Description
The Original Sushi Bundt Cake is a visually stunning and delicious layered sushi dish that combines seasoned calrose rice, fresh crab meat mixed with spicy and tangy mayo, thinly sliced cucumbers and avocados, all beautifully assembled in a bundt pan. Topped with crushed toasted nori, shichimi togarashi, serranos, and optional drizzles of Japanese mayo and sriracha, this recipe is a fun twist on traditional sushi that is perfect as a show-stopping appetizer or main.
Ingredients
Scale
Rice and Seasoning
- 1 1/2 cups calrose rice
- 2 tbsp rice vinegar (divided)
- 1 tbsp sugar
- 1 pinch salt
- 3 tbsp black sesame seeds, toasted
Citrus Tamari Sauce
- 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
Crab Tampico Mix
- 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
Assembly and Garnish
- 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
- Make the Rice: Rinse the calrose rice thoroughly and cook it according to package instructions, preferably using a rice cooker for the best texture. While the rice is still warm, combine rice vinegar, sugar, and salt in a small bowl and gently fold this seasoning into the rice along with the toasted black sesame seeds. Spread the rice out and chill it for at least 3 hours, ideally overnight, to allow flavors to meld and the rice to firm up.
- Prepare the Citrus Tamari Sauce: In a small bowl, mix together the fresh orange juice, lemon juice, chopped cilantro, and the green parts of the scallions saved earlier. Stir in tamari sauce to taste, adjusting the saltiness as desired. Set aside to let flavors combine.
- Make the Crab Tampico Mixture: In a mixing bowl, combine the cooked crab meat with Japanese mayo, sriracha, sesame oil, finely chopped serranos, rice vinegar, and the white and light green scallion parts saved earlier. Stir gently but thoroughly until the crab and sauces are evenly incorporated, creating a creamy and spicy seafood mixture.
- Assemble the Sushi Bundt Cake: Spray a bundt pan generously with cooking oil spray to prevent sticking. Press half of the chilled, seasoned sushi rice firmly into the bottom of the pan to form a solid layer. Arrange a layer of thinly sliced cucumber evenly over the rice. Spread the crab tampico mixture in an even layer on top of the cucumbers. Then add a layer of sliced avocado. Finally, press the remaining rice firmly on top to seal the layers together. Place your serving plate upside down over the bundt pan and carefully flip them to invert the cake onto the plate. Gently tap the top of the bundt pan to release the sushi cake.
- Garnish and Serve: Sprinkle the top of the sushi bundt cake with crushed toasted nori, shichimi togarashi for heat and flavor, and sliced serranos for added spice. Optionally drizzle Japanese mayo and sriracha over the top for an extra creamy and spicy finish. Serve the citrus tamari sauce on the side or spoon some atop individual servings for dipping and added brightness.
Notes
- Chilling the rice overnight improves cohesion and flavor melding.
- Use real crab meat if possible for best taste, but imitation crab works well too.
- Adjust the amount of sriracha and serranos to control spiciness level.
- Press the rice layers firmly to ensure the shape holds when inverted.
- Serve immediately after unmolding for best texture of avocado and rice.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese Fusion
Keywords: sushi bundt cake, sushi cake, Japanese sushi recipe, crab sushi, sushi appetizer, layered sushi, calrose rice sushi, spicy crab sushi, unique sushi dishes
