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Spicy Shrimp Crunch Bundt😍 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 Spicy Shrimp Crunch Bundt

This spicy shrimp crunch bundt 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 Spicy Shrimp Crunch Bundt

🧂 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

  1. You can use salmon, crab, scallops, or tuna instead of shrimp. You can even do a mix and combine your favorites!
  2. You can use Jalapeños or your pepper of choice for the topping instead of Serrano.
  3. 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

What other rice can I use?

Instead of Calrose rice, you can definitely use regular short grain rice as well.

Can I use another type of mayo?

Yes, you can certainly use regular mayo or vegan mayonnaise if you are dairy-free.

How do I store it?

You should store it in the fridge.

How long does it last in the fridge?

It can last a few days in the fridge, the rice might harden a bit. I recommend eating it right away.

What can I use instead of shrimp?

You can use salmon, crab, scallops or tuna instead. You can even do a mix and combine your favorites!

Spicy Shrimp Crunch Bundt

By Nadia Aidi
Prep 30 minutes
Cook 30 minutes
Total 1 hour
Servings: 8
Spicy Shrimp Crunch Roll Bundt😍 it is spicy, crunchy and sweet! a variation of the sushi bundt I shared last week. Super controversial btw 😂 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.

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.

Directions 

  • 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

Calories: 414kcal, Carbohydrates: 53g, Protein: 17g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 94mg, Sodium: 849mg, Potassium: 602mg, Fiber: 5g, Sugar: 15g, Vitamin A: 269IU, Vitamin C: 34mg, Calcium: 101mg, Iron: 2mg

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

Additional Info

Course: Main Course
Cuisine: Asian, Mexican

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