Cook the Sushi Rice - Rinse the sushi rice in several changes of water until the water runs clear. Place it in a rice cooker with 3 cups of water and cook according to the manufacturer's instructions. Alternatively, you can cook it in a pot on the stove. Once cooked, let the rice cool down to room temperature. - Be sure to use sushi rice, which is short-grain and starchy, and essential to the recipe's stickiness. Do not stir the rice too much when it's hot, as it can break. Use a wooden spatula to fluff the rice once cooked.

Chop the Veggies and Crab Sticks - Cut the cucumber and carrots into thin matchsticks. Slice the avocado into thin strips. Cut the crab sticks into small pieces. Set aside. - To make the slicing easier, chill the cucumber, carrots, and avocado in the refrigerator for 30 minutes before cutting. Use a sharp knife to cut the vegetables uniformly and to avoid crushing them.

Mix the Sushi Rice with Seasoning - In a large mixing bowl, mix the cooked sushi rice with 1/4 cup of sushi vinegar until well-combined. Set aside. - Let the sushi rice cool down to room temperature before mixing it with vinegar. Use a rice paddle or a wooden spoon to mix the rice gently to avoid crushing the grains.

Assemble the Sushi Cake - Lay a sheet of nori on a sushi mat or a clean kitchen towel. Spread a layer of sushi rice evenly over the nori, leaving a 1-inch border around the edges. Arrange the chopped vegetables, crab sticks, and cream cheese on top of the rice. Spread a thin layer of rice over the fillings, then add another sheet of nori. Repeat the process until all the ingredients have been used, ending with a layer of rice. Feel free to make other fun variations! - Do not overfill the sushi cake as it will be hard to cut. Wet your hands with cold water to prevent the rice from sticking to your fingers. Use the mat or towel to help you shape the cake and keep it firm.

Refrigerate the Sushi Cake - Refrigerate the sushi cake for at least 30 minutes to allow it to set. Once set, carefully remove it from the mat or towel. - If the sushi cake is not firm enough, chill it for a little longer. Use a sharp knife to cut the cake into slices, wiping the knife clean with a wet paper towel in between each cut to prevent sticking.

Serve and Enjoy - Arrange the sushi cake slices on a platter and serve with pickled ginger, soy sauce, and sesame seeds on the side. - Garnish the platter with some fresh herbs or edible flowers for an extra pop of color. Encourage your guests to mix and match the ingredients to create their own flavor combinations.