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This Shrimp Sushi Bundt Cake recipe is a variation of rosca de sushi, a dish very popular in Sonora & Sinaloa (Mexico). This is definitely not trying to be traditional sushi, and since it isn’t raw, technically not sushi either. The Unagi Sauce is so simple but so delicious. This is great for company and you can do a lot of the prep work ahead! Growing up, Rosca de Sushi was extremely popular, and typically made with imitation crab, but this is what’s fun about it, you can play around with the ingredients and choose your toppings to your liking.
Table of Contents
Why You’ll Love Shrimp Sushi Bundt Cake
This Shrimp Sushi Bundt Cake is so good! It is spicy, crunchy and sweet. The panko adds a great crunchy touch that just elevates the experience of this bundt cake. It’s super fun to make and you can get very creative with the toppings.
Prep like a Pro
Start by giving your self time – Make your rice ahead and let it cool. It needs to be cool enough that it’s sticky so when you take it out of the molds it doesn’t fall apart. I like to do it the night before 🌙. Make your Unagi Sauce beforehand and give that plenty of time to cool also. Don’t rush this process, you want it to reduce because this will add depth and flavor.
For the shrimp mixture, finely chop your shrimp for maximum flavor in every bite. Taste as you go—you can always adjust the heat level with more or less gochujang. This is also something you can make ahead, wrap well and store in the fridge if you are trying to prepare ahead of time.
When you’re ready to assemble, spray your bundt pan well. Press everything in gently but firmly. The order will be half of the rice, sliced cucumber, shrimp mixture, sliced avocado, and then press in the rest of the rice. Using a plate, flip it over and gently tap it out.
Lastly, time to top your bundt with plenty of the unagi sauce, toasted panko, Serranos slices. If you would like you can also top the bundt with sriracha, Japanese mayo, lemon juice and tamari sauce.
🫶 And that is it, subscribe for more!
Substitutions and Variations
- Substitutions
- You can use salmon, crab, scallops, or tuna instead of shrimp for this sushi bundt recipe. You can even do a mix and combine your favorites!
- You can use Jalapeños or your pepper of choice for the topping instead of Serrano.
- You can use regular mayo or vegan mayonnaise instead of Japanese mayo.
- Variations
- Mini Variation: Make these in to mini’s by using Mini Bundt Cake Pans.
- Wasabi Variation: Use wasabi mayo to add a bit of kick 🔥 to your recipe!
- Nori Variation: If you really love that Unami flavor, layer some shredded or cut sheets of roasted seaweed inside for a twist.
🔥Chef Nadia’s Tip🔥
Cook your rice in a rice cooker the night before. You will get way better results in my opinion because your rice will be stickier.
The Perfect Pairings
Start your night off with a fresh Cucumbertini. As an appetizer, Spicy Salmon Crispy Rice would work well and it uses the same sauce so you’ll have part of the work done. A crispy Sesame Handheld Salad would be great on the side of this Sushi Bundt Cake 2.0. Finish the night with warm caramelized peaches, amaretto and ice cream with my Amaretto Peaches dessert.
Shrimp Sushi Bundt Cake: Questions Answered
Calrose rice or another short-grain sushi rice works best. It needs to be sticky enough to hold the bundt shape when flipped.
Yes, you can use regular mayo or vegan mayonnaise if you are dairy-free.
For the best quality, it should be eaten within 24 hours. It can last up to 2 days in the fridge though. Make sure you are wrapping it very well and storing it in the fridge. If you know you’re not eating it right away, you should put some lemon juice on your avocados to prevent them from browning. Store the extra unagi sauce separately. It does not freeze.
You can use salmon, crab, scallops or tuna instead. You can even do a mix and combine your favorites!
Shrimp Sushi Bundt Cake
Equipment
- Mandoline Slicer, or knife
- Bowl
- small pot
Ingredients
Rice
- 1 ½ cup calrose rice, uncooked
- 2 ½ tbsp rice vinegar
- 1 tbsp sugar
- 3 tbsp black sesame seeds, toasted
- 1 pinch salt
Unagi Sauce
- ⅓ cup mirin
- ⅓ cup tamari, or soy sauce
- ⅓ cup cane sugar
Shrimp Mixture
- 1 lb shrimp, cooked, finely chopped
- ¼ cup japanese mayo, and more for drizzling
- 2 tbsp sriracha, and more for drizzling
- 1 tbsp gochujang
- 1 serrano, finely chopped
- 2 tsp sesame oil
- 2 tsp mirin
- 3 scallions, chopped, green part
Shrimp Bundt
- cooking oil spray
- 1 cucumber, thinly sliced
- 2 avocados, sliced
Toppings
- ⅓ cup panko, toasted
- 1 serrano, thinly sliced, for topping
- sriracha, optional, to taste
- Japanese mayo, optional, to taste
- simple lemon, optional, to taste
- tamari sauce, optional, to taste
Instructions
- Rice: Cook your rice according to instructions, preferably in a rice cooker. In a bowl, mix rice vinegar, sugar, sesame seeds and a pinch of salt. Add to the cooked rice. Let cool completely, preferably overnight in the fridge..
- Unagi Sauce: Add the mirin, tamari and sugar to a saucepan and simmer for 5-7 minutes, or until it coats the back of a spoon. Let cool.
- Shrimp Mixture: To a bowl, mix your shrimp, Japanese mayo, sriracha, gochujang, chopped serranos, sesame oil, mirin, and the green parts of your scallions.
- Shrimp Bundt: To assemble the bundt, start by spraying cooking oil inside the bundt cake pan. Add half of the rice on the bottom, a layer of sliced cucumber, the shrimp mixture and then the sliced avocado, press in the rest of the rice down well. Using a plate, flip it over and gently tap the top of the bundt pan till it falls onto the plate.
- Top bundt with plenty of unagi sauce, toasted panko, and serranos slices. If you would like, you can also top it with sriracha, Japanese mayo, lemon juice and tamari sauce. And that is it, enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What size is THIS Bundt and can I do the same thing in mini bundts
Hi Robyn. This bundt cake is a 6-cup. I didn’t realize I didn’t have it linked. It’s updated in the recipe now and I have it linked to the one I’m using. You can absolutely do these in mini-bundt cakes. That would be adorable and really great for company! I also linked some mini bundt cake pans in the variations section that I think would work well. Let me know how they turn out.