 31 to 41 seconds+ both changes are subtle, so watch carefully) -) 5ssemble ca#e2 ,lace a nori sheet, shiny side down, on a dry wor# surface, and cover, using moistened fingers, with 2 1/2 cups rice) "over with plastic wrap, level with rolling pin $remove plastic wrap%, and brush with wasabi mixture) ,lace a nori sheet on top, and spread with one cup rice) 0evel with a rolling pin, and brush rice with wasabi mixture) 5rrange crab mixture evenly on top+ sprin#le with remaining tablespoon ginger) /pread with one cup rice) ,lace remaining nori sheet on top+ cover with 2 1/2 cups rice, and level ca#e with rolling pin) .rim edges, using a wet and sharp #nife, and transfer ca#e to a plate) "over with plastic wrap+ refrigerate at least two hours or overnight) 4) .o serve, slice ca#e crosswise into three equal pieces) ,lace on a platter, and garnish with pic#led ginger, radish sprouts, shrimp, and toasted sesame seeds) /erve with wasabi mayonnaise)