Ah, the lure of the exotic! The bustling streets of Tokyo, the cool coastal breeze of California, and a world of flavors waiting to be unearthed in every delicious bite. Strap in, because we’re about to embark on a culinary journey that takes sushi to an epic level: welcome to the land of Sushi Bundt Cake, where savory meets sweet in a delightful twist that’ll leave your taste buds dancing!
Why make this recipe?
Why not turn the traditional sushi experience on its head with a glamorous twist? This Sushi Bundt Cake brings the allure of sushi to the extraordinary realm of comfort food. Imagine layers of flavorful ingredients mingling together in a show-stopping presentation, perfect for impressing friends or simply indulging your inner food adventurer. Ready to dive into the unknown? Let’s roll up our sleeves and get to it!
How to make Sushi Bundt Cake
Ingredients:
- 1½ cup Calrose rice (made in rice cooker or cooked to package instructions)
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 pinch salt
- 3 tbsp black sesame seeds (toasted)
- 2 cups cooked crab meat (real or imitation, you choose your own adventure!)
- ¼ cup Japanese mayo
- 1 tbsp sriracha
- 2 tsp sesame oil
- 2 serranos (finely chopped + slices for topping)
- 2 tsp rice vinegar
- 3 scallions (chopped; separate the white and green parts)
- Cooking oil spray
- Rice for layering
- 1 English cucumber (thinly sliced)
- Crab tampico (what even is that? Oh, you’ll see…)
- 2 avocados (sliced, because why not make it creamy?)
- ½ orange (juiced)
- ½ lemon (juiced)
- 2 tbsp cilantro (chopped, the fresh flair we all need)
- Tamari (to taste, or wasabi if you’re feeling spicy)
- Shichimi togarashi (for that umami zing)
- Toasted nori (crushed, because you can’t have sushi without it)
- Serranos (sliced, to taste, oh yeah!)
- Additional Japanese mayo and sriracha (to taste, for drizzling joy)
Directions:
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Rice, Rice, Baby! Start by cooking the Calrose rice in your trusty rice cooker, or following the package instructions like the culinary champion you are. Once the rice is fluffy and glistening like a starry night, mix in the rice vinegar, sugar, and a pinch of salt. Give it a little fluff with a fork — we’re aiming for perfection, my friend!
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Crab Tampico 101: In a bowl, combine the crab meat, Japanese mayo, sriracha, sesame oil, finely chopped serranos, and white parts of scallions. In case you’re wondering, that’s the good stuff that makes the crab dance with joy!
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Assemble the Bundt Cake: Spritz your Bundt pan with cooking oil spray like a true kitchen artist. Layer in some of the seasoned rice followed by layers of your crab mixture, cucumber slices, and avocado. Get creative — channel your inner sushi ninja and stack those layers high! Top off with another layer of rice, ensuring everything is snug and secured in the pan.
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Sauce it Up: In a small bowl, whisk together the orange juice, lemon juice, cilantro, and tamari to create a zesty and refreshing drizzle — the kind that’ll make your taste buds sing!
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Top it! Once you’ve allowed your masterpiece to chill in the fridge for a few hours, invert that Bundt pan onto a colorful platter. Revel in the glory of your creation and drizzle that refreshing sauce all around! Top with shichimi togarashi and slices of serranos for that extra pop!
How to serve Sushi Bundt Cake
Slice it like a gourmet cake fiesta, and serve each piece with an added drizzle of Japanese mayo on top! Your guests will be clamoring for another flavorful bite, guaranteed.
How to store Sushi Bundt Cake
If there are any leftovers—granted, that’s a big if—store tightly wrapped in the fridge for up to 2 days. Keep it covered to prevent those flavorful layers from getting dry.
Tips to make Sushi Bundt Cake
- Experiment with layers! Add cooked shrimp or your favorite veggies like matchstick carrots for a vibrant crunch.
- Don’t skip the chill time! It firms the Bundt and helps flavors meld together beautifully.
- For a vegan spin, swap crab for tofu or a delightful mix of your favorite vegetables.
Variations
Feel free to let your creativity soar! Incorporate different proteins, from spicy tuna to savory eel, or change up the veggie scene with bell peppers or radishes. Make it yours!
FAQs
Q: Can I use brown rice instead of Calrose?
A: Sure thing! Just remember, it might take longer to cook, and the texture will be different. Bento box vibes, anyone?
Q: Can I pre-make this? How far in advance?
A: Absolutely! You can prep everything a day in advance; just assemble the Bundt the night before and let it chill overnight.
Q: Do I really need the shichimi togarashi?
A: Oh honey, it’s the secret agent of flavor. But if you don’t have it, a sprinkle of sesame seeds or chili flakes will still keep your taste buds on high alert!
So there you have it—a culinary journey wrapped in a Bundt that will take you straight to the streets where sushi dreams come alive. Get ready to gather your friends, serve it up, and enjoy your adventures through flavor! Bon appétit!
Sushi Bundt Cake
Ingredients
Method
- Cook the Calrose rice in your rice cooker or according to package instructions.
- Once the rice is fluffy, mix in the rice vinegar, sugar, and a pinch of salt. Fluff with a fork.
- In a bowl, combine the crab meat, Japanese mayo, sriracha, sesame oil, finely chopped serranos, and the white parts of the scallions.
- Spritz the Bundt pan with cooking oil spray.
- Layer in some of the seasoned rice, followed by layers of the crab mixture, cucumber slices, and avocado.
- Ensure that each layer is snug and secure, topping off with another layer of rice.
- In a small bowl, whisk together orange juice, lemon juice, cilantro, and tamari to create the drizzle.
- Chill the assembled Bundt in the fridge for a few hours.
- Invert onto a platter, drizzle with sauce, and top with shichimi togarashi and serrano slices.