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Sushi Bundt Cake

By Nadia Aidi
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Sushi Bundt Cake 😍 I understand that it isn’t traditional by any means but it is a super popular dish in my hometown in Mexico (Obregon, Son)…google ‘Rosca De Sushi’ and you’ll see 😉. So typically it is done with surimi (imitation crab) tampico so this is way closer to the OG!

Ingredients 

  • 1.5 cup uncooked calrose rice, made in rice cooker or cooked to package instructions
  • 2 tbsp rice vinegar + 2 tsp
  • 1 tbsp sugar
  • 3 tbsp black and toasted sesame seeds
  • Pinch of salt
  • 2 cups crab meat, I used real but you can use imitation
  • 1/4 cup + 1 tbsp japanese mayo
  • 1 tbsp sriracha
  • 2 serranos, finely chopped + more for topping
  • 3 scallions, chopped, separate white and green part
  • 2 tsp sesame oil
  • 1 english cucumber, thinly sliced
  • 2 avocados, sliced
  • 1/2 orange
  • 1/2 lemon
  • 2 tbsp cilantro, chopped
  • Shichimi togarashi
  • Toasted nori

Directions 

  • Mix the rice vinegar, sugar and pinch of salt. Add it to your cooked rice with the sesame seeds and let completely cool. Preferably overnight
  • Add crab meat to a bowl with the japanese mayo, sriracha, sesame oil, serranos, 2 tsp rice vinegar and white and light green part of the scallions. Mix well
  • Assemble the bundt starting by spraying cooking oil on it. Add the rice on the bottom, add in cucumber, crab tampico mixture and avocado, press in the rest of the rice. Using a plate, flip it over
  • Mix the green part of scallions, cilantro, orange and lemon juice. Add tamari to taste
  • Top the bundt with nori pieces, togarashi and serrano slices

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

Additional Info

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