Crab Tampico Sushi Bundt Cake Recipe

Introduction

This Crab Tampico Sushi Bundt Cake is a fun and impressive twist on classic sushi. Layered with seasoned rice, fresh crab tampico, and spicy salmon, it’s perfect for gatherings or when you want to treat yourself to something special.

Ingredients

• 1 1/2 cups uncooked calrose rice
• 1 strip kombu
• 2 tbsp rice vinegar
• 2 tsp sugar
• 1 pinch salt
• 3 tbsp black sesame seeds (toasted)
• 12 oz crab (cooked, real or imitation)
• 1/3 cup Japanese mayo
• 1 tsp sesame oil
• 2 serranos (chopped)
• 2 scallions (chopped)
• 1/3 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
• Cooking oil spray
• Toasted nori
• 2 Persian cucumbers (thinly sliced)
• 2 avocados (sliced)
• Shichimi togarashi (to taste)
• Serrano (sliced, for garnish)

Instructions

1. Step 1: Rinse the rice under cold water until the water runs clear. Cook the rice with the kombu strip using a rice cooker or according to package directions. Meanwhile, mix the rice vinegar, sugar, and salt in a small bowl.
2. Step 2: When the rice is cooked, discard the kombu and fold in the vinegar mixture along with the toasted black sesame seeds. Cover the rice and refrigerate for at least 3 hours, preferably overnight.
3. Step 3: Prepare the crab tampico by combining crab, Japanese mayo, sesame oil, chopped serranos, scallions, cilantro, rice vinegar, and tamari in a medium bowl. Mix well and set aside.
4. Step 4: For the spicy salmon, gently mix the chopped salmon with Japanese mayo, sriracha, tamari, and a pinch of sugar in another bowl. Set aside.
5. Step 5: Spray a bundt pan thoroughly with cooking oil spray. Press half of the seasoned rice firmly into the bottom of the pan.
6. Step 6: Layer toasted nori on the rice. Then add the crab tampico, followed by cucumber slices and avocado.
7. Step 7: With wet hands, press the remaining rice evenly over the top, flush with the rim of the pan.
8. Step 8: Place a serving plate upside down over the bundt pan. Carefully flip to invert the cake onto the plate and gently tap the pan until the cake releases.
9. Step 9: Sprinkle shichimi togarashi over the top of the sushi cake. Pipe or dollop the spicy salmon onto each raised section and garnish with sliced serranos. Serve immediately.

Tips & Variations

• Use sushi-grade fish for the freshest and safest result when making the spicy salmon topping.
• If you prefer less heat, reduce or omit the serranos and sriracha.
• Substitute imitation crab with real crab meat if desired for a more authentic flavor.
• Try different garnishes like tobiko or thinly sliced radishes for added texture and color.

Storage

Store any leftover sushi cake covered tightly in the refrigerator and consume within 24 hours for best freshness. Reheating is not recommended as the texture of the rice and fish will change. For best results, enjoy this dish fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the seasoned rice and fillings in advance, but it’s best to assemble and serve the sushi bundt cake the same day to maintain optimal freshness and texture.

What can I substitute if I don’t have a bundt pan?

If you don’t have a bundt pan, you can use a deep round bowl or springform pan as a mold. Just be sure to line it with plastic wrap for easy removal and press ingredients firmly to hold their shape.

Crab Tampico Sushi Bundt Cake Recipe

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★★★★★

4.8 from 319 reviews

• Author: lilan
• Total Time: 3 hours 45 minutes (including chilling time)
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Crab Tampico Sushi Bundt Cake is a visually stunning and flavorful sushi creation. Layers of seasoned sushi rice, crab tampico, fresh cucumber, avocado, and spicy salmon come together in a bundt pan to create a unique sushi cake, garnished with shichimi togarashi and sliced serranos for an extra kick. Perfect for sushi lovers looking to impress with an elegant dish that’s as delicious as it is beautiful.

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Ingredients

Scale 1x2x3x

Rice

• 1 1/2 cups uncooked calrose rice
• 1 strip kombu
• 2 tbsp rice vinegar
• 2 tsp sugar
• 1 pinch salt
• 3 tbsp black sesame seeds (toasted)

Crab Tampico Mix

• 12 oz crab (cooked, real or imitation)
• 1/3 cup Japanese mayo
• 1 tsp sesame oil
• 2 serranos (chopped)
• 2 scallions (chopped)
• 1/3 cup cilantro (chopped)
• 2 tsp rice vinegar
• 2 tsp tamari

Spicy Salmon Mix

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

Assembly and Garnish

• Cooking oil spray
• Toasted nori sheets
• 2 Persian cucumbers (thinly sliced)
• 2 avocados (sliced)
• Shichimi togarashi (to taste)
• Serrano (sliced, for garnish)

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Instructions

1. Make the Rice: Rinse the calrose rice under cold water until the water runs clear to remove excess starch. Cook the rice in a rice cooker or follow package instructions, adding a strip of kombu to infuse subtle flavor. Once cooked, mix rice vinegar, sugar, and salt in a small bowl, then gently fold into the warm rice along with toasted black sesame seeds. Remove the kombu. Cover and refrigerate the rice for at least 3 hours to allow flavors to meld; overnight is best.
2. Prepare Crab Tampico: In a medium bowl, combine cooked crab, Japanese mayo, sesame oil, chopped serranos, scallions, cilantro, rice vinegar, and tamari. Mix thoroughly to create a flavorful crab tampico mixture with balanced heat and tang.
3. Prepare Spicy Salmon: Mix the finely chopped sushi-grade salmon with Japanese mayo, sriracha, tamari, and a pinch of sugar gently in a medium bowl to maintain the salmon’s texture, creating a creamy and spicy topping.
4. Assemble the Bundt Cake: Spray the bundt pan generously with cooking oil spray to prevent sticking. Press half of the seasoned sushi rice evenly into the bottom of the pan forming the first layer. Layer toasted nori sheets on top of the rice, followed by the crab tampico mixture, cucumber slices, and avocado slices. With wet hands to prevent sticking, carefully press the remaining rice on top so it sits flush with the rim, sealing the layers inside. Place a serving plate upside down over the bundt pan and invert the pan and plate together, tapping gently until the sushi cake releases and is perfectly unmolded.
5. Top and Serve: Sprinkle shichimi togarashi seasoning evenly over the sushi cake to add a spicy, citrusy flavor. Pipe the spicy salmon mixture onto each raised section of the cake for visual appeal and extra taste, then garnish with sliced serranos. Serve immediately for best freshness and texture.

Notes

• For best results, use sushi-grade fresh salmon to ensure safety and flavor.
• The kombu adds umami depth to the rice but should be discarded before assembling.
• Refrigerating the seasoned rice helps it firm up and makes assembly easier.
• Wet your hands with water or a mixture of water and rice vinegar when handling rice to prevent sticking.
• You can use imitation crab if preferred, but real crab gives a more authentic flavor.
• Sriracha can be adjusted or omitted for less heat in the spicy salmon topping.
• This dish is best eaten the same day to enjoy the freshest textures and flavors.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Japanese

Keywords: sushi cake, crab tampico, spicy salmon, sushi bundt cake, Japanese cuisine, sushi rice, easy sushi recipe, party sushi