Sushi Bundt Cake 2.0
Serves 6
35 mins prep
20 mins cook
60 mins Chill Time
115 mins total
millions of you loved the past version but it was time to improve it! I understand that it isn’t traditional by any means but it is a super popular dish in my Northern Mexico. So typically it is done with crab tampico, but I wanted to add a salmon cherry on top!
Rice
Crab Tampico
Spicy Salmon
Sushi Bundt
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!
