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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 sooo 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.
Substitutions
You can substitute the shrimp for your favorite seafood, such as salmon, crab, scallops, or tuna. You can even do a mix and combine your favorites. Check out some of my other sushi bundt cake recipes for inspiration and ideas.
Recipe Tip
Cook your rice in a rice cooker the night before. Way better results in my opinion
Spicy Shrimp Crunch Bundt
Ingredients
- 1.5 cup uncooked calrose rice, made in rice cooker or cooked to package instructions
- 2.5 tbsp rice vinegar
- 1 tbsp sugar
- 3 tbsp black and toasted sesame seeds
- Pinch of salt
- 1 lb cooked shrimp, finely chopped
- 1/4 cup japanese mayo + more for drizzling
- 2 tbsp sriracha + 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 and 1/3 cup soy sauce. Simmer until it thickens and coats back of a spoon
Directions
- 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. 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
- 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 information is automatically calculated, so should only be used as an approximation.
