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Sushi Bundt Cake is a super popular dish in my hometown in Mexico! Its original name is rosca de sushi, which translates literally to sushi bundt cake. This has been one of my most viral recipes to date with well over 30 million views across platforms. I feel like it is time for a new and improved version, so here we go!
Table of Contents
Why You’ll Love Sushi Bundt Cake 2.0
Typically it is done with surimi (imitation crab) Tampico. Personally, I prefer real crab, which is what I used but you can take your pick! This version takes the original Sushi Bundt Cake and adds some extra pazazz with spicy salmon dolloped on top. If you love sushi but don’t want to hand roll for a crowd, this recipe is going to become your new go-to!
How to Prep Sushi Bundt Cake 2.0
Chop:
- Serranos: 2, chopped
- Scallions: 2, chopped
- Cilantro: ⅓ cup, chopped
- Persian Cucumbers: 2, thinly sliced
- Avocados: 2, sliced
Gather:
- Calrose Rice: 1½ cup, uncooked
- Kombu: 1 strip
- Sugar: 2 tsp + 1 pinch, divided
- Salt: 1 pinch
- Toasted Black Sesame Seeds: 3 tbsp
- Cooked Crab: real or imitation, 12 oz
- Japanese Mayo (Kewpie): ⅓ cup + 2 tbsp, divided
- Sesame oil: 1 tsp
- Rice Vinegar: 2 tsp
- Tamari: 3 tsp, divided
- Sushi-Grade Salmon: 6 oz, very finely chopped
- Sriracha: 2 tbsp
- Toasted Nori
- Shichimi Togarashi, to taste
🫶 And that is it, subscribe for more!
🔥Chef Nadia’s Tip🔥
For the best sticky rice, use a rice cooker and let it cool in the refrigerator overnight.
Substitutions
- Substitutions
- Japanese Mayo → Feel free to use regular mayonnaise as opposed to Kewpie mayo. Alternatively, if you’re dairy-free you can use Vegenaise instead. If you want to try making your own Japanese mayo (Kewpie mayo) for this bundt cake, try adding a splash of rice vinegar and a pinch of sugar to regular mayo.
- Crab Meat → You can substitute the crab for imitation crab (which is what’s in the OG). If you are not a fan of either, you can do salmon or shrimp, or even scallops.
- Serranos → If serranos are too spicy for you, feel free to use jalapeno or green bell peppers instead.
- Calrose Rice → You can also use regular sushi rice for this recipe.
- Variations
- Mini Sushi Bundt Cake 2.0 Variation: Make these into minis by using Mini Bundt Cake Pans.
- Wasabi Variation: Use wasabi mayo to add a bit of kick 🔥 to your recipe!
The Perfect Pairings
Start your night off with a fresh Cucumbertini. As an appetizer, Spicy Salmon Crispy Rice would work well. 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.
Common Questions
Yes it definitely is! I cooked it ahead of time, raw isn’t very good when it comes to crab.
The bundt cake can last a few days in the fridge, the rice might harden a bit. Be careful with the sushi-grade salmon though because that only lasts 1-2 days from purchase. So if you are eating leftovers, don’t top it with the salmon. You probably won’t have any left over anyways 😉
You can use regular mayo or Vegenaise if you are dairy-free instead of Japanese if you would prefer. If you want to make Japanese mayo (Kewpie mayo) out of regular, try adding a splash of rice vinegar and a pinch of sugar.
Sushi Bundt Cake 2.0
Equipment
- 1 small bowl
- 2 medium bowl
Ingredients
Rice
- 1½ cup uncooked calrose rice
- 1 strip kombu
- 2 tbsp rice vinegar
- 2 tsp sugar
- pinch of salt
- 3 tbsp black sesame seeds, toasted
Crab Tampico
- 12 oz crab, cooked, real or imitation, I'm using real
- ⅓ cup Japanese mayo
- 1 tsp sesame oil
- 2 serranos, chopped
- 2 scallions, chopped
- ⅓ cup cilantro, chopped
- 2 tsp rice vinegar
- 2 tsp tamari
Spicy Salmon
- 6 oz sushi-grade salmon, very finely chopped
- 2 tbsp Japanese mayo
- 2 tbsp sriracha
- 1 tsp tamari
- 1 pinch sugar
Sushi Bundt
- toasted nori
- 2 persian cucumbers, thinly sliced
- 2 avocados, sliced
- shichimi togarashi, to taste
Instructions
- Rice: Make your calrose rice in a rice maker or according to package instructions with a strip kombu.
- In a small bowl, mix together the rice vinegar, sugar and pinch of salt. Add it to your cooked rice along with toasted black sesame seeds. Let it cool completely, preferably overnight if you can.
- Crab Tampico: In a bowl, mix crab, Japanese mayo, sesame oil, chopped serranos, scallions, cilantro, rice vinegar, tamari.
- Spicy Salmon: In a bowl, mix sushi-grade salmon, Japanese mayo, sriracha, tamari and sugar.
- Assemble the Bundt: Spray the bundt pan with cooking oil. Add half of the rice on the bottom, a layer of nori, the crab Tampico, a layer of cucumber, and then a layer of avocado. With wet hands, press the rest of the rice in. Using a plate, flip it over.
- Sprinkle the shichimi togarashi over the top. Pipe the spicy salmon on each raised section. Garnish with sliced serranos and that’s it!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
