Sushi Bundt Cake Recipe

Introduction

This Sushi Bundt Cake is a stunning and delicious twist on traditional sushi, layered beautifully in a bundt pan for a dramatic presentation. Combining seasoned calrose rice, flavorful crab tampico, and spicy salmon, it’s perfect for impressing guests or enjoying a special meal at home.

Ingredients

• 1½ cup uncooked calrose rice
• 1 strip kombu
• 2 tbsp rice vinegar
• 2 tsp sugar
• pinch of salt
• 3 tbsp black sesame seeds (toasted)
• 12 oz crab (cooked, real or imitation)
• 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
• 6 oz sushi-grade salmon (very finely chopped)
• 2 tbsp Japanese mayo
• 2 tbsp sriracha
• 1 tsp tamari
• 1 pinch sugar
• toasted nori
• 2 Persian cucumbers (thinly sliced)
• 2 avocados (sliced)
• shichimi togarashi (to taste)

Instructions

1. Step 1: Cook the calrose rice in a rice maker or following package instructions, adding the strip of kombu during cooking for extra flavor.
2. Step 2: In a small bowl, combine rice vinegar, sugar, and a pinch of salt. Stir this mixture into the hot cooked rice along with the toasted black sesame seeds. Let the rice cool completely, ideally overnight.
3. Step 3: Prepare the crab tampico by mixing together crab, Japanese mayo, sesame oil, chopped serranos, scallions, cilantro, rice vinegar, and tamari in a bowl.
4. Step 4: For the spicy salmon, combine finely chopped sushi-grade salmon with Japanese mayo, sriracha, tamari, and a pinch of sugar in a separate bowl.
5. Step 5: Lightly spray a bundt pan with cooking oil. Press half of the cooled rice evenly into the bottom. Add a layer of toasted nori, then spread the crab tampico on top, followed by a layer of thinly sliced cucumber and a layer of avocado.
6. Step 6: With wet hands, press the remaining rice firmly over the layers. Carefully invert the bundt pan onto a serving plate to release the cake.
7. Step 7: Sprinkle shichimi togarashi over the top for a touch of heat and flavor. Pipe the spicy salmon mixture onto each raised section of the bundt cake. Garnish with sliced serranos and serve immediately.

Tips & Variations

• Use real crab for a richer flavor, but imitation crab works well for a budget-friendly option.
• Letting the rice cool overnight helps it firm up for easier assembly and better texture.
• Adjust the amount of sriracha in the spicy salmon mixture to control the heat level to your liking.
• Try swapping sesame seeds for a mix of black and white for added visual interest.
• Fresh herbs like shiso or mint can add a unique twist to the crab tampico.

Storage

Store any leftover sushi bundt cake covered tightly with plastic wrap in the refrigerator for up to 24 hours. The rice texture may change, so it’s best enjoyed fresh. Reheating is not recommended; serve chilled or at room temperature for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sushi rice instead of calrose rice?

Yes, regular sushi rice works well too. Calrose is slightly stickier, but either will produce a delicious result.

Is it necessary to use kombu when cooking the rice?

Adding kombu enhances the flavor of the rice but is optional. You can skip it if you don’t have any on hand.

Sushi Bundt Cake Recipe

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★★★★★

4.5 from 72 reviews

• Author: lilan
• Total Time: 1 hour 10 minutes (plus optional overnight cooling)
• Yield: 6–8 servings 1x
• Diet: Halal

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Description

Sushi Bundt Cake is a visually stunning and delicious layered sushi dish that combines perfectly seasoned calrose rice with flavorful crab tampico and spicy salmon mixtures, topped with fresh slices of cucumber and avocado. This unique sushi presentation in a bundt pan makes it an impressive centerpiece for any gathering or sushi lover’s feast.

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Ingredients

Scale 1x2x3x

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 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

Garnishes and Assembly

• toasted nori sheets
• 2 Persian cucumbers (thinly sliced)
• 2 avocados (sliced)
• shichimi togarashi (to taste)
• cooking oil spray

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Instructions

1. Cook the Rice: Prepare the calrose rice using a rice maker or by following package instructions. Add the strip of kombu during cooking to infuse umami flavor into the rice.
2. Season the Rice: In a small bowl, combine rice vinegar, sugar, and a pinch of salt. Once the rice is cooked, gently fold this mixture into the rice along with the toasted black sesame seeds. Allow it to cool completely, ideally refrigerating overnight for the best texture and flavor development.
3. Prepare Crab Tampico: In a mixing bowl, combine the cooked crab meat with Japanese mayo, sesame oil, chopped serrano peppers, chopped scallions, chopped cilantro, rice vinegar, and tamari sauce. Mix thoroughly to create a creamy, spicy crab mixture.
4. Prepare Spicy Salmon: In another bowl, mix the finely chopped sushi-grade salmon with Japanese mayo, sriracha, tamari, and a pinch of sugar until fully blended into a spicy, creamy topping.
5. Assemble the Sushi Bundt Cake: Spray a bundt pan with cooking oil to prevent sticking. Place half of the cooled rice into the bottom of the pan and press it evenly. Layer toasted nori on top, then spread the crab tampico mixture over the nori. Add a layer of thinly sliced cucumbers, followed by a layer of sliced avocado. With wet hands, press the remaining rice evenly over the top to seal the layers together.
6. Unmold and Garnish: Place a plate over the bundt pan and carefully flip it to remove the cake from the pan. Sprinkle shichimi togarashi over the top for added spice and flavor. Pipe the prepared spicy salmon mixture onto each raised ridge of the bundt for decorative effect. Garnish with additional sliced serrano peppers if desired. Serve immediately.

Notes

• Using real crab enhances flavor, but imitation crab can be used as a budget-friendly alternative.
• Allowing the rice to cool overnight improves texture and makes assembly easier.
• Wet your hands when pressing rice to prevent sticking.
• If sushi-grade salmon is unavailable, ensure fish is very fresh from a trusted source.
• Shichimi togarashi adds a spicy, citrusy kick but can be adjusted to taste or omitted for less heat.
• This recipe serves best fresh on the day of preparation but can be kept refrigerated for up to 24 hours.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese

Keywords: sushi bundt cake, sushi recipe, crab tampico, spicy salmon, calrose rice sushi, Japanese appetizer, sushi cake