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Salmon Sushi Bundt Cake Recipe

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★★★★★

4.2 from 70 reviews

This Salmon Sushi Bundt Cake is a visually stunning and unique dish that combines layers of sushi rice, fresh salmon, cucumber, and avocado in a bundt pan, perfect for impressing your guests with a fresh and flavorful presentation.

Ingredients

Scale

Ingredients

  • 2 cups Sushi Rice (Calrose or short-grain sushi rice is best)
  • 1/4 cup Rice Vinegar (Use rice vinegar, not white vinegar)
  • 2 tablespoons Sugar (Adjust to taste)
  • 1 teaspoon Salt
  • 1 pound Sushi-Grade Salmon (Fresh for safety)
  • 1/4 cup Japanese Mayo
  • 1 tablespoon Sriracha (Adjust based on desired heat)
  • 1 teaspoon Sesame Oil (Optional but recommended)
  • 1 medium Cucumber (Can substitute with zoodles)
  • 1 medium Avocado (Use ripe for best texture)
  • 2 tablespoons Tamari (Gluten-free option)
  • 1/4 cup Fresh Herbs (Cilantro, Serrano) (Adjust to preference)
  • 2 sheets Toasted Nori (For garnish or omit)
  • 1 teaspoon Shichimi Togarashi (Optional but adds flavor complexity)

Instructions

  1. Making the Cake In a bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice along with black sesame seeds, allowing it to cool to room temperature.
  2. Prepare Salmon Filling Carefully slice thick pieces of sushi-grade salmon for the bundt’s exterior. Chop the remaining salmon and mix it with Japanese mayo, sriracha, sesame oil, serrano, scallions, rice vinegar, and tamari for a flavorful filling.
  3. Layer the Bundt Cake Spray your bundt pan with cooking oil to prevent sticking. Layer the bottom with the thick salmon slices, then press the cooled sushi rice over them. Add a layer of cucumber slices, followed by the salmon mixture, and finish with a layer of sliced avocado and the remaining rice.
  4. Refrigerate Cover the bundt pan and refrigerate it for at least 10 minutes to let the cake firm up and hold its shape.
  5. Serve Carefully flip the bundt cake onto a serving plate. Garnish it with your favorite dressing, toasted nori, a sprinkle of shichimi togarashi, and fresh serrano slices for an eye-catching finish.

Notes

  • Use rice vinegar, not white vinegar for the sushi rice mixture.
  • Adjust sugar and sriracha to taste to balance sweetness and heat.
  • Ensure the sushi-grade salmon is fresh for safety.
  • Optional ingredients like sesame oil and shichimi togarashi add flavor complexity.
  • Refrigeration time is important to help the bundt cake hold its shape.

Keywords: Salmon sushi bundt cake, sushi rice recipe, no-cook sushi cake, Japanese appetizer, sushi salmon recipe

Find it online: https://foodarohub.com/salmon-sushi-bundt-cake-recipe/