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–+ servings

Mini Sushi Bundt Cakes

By: Nadia Aidi
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Servings: 6 mini bundts
Mini Sushi Bundt Cakes layer seasoned Calrose rice with a spicy hand-chopped salmon mixture, crisp cucumber, and avocado in single-serving rings, finished with a Japanese mayo and sriracha drizzle, shichimi togarashi, and a citrus tamari sauce.
Prep 35 minutes
Cook 20 minutes
Rice to Cool Minimum 3 hours
Total 3 hours 55 minutes
Three mini sushi bundt cakes on a white plate drizzled with Japanese mayo and sriracha, topped with serrano slices and shichimi togarashi, with spicy salmon and cucumber layers visible.

Equipment

Ingredients

Rice

  • 1 1/2 cups calrose rice
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 pinch salt
  • 3 tbsp black sesame seeds toasted

Citrus Tamari Sauce

  • 1/2 orange juiced
  • 1/2 lemon juiced
  • 2 tbsp cilantro chopped
  • 3 scallions chopped greens only (save the white and light green parts for later)
  • tamari to taste

Spicy Salmon Mix

  • 1 lb sushi-grade salmon
  • 1/4 cup Japanese mayo
  • 2 tbsp sriracha
  • 1 tsp tamari
  • 2 tsp sesame oil
  • 2 tsp rice vinegar
  • 1 serrano finely chopped
  • 3 scallions white and light green parts

Mini Sushi Bundt Cakes

  • cooking oil spray
  • 2 persian cucumbers thinly sliced
  • 2 avocados sliced
  • Japanese mayo for drizzling
  • Sriracha for drizzling
  • Shichimi togarashi for topping
  • serrano sliced, for topping

Instructions

  • Make the Rice: Rinse the rice until the water runs clear. Cook in a rice cooker or according to package directions. Combine the rice vinegar, sugar, and salt in a small bowl, then fold it into the cooked rice with the sesame seeds. Cover and refrigerate for at least 3 hours, overnight is preferred.
  • Citrus Tamari Sauce: Combine the orange juice, lemon juice, chopped cilantro, and the dark green scallion tops in a small mixing bowl. Add tamari to preference and mix.
  • Spicy Salmon Mix: Finely chop the salmon and add it to a bowl with the Japanese mayo, sriracha, tamari, sesame oil, serrano, rice vinegar, and the white and light green parts of the scallions. Mix well.
  • Assemble the Mini Bundts: Coat each cavity of the mini bundt pan thoroughly with cooking oil spray. Divide half of the seasoned rice between 6 cavities and press firmly into the bottom. Layer in the cucumber slices, the spicy salmon mixture, and the avocado, dividing evenly. Press the remaining rice on top of each cavity so it sits flush with the rim. Refrigerate the pan for 10 minutes to set.
  • Serve: Place a cutting board upside down over the pan and carefully flip everything over together. Tap lightly on each cavity until the minis release. Top with a drizzle of Japanese mayo and sriracha, shichimi togarashi, and sliced serranos, and serve with the citrus tamari sauce.

Nutrition

Calories: 507kcal, Carbohydrates: 50g, Protein: 21g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 11g, Trans Fat: 0.02g, Cholesterol: 46mg, Sodium: 286mg, Potassium: 851mg, Fiber: 7g, Sugar: 4g, Vitamin A: 423IU, Vitamin C: 20mg, Calcium: 81mg, Iron: 3mg

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

Additional Info