Ingredients
Sushi Rice Mixture
- 1.5 cup calrose rice (sushi rice), cooked in rice cooker or following package instructions
- 3 tbsp rice vinegar, plus 2 tsp for mixing salmon
- 1 tbsp sugar
- Pinch of salt
- 3 tbsp black and toasted sesame seeds
Salmon and Sauce Mixture
- 1 lb sushi-grade salmon
- 1/4 cup Japanese mayo
- 2 tbsp sriracha
- 1 tsp tamari, plus more for serving sauce
- 1 serrano, finely chopped, plus extra for topping
- 3 scallions, chopped (separate white and green parts)
- 2 tsp sesame oil
Vegetables and Toppings
- 2 Persian cucumbers, thinly sliced
- 2 avocados, sliced
- 1/2 orange (for juice)
- 1/2 lemon (for juice)
- 2 tbsp cilantro, chopped
- Shichimi togarashi, for topping
- Toasted nori pieces, for topping
Instructions
- Prepare the sushi rice: Mix 2 tablespoons of rice vinegar, sugar, and a pinch of salt until sugar dissolves. While the calrose rice is still warm from cooking, gently fold this vinegar mixture along with 3 tablespoons of black and toasted sesame seeds into the rice. Spread out the rice to cool completely to room temperature before assembling.
- Prepare the salmon mixture: Slice 8 thick pieces of the sushi-grade salmon to use for the cake topping. Finely chop the remaining salmon. In a mixing bowl, combine the chopped salmon with Japanese mayo, sriracha, 2 teaspoons rice vinegar, sesame oil, finely chopped serrano pepper, tamari, and the white and light green parts of the scallions. Mix thoroughly until well combined.
- Assemble the bundt cake: Lightly spray the bundt pan with cooking oil to prevent sticking. Arrange the 8 thick slices of salmon evenly along the bottom of the bundt pan. Layer half of the cooled sushi rice over the salmon and press gently but firmly. Add a layer of thinly sliced cucumber, followed by the salmon-tampico mixture, and then the avocado slices. Top with the remaining rice and press down to compact. Refrigerate the assembled cake for 10 minutes to set.
- Unmold the bundt sushi cake: Place the serving plate on top of the bundt pan. Carefully invert the bundt pan and plate together, then gently lift the bundt pan off, revealing the beautiful sushi bundt cake.
- Prepare the dressing and final toppings: In a small bowl, mix chopped cilantro with freshly squeezed juice of half an orange and half a lemon. Add tamari to taste to create a fresh, tangy dressing. Drizzle or serve alongside the bundt cake. Garnish the top of the cake with toasted nori pieces, shichimi togarashi, and thin slices of serrano pepper for a final spicy kick and visual appeal.
Notes
- Use sushi-grade salmon to ensure freshness and safety since it is served raw.
- Make sure the sushi rice is completely cooled before assembling to maintain structure and prevent sogginess.
- The bundt pan should be well-oiled to allow easy removal of the sushi cake.
- Adjust the amount of sriracha and serrano peppers to control the heat level to your preference.
- Serve the tamari-citrus dressing on the side to keep the cake from getting soggy.
- This dish is best enjoyed immediately but can be stored in the refrigerator for up to 6 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: No-Cook
- Cuisine: Japanese
- Diet: Low Lactose
