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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
