Dinner

The Original Sushi Bundt Cake Recipe

Name: The Original Sushi Bundt Cake Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 3 h 40 min
Cuisine: Japanese Fusion
Ingredients: 1 1/2 cups calrose rice; 2 tbsp rice vinegar (divided); 1 tbsp sugar; 1 pinch salt; 3 tbsp black sesame seeds, toasted; Juice of 1/2 orange; Juice of 1/2 lemon; 2 tbsp cilantro, chopped; 3 scallions, chopped greens only (save whites for later); Tamari, to taste; 2 cups cooked crab meat (real or imitation); 1/4 cup Japanese mayo; 1 tbsp sriracha; 2 tsp sesame oil; 2 serranos, finely chopped; 2 tsp rice vinegar; 3 scallions, chopped whites and light green parts; Cooking oil spray; 1 English cucumber, thinly sliced; 2 avocados, sliced; Toasted nori, crushed; Shichimi togarashi, to taste; Serranos, sliced; Japanese mayo, for drizzling (optional); Sriracha, for drizzling (optional)

ByMariam Harutyunyan July 5, 2026July 5, 2026

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Introduction

The Original Sushi Bundt Cake is a stunning and flavorful twist on classic sushi, layered beautifully in a bundt pan for a unique presentation. Combining fresh ingredients like crab, avocado, and cucumber with seasoned rice, this dish is perfect for impressing guests or enjoying a special meal at home.

A round sushi cake with three visible layers is placed on a white plate over a white marbled surface. The bottom layer is sticky white rice mixed with black sesame seeds and small green bits. The middle layer is a creamy mix of shredded crab meat and green veggies, topped with thin slices of fresh avocado. The top layer is thick sticky white rice garnished with red spice powder, black sesame seeds, small seaweed pieces, and green jalapeño slices arranged evenly around the top edge. A knife with a wooden handle and a white napkin lies beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups calrose rice
2 tbsp rice vinegar

1 tbsp sugar
1 pinch salt

3 tbsp black sesame seeds (toasted)
1/2 orange (juiced)

1/2 lemon (juiced)
2 tbsp cilantro (chopped)
3 scallions (chopped greens only; save the white for later)

Tamari (to taste)
2 cups cooked crab meat (real or imitation)
1/4 cup Japanese mayo

1 tbsp sriracha
2 tsp sesame oil
2 serranos (finely chopped)

2 tsp rice vinegar
3 scallions (chopped whites from earlier)
Cooking oil spray

1 English cucumber (thinly sliced)
2 avocados (sliced)
Toasted nori (crushed)

Shichimi togarashi (to taste)
Serranos (sliced)
Japanese mayo (for drizzling, optional)

Sriracha (for drizzling, optional)

Instructions

Step 1: Rinse the rice thoroughly and cook it according to the package instructions, ideally using a rice cooker. In a separate bowl, mix the rice vinegar, sugar, and salt until dissolved. Fold this mixture into the hot cooked rice along with the toasted black sesame seeds. Chill the rice in the refrigerator for at least 3 hours, preferably overnight.
Step 2: Prepare the citrus tamari sauce by combining the orange juice, lemon juice, chopped cilantro, and green scallion tops in a small bowl. Stir in tamari to your preferred taste and set aside.

Step 3: For the crab tampico, mix the crab meat, Japanese mayo, sriracha, sesame oil, finely chopped serranos, rice vinegar, and the white and light green parts of the scallions in a bowl. Stir well to evenly combine all ingredients.
Step 4: Spray a bundt pan thoroughly with cooking oil spray. Press half of the chilled seasoned rice firmly into the bottom of the pan. Layer the thinly sliced cucumber evenly over the rice, then spread the crab tampico mixture on top, followed by the sliced avocados. Finish by pressing the remaining rice firmly on top to secure all layers. Place a serving plate upside down over the bundt pan and carefully flip both so the cake sits upright on the plate. Gently tap the top of the pan until the sushi bundt cake releases.
Step 5: Garnish the top of the cake with crushed toasted nori, shichimi togarashi, sliced serranos, and drizzle with Japanese mayo and sriracha if desired. Serve the citrus tamari sauce on the side or spooned over the top as preferred.

Tips & Variations

For a vegetarian version, substitute crab meat with finely chopped cooked mushrooms or seasoned tofu.
Use brown rice or sushi rice for different textures and flavors.
Make sure to chill the rice thoroughly to help it set properly in the bundt pan.

Add thinly sliced radishes or pickled ginger layers for extra zing.

Storage

Store any leftover sushi bundt cake covered tightly with plastic wrap in the refrigerator for up to 2 days. To serve again, allow it to come to room temperature for about 15-20 minutes. Avoid freezing, as it can affect the texture of the rice and fresh ingredients.

How to Serve

This dish is a ring-shaped sushi cake with three visible layers on a white plate sitting on a white marbled surface. The bottom layer is white sushi rice mixed with black and white sesame seeds, followed by a creamy crab salad layer with shredded crab meat and green herbs. Above the crab salad is a layer of green lettuce, and the top layer is another thick ring of white sushi rice, which is sprinkled with red spices, black seaweed flakes, and sliced green jalapeño peppers arranged evenly around the top. In the background, there is a blurred stack of white bowls with a spoon inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use imitation crab meat?

Yes, imitation crab meat works well and can be used interchangeably with real crab meat in this recipe.

How do I make sure the bundt cake holds together when flipping?

Chilling the rice for several hours ensures it is firm enough to hold the layers together. Pressing the rice firmly into the bundt pan and carefully flipping with a plate also helps the cake release cleanly.