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Sushi Bundt Cake đ I understand that it isnât traditional by any means but it is a super popular dish in my hometown of Obregon, Sonora (Mexico). It is also popular in a lot of Northern states in Mexico! Over there, we call it Rosca De Sushi typically done with surimi (imitation crab) but I prefer the salmon!
Why You’ll Love Sushi Bundt Cake
It is very easy to make and extremely versatile! Every time I serve it up for guests they are instantly impressed by how cool it looks. Perfect way to serve up a large group or to take to a get together. You can also make them into individual servings, try my spicy salmon mini sushi bundts !
Substitutions
There are several ways you can make this sushi bundt your own, if you don’t love salmon you can use tuna or yellowtail. If you prefer cooked seafood give my classic sushi bundt cake a try! If you don’t have a bundt pan, you can use a deep bowl, springform pan like I used for my baked scallop sushi cake and if that wasn’t enough, you can also use a sheet pan like I used for my salmon sushi board !
Recipe Tip
- Cook your rice in a rice cooker. Way better results in my opinion.
- I used a 6-cup bundt pan but you can easily use a 12-cup and double up the recipe.
Salmon Sushi Bundt Cake
Equipment
- 1 6-cup bundt pan
Ingredients
- 1.5 cup uncooked calrose rice, made in rice cooker or cooked to package instructions
- 3 tbsp + 2 tsp rice vinegar
- 1 tbsp sugar
- 3 tbsp black and toasted sesame seeds
- Pinch of salt
- 1 lb sushi grade salmon
- 1/4 cup japanese mayo
- 2 tbsp sriracha
- 1 tsp tamari + more for the sauce
- 1 serrano, finely chopped + more for topping
- 3 scallions, chopped, separate white and green part
- 2 tsp sesame oil
- 2 persian cucumbers, thinly sliced
- 2 avocados, sliced
- 1/2 orange
- 1/2 lemon
- 2 tbsp cilantro, chopped
- Shichimi togarashi
- Toasted nori
Directions
- Mix the 2 tbsp of rice vinegar, sugar and pinch of salt. Add it to your cooked rice with the sesame seeds and let it cool completely.
- Slice 8 thick slices of the salmon for the top of the bundt and chop the rest pretty small. Add chopped salmon to a bowl with the japanese mayo, sriracha, sesame oil, serranos, 2 tsp rice vinegar and white and light green part of the scallions. Mix well.
- Assemble the bundt starting by spraying cooking oil on it. Arrange the 8 salmon slices on the bottom followed by the rice. Press in well but carefully. Layer in the cucumber, salmon tampico mixture and avocado slices. Press in the rest of the rice. Refrigerate 10 min.
- Place the plate you are serving it over the bundt, flip it over very carefully.
- Mix the cilantro, orange and lemon juice. Add tamari to taste
- Top the bundt with nori pieces, togarashi and serrano slices.
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much for this recipe. It was a hit at my supper and I gave the recipe to a friend who served it at her book club. The members said she just raised the bar. It is so impressive and no one knows how easy it is too make. I