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–+ servings

Salmon Sushi Bundt Cake

By: Nadia Aidi
|
Servings: 8 servings
Sushi-grade salmon slices and a spicy chopped salmon mixture layered with seasoned Calrose rice, Persian cucumber, and avocado in a bundt pan. Served cold with a citrus tamari sauce.
Prep 25 minutes
Cook 20 minutes
3 hours
Total 3 hours 45 minutes
A full spicy salmon sushi bundt cake topped with glossy raw salmon slices, vibrant jalapeños, and shichimi togarashi over sticky Calrose rice.

Equipment

Ingredients

Rice

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

Citrus Tamari Sauce

  • 1/2 orange juiced
  • 1/2 lemon juiced
  • 2 tbsp cilantro chopped
  • 3 scallions dark green tops only, chopped, white and light green parts reserved
  • 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 reserved white and light green parts, chopped

Salmon Sushi Bundt Cake

  • cooking oil spray
  • 2 persian cucumbers thinly sliced
  • 2 avocados sliced
  • shichimi togarashi for topping
  • toasted nori crumbled, for topping
  • 1 serrano thinly sliced, for topping

Instructions

  • Rice: Rinse the rice until the water runs clear. Cook in a rice cooker or according to package directions. Stir the rice vinegar, sugar, and salt together, then fold into the cooked rice along with the sesame seeds. Cover and refrigerate for at least 3 hours, preferably overnight.
  • Citrus Tamari Sauce: Combine the orange juice, lemon juice, cilantro, and dark green scallion tops in a small bowl. Add tamari to taste and mix.
  • Spicy Salmon Mix: Cut 8 thick slices from the salmon and set aside. Finely chop the remaining salmon and combine in a bowl with the Japanese mayo, sriracha, tamari, sesame oil, rice vinegar, serrano, and the reserved white and light green scallion parts. Mix well.
  • Assemble: Spray the bundt pan with cooking oil spray. Arrange the 8 reserved salmon slices in the bottom of the pan. Press half of the seasoned rice firmly over the salmon. Layer the cucumber slices, slightly overlapping, then the avocado, then the spicy salmon mixture. Press the remaining rice on top until it sits flush with the rim. Refrigerate for at least 10 minutes to set.
    • • Molding the Salmon Sushi Ring: Depending on your pan shape, you may have a small amount of ingredients left over. Fill the mold completely and press the layers flat, but do not overfill. The final rice layer must be flush with the rim so the cake lands stable and level when you invert it.
    • Handling the Rice: To keep the sticky Calrose grains from clinging to your skin, wet your hands slightly before pressing each rice layer. You can pack the cake firmly without taking half the rice with you.
  • Serve: Place a serving plate upside down over the pan and carefully flip both together so the cake is upright. Tap the top of the pan until the cake releases. Top with crumbled nori, shichimi togarashi, and sliced serranos. Serve with the citrus tamari sauce.

Nutrition

Calories: 381kcal, Carbohydrates: 37g, Protein: 16g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 34mg, Sodium: 215mg, Potassium: 643mg, Fiber: 5g, Sugar: 3g, Vitamin A: 357IU, Vitamin C: 15mg, Calcium: 61mg, Iron: 2mg

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

Additional Info