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.
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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
