Print

Spicy Crab Sushi Bundt Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 15 reviews

This Spicy Crab Sushi Bundt Cake is a visually stunning and delicious twist on traditional sushi. Layers of seasoned sushi rice, spicy crab meat, fresh avocado, scallions, jalapeño, and tobiko come together in a Bundt pan to create a cohesive, flavorful dish perfect for entertaining or sushi lovers looking for something unique. Topped with a spicy mayonnaise drizzle and garnished with sesame seeds, salmon roe, and more tobiko, this recipe offers a delightful balance of creamy, spicy, and umami flavors in every bite.

Ingredients

Sushi Rice Mixture

  • 4 cups cooked sushi rice, cooled
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

Spicy Crab Filling

  • 1 pound lump crab meat, picked over
  • ⅓ cup mayonnaise
  • 2 tablespoons Sriracha
  • 1 tablespoon honey

Additional Layers & Garnishes

  • 2 avocados, diced
  • 4 scallions, thinly sliced
  • 1 jalapeño, seeded and minced
  • 4 tablespoons tobiko

Spicy Mayonnaise Drizzle

  • ¼ cup mayonnaise
  • 1 tablespoon Sriracha

Final Garnishes

  • 1 tablespoon black sesame seeds
  • 1 tablespoon white sesame seeds
  • 2 tablespoons salmon roe
  • 2 tablespoons tobiko
  • 2 scallions, thinly sliced
  • Nori sheets, cut into squares for serving

Instructions

  1. Season the sushi rice: Transfer the cooled sushi rice to a large bowl. Add rice vinegar, sugar, and salt, then stir until dissolved to create the perfect sushi rice base.
  2. Prepare the spicy crab mixture: In a separate bowl, combine lump crab meat, mayonnaise, Sriracha, and honey. Mix gently until everything is well incorporated.
  3. Line the Bundt pan: Line a Bundt pan with plastic wrap, ensuring there is an overhang on the sides for easy removal later.
  4. Layer the first rice layer: Press half of the sushi rice firmly into the base and sides of the Bundt pan, creating an even layer that will hold the filling.
  5. Add the crab filling: Evenly spread the spicy crab mixture over the rice layer in the Bundt pan.
  6. Add fresh toppings: Top the crab layer with diced avocado, thinly sliced scallions, minced jalapeño, and tobiko, layering the flavors beautifully.
  7. Top with remaining rice: Press the remaining sushi rice firmly over the layered filling, packing it tightly to hold the structure together.
  8. Chill the cake: Cover the Bundt pan with the plastic wrap overhang and refrigerate for 30 minutes to let it set and blend flavors.
  9. Make the spicy mayo drizzle: Whisk together mayonnaise and Sriracha to your desired level of heat. Transfer to a squeeze bottle or small bowl for easy drizzling.
  10. Unmold the sushi cake: Invert the chilled Bundt pan onto a serving platter and carefully remove the plastic wrap to reveal the sushi cake.
  11. Garnish and serve: Drizzle the spicy mayonnaise over the top. Sprinkle with black and white sesame seeds, salmon roe, additional tobiko, and sliced scallions. Serve alongside nori squares for scooping.

Notes

  • Use cooled, freshly made sushi rice for best texture and flavor.
  • Be gentle when mixing crab meat to keep it flaky and avoid clumping.
  • Adjust the Sriracha in the spicy mayo and crab mixture to suit your preferred spice level.
  • The plastic wrap lining helps with easy unmolding and keeps the cake intact.
  • Use fresh avocado and consume soon after assembling to prevent browning.
  • Serve immediately after garnishing to keep nori crisp.
  • You can substitute lump crab meat with imitation crab if desired, but flavor and texture will vary.

Find it online: https://recipefeastful.com/spicy-crab-sushi-bundt-cake-recipe/