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–+ servings

Shrimp Sushi Bundt Cake

By: Nadia Aidi
|
Servings: 6 servings
This Shrimp Sushi Bundt Cake layers seasoned Calrose rice with a spicy gochujang shrimp mixture, crisp cucumber, and avocado. Flipped, topped with unagi sauce, toasted panko, and serrano slices, it is the fully cooked member of the family.
Prep 25 minutes
Cook 25 minutes
Time for Rice to Cool Minimum 3 hours
Total 3 hours 50 minutes
Shrimp sushi bundt cake topped with toasted panko, serrano slices, and unagi sauce.

Equipment

  • rice cooker (optional)
  • Mixing bowl
  • 6-cup bundt pan
  • mandoline slicer or knife
  • small pot

Ingredients

Rice

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

Unagi Sauce

  • 1/3 cup mirin
  • 1/3 cup tamari or soy sauce
  • 1/3 cup cane sugar

Shrimp Mixture

  • 1 lb shrimp cooked, finely chopped
  • 1/4 cup Japanese mayo and more for drizzling
  • 2 tbsp sriracha and more for drizzling
  • 1 tbsp gochujang
  • 1 serrano finely chopped
  • 2 tsp sesame oil
  • 2 tsp mirin
  • 3 scallions chopped, green parts

Shrimp Bundt

  • cooking oil spray
  • 1 english cucumber thinly sliced
  • 2 avocados sliced

Toppings

  • 1/3 cup panko toasted
  • 1 serrano thinly sliced
  • sriracha optional, to taste
  • Japanese mayo optional, to taste
  • lemon optional, to taste
  • tamari optional, to taste

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.
  • Unagi Sauce: Add the mirin, tamari, and cane sugar to a small pot and simmer for 5 to 7 minutes, until it coats the back of a spoon. Let it cool completely, it thickens as it sits.
  • Shrimp Mixture: Combine the chopped shrimp, Japanese mayo, sriracha, gochujang, chopped serrano, sesame oil, mirin, and the green parts of the scallions in a mixing bowl. Mix well.
  • Shrimp Bundt: Coat the bundt pan thoroughly with cooking oil spray. Press half of the seasoned rice into the bottom of the pan. Layer the sliced cucumber, shrimp mixture, and sliced avocados over the rice. Press the remaining rice firmly on top so it sits flush with the rim. Place your serving plate upside down on top of the pan and carefully flip everything over, then tap lightly on the top until the cake releases.
  • Top and Serve: Top with plenty of unagi sauce, toasted panko, and serrano slices. If you like, add a drizzle of sriracha and Japanese mayo and a squeeze of lemon or splash of tamari.

Nutrition

Calories: 408kcal, Carbohydrates: 51g, Protein: 17g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 94mg, Sodium: 853mg, Potassium: 550mg, Fiber: 5g, Sugar: 14g, Vitamin A: 159IU, Vitamin C: 10mg, Calcium: 98mg, Iron: 2mg

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

Additional Info