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Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.
Once the rice is cooked, stir in rice vinegar, sugar, and salt. Let the rice cool to room temperature.
Prepare the Cake Layers:
While the rice cools, slice the avocado into thin strips.
Cut the imitation crab meat or shrimp into bite-sized pieces.
Slice the cucumber and carrot thinly.
Assemble the Cake:
Use a round springform pan or a cake pan. Start by layering the bottom of the pan with sushi rice (about 1 ½ cups). Press the rice down firmly to create the first layer.
Layer avocado slices on top of the rice. Follow with the crab meat or shrimp, then cucumber, and carrot. Repeat the layers until all ingredients are used. Top the final layer with sesame seeds and nori.
Chill the Cake:
Cover the cake with plastic wrap and refrigerate for at least 30 minutes to set.
Serve:
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