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Sushi Bundt Cake Recipe

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★★★★★

4.9 from 95 reviews

A stunning and flavorful Sushi Bundt Cake that layers vinegared calrose rice, seasoned crab tampico, fresh cucumber, creamy avocado, and spicy salmon topped with shichimi togarashi. This dish combines vibrant Japanese ingredients in a visually impressive cake form perfect for sushi lovers looking for a creative presentation.

Ingredients

Scale

Rice

  • 1½ cup uncooked calrose rice
  • 1 strip kombu
  • 2 tbsp rice vinegar
  • 2 tsp sugar
  • Pinch of salt
  • 3 tbsp black sesame seeds (toasted)

Crab Tampico

  • 12 oz crab (cooked, real or imitation, real is recommended)
  • ⅓ cup Japanese mayo
  • 1 tsp sesame oil
  • 2 serranos (chopped)
  • 2 scallions (chopped)
  • ⅓ cup cilantro (chopped)
  • 2 tsp rice vinegar
  • 2 tsp tamari

Spicy Salmon

  • 6 oz sushi-grade salmon (very finely chopped)
  • 2 tbsp Japanese mayo
  • 2 tbsp sriracha
  • 1 tsp tamari
  • 1 pinch sugar

Assembly & Garnishes

  • Toasted nori sheets
  • 2 Persian cucumbers (thinly sliced)
  • 2 avocados (sliced)
  • Shichimi togarashi (to taste)
  • Sliced serranos (for garnish)

Instructions

  1. Cook the rice: Prepare the calrose rice using a rice cooker or following package instructions, adding a strip of kombu to infuse subtle sea flavors as it cooks.
  2. Season the rice: In a small bowl, mix rice vinegar, sugar, and a pinch of salt until dissolved. Gently fold this mixture and toasted black sesame seeds into the cooked rice. Cool the rice completely, ideally refrigerating overnight to enhance flavor and texture.
  3. Make the Crab Tampico: In a bowl, combine crab meat, Japanese mayo, sesame oil, chopped serranos, scallions, cilantro, rice vinegar, and tamari. Mix well to evenly incorporate all flavors.
  4. Prepare the Spicy Salmon: In another bowl, combine finely chopped sushi-grade salmon with Japanese mayo, sriracha, tamari, and a pinch of sugar. Mix thoroughly until the sauce is well blended with the fish.
  5. Assemble the Bundt Cake: Spray a bundt pan with cooking oil to prevent sticking. Spread half of the cooled rice evenly on the bottom of the pan, then layer with toasted nori sheets. Add a layer of the crab tampico, followed by a layer of thinly sliced cucumber and then avocado slices. Wet your hands to prevent sticking and press the remaining rice firmly on top to hold the shape. Use a plate to carefully flip the bundt cake out of the pan onto a serving dish.
  6. Garnish and serve: Sprinkle shichimi togarashi evenly over the top of the cake. Pipe or spoon the spicy salmon mixture onto each raised section of the bundt shape. Garnish with additional sliced serranos if desired. Serve immediately for best freshness and flavor.

Notes

  • For best texture, allow the seasoned rice to cool completely before assembling, preferably overnight in the refrigerator.
  • Use sushi-grade fish from a trusted supplier to ensure safety and quality in the spicy salmon mixture.
  • Adjust the amount of sriracha and serrano peppers to tailor the spice level to your preference.
  • Keep your hands wet while handling rice to prevent sticking and facilitate neat layering.
  • This recipe is perfect for parties or special occasions due to its dramatic presentation.

Keywords: sushi cake, sushi bundt cake, Japanese sushi recipe, crab tampico, spicy salmon sushi, layered sushi, creative sushi presentation

Find it online: https://kitchenbyclara.com/sushi-bundt-cake-recipe/