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Shrimp Sushi Bundt Cake 😍 It is spicy, crunchy and sweet! A variation of the sushi bundt I shared last week. Super controversial by the way 😂 This 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.
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.
If you want to make individual versions of this, check out my mini sushi bundt cakes recipe!
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.
How To Prepare Shrimp Sushi Bundt Cake
🧂 First, mix the rice vinegar, sugar and pinch of salt, then add it to your cooked rice with the sesame seeds and let it completely cool. Preferably overnight.
🍤 Add shrimp to a bowl with the Japanese mayo, sriracha, Gochujang, Serranos, chopped sesame oil, mirin, and green part of scallions and mix well.
🥒 Assemble the bundt starting by spraying cooking oil on it. Then, add the rice on the bottom, add in cucumber, shrimp mixture and avocado, press in the rest of the rice. Using a plate, flip it over.
🌶 Lastly, top bundt with plenty of unagi sauce, and add the Panko on top with Serranos.
❤️ Optional to top the bundt with sriracha, Japanese mayo and a simple lemon and Tamari sauce.
Substitutions and Variations for Shrimp Sushi Bundt Cake
- You can use salmon, crab, scallops, or tuna instead of shrimp. 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.
Chef Nadia’s Tip
Cook your rice in a rice cooker the night before. Way better results in my opinion
Similar Recipes
Common Questions
Instead of Calrose rice, you can definitely use regular short grain rice as well.
Yes, you can certainly use regular mayo or vegan mayonnaise if you are dairy-free.
You should store it in the fridge.
It can last a few days in the fridge, the rice might harden a bit. I recommend eating it right away.
You can use salmon, crab, scallops or tuna instead. You can even do a mix and combine your favorites!
Shrimp Sushi Bundt Cake
Ingredients
- 1.5 cup rice, uncooked calrose rice, made in rice cooker or cooked to package instructions
- 2.5 tbsp rice vinegar
- 1 tbsp sugar
- 3 tbsp sesame seeds, black and toasted
- Pinch salt
- 1 lb shrimp, cooked, finely chopped
- 1/4 cup japanese mayo, and more for drizzling
- 2 tbsp sriracha, and more for drizzling
- 2 serranos, 1 sliced & 1 finely chopped
- 3 scallions, chopped, green part
- 1 tbsp gochujang
- 2 tsp sesame oil
- 2 tsp mirin
- 1 cucumber, thinly sliced
- 2 avocados, sliced
- 1/3 cup panko, toasted
Unagi Sauce
- 1/3 cup mirin
- 1/3 cup cane sugar
- 1/3 cup soy sauce.
Instructions
- First, mix the rice vinegar, sugar and pinch of salt, then add it to your cooked rice with the sesame seeds and let it completely cool. Preferably overnight.
- Add shrimp to a bowl with the Japanese mayo, sriracha, Gochujang, Serranos, chopped sesame oil, mirin, and green part of scallions and mix well.
- Assemble the bundt starting by spraying cooking oil on it. Then, add the rice on the bottom, add in cucumber, shrimp mixture and avocado, press in the rest of the rice. Using a plate, flip it over.
- Lastly, top bundt with plenty of unagi sauce, and add the Panko on top with Serranos.
- Optional to top the bundt with sriracha, Japanese mayo and a simple lemon and Tamari sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
