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Mini sushi bundt cakes are a variation of the sushi bundt cake. This is one of the most controversial recipes I have ever shared by the way! They are a variation of rosca de sushi, which is super popular in my hometown in Mexico (Obregon, Sonora). I am well aware that it isn’t traditional sushi by any means but they are a fun way to eat it and serve your guests.

Why You’ll Love Mini Sushi Bundt Cakes

It is very easy to make and extremely versatile! Every time I serve it up for guests they are instantly impressed by how cute they look. Perfect way to serve up a small group of friends. If you are looking for a way to serve more people, you can also make these into a large sushi bundt, try my Salmon Sushi Bundt Cake !


There are several ways you can make these mini 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, but adjust it to the mini version. Quite easy to turn veggie by subbing the fish for mushrooms or even tofu! If you don’t have a mini bundt pan, you can use a muffin tin or individual ramikens, just make sure you grease those really well.

Mini Sushi Bundt Cakes

Recipe Tip

 Cook your rice in a rice cooker the night before. Way better results in my opinion

Mini Sushi Bundt Cakes

By Nadia Aidi
Sushi Bundtinis😍 a variation of my classic sushi bundt cake. Inspired by rosca de sushi which is super popular in my hometown in Mexico (Obregon, Sonora). Although NOT traditional sushi by any means, it is delicious and fun to eat!


  • 1.5 cup uncooked calrose rice, made in rice cooker or cooked to package instructions
  • 4 tbsp rice vinegar
  • 1 tbsp sugar
  • 3 tbsp black and toasted sesame seeds
  • Pinch of salt.
  • 2 cups sushi grade salmon, finely chopped
  • 1/4 cup japanese mayo + more for drizzling
  • 1 tbsp sriracha + more for drizzling
  • 2 serranos, 1 sliced & 1 finely chopped
  • 3 scallions, chopped, separate white and green part
  • 2 tsp sesame oil
  • 2 tsp tamari, more for the sauce
  • 1 english cucumber, thinly sliced
  • 2 avocados, sliced
  • 1 lemon
  • Shichimi togarashi


  • Mix the rice vinegar, sugar and pinch of salt. Add it to your cooked rice with the sesame seeds and let it cool completely.
  • Add your chopped salmon to a bowl and mix in the japanese mayo, sriracha, sesame oil, tamari and the green part of scallions.
  • To asssemble the mini sushi bundts, you'll by spraying cooking oil on it. I used avocado oil, but rubbing in sesame oil works well.
  • Add the rice on the bottom, pressing in really well. I find that it helps to wet your fingers. Layer in cucumber, spicy salmon mixture and avocado, press in the rest of the rice.
  • Using a large board, flip it over. Carefully.
  • in a bowl, mix in remaining scallions, serranos and lemon juice. Add in tamari to taste
  • Top the mini bundts with sriracha, mayo, shischimi togarashi and serrano slices

Nutrition information is automatically calculated, so should only be used as an approximation.

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