Spicy Crab Sushi Bundt Cake Recipe
Prep Time:
50 minutes
Cook Time:
Servings:
8 Servings
Ingredients
  • 4 cups cooked sushi rice, cooled
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 pound lump crab meat, picked over
  • ⅓ cup mayonnaise
  • 2 tablespoons Sriracha
  • 1 tablespoon honey
  • 2 avocados, diced
  • 4 scallions, thinly sliced
  • 1 jalapeño, seeded and minced
  • 4 tablespoons tobiko
  • Nori sheets, cut into squares for serving
  • ¼ cup mayonnaise
  • 1 tablespoon Sriracha
  • 1 tablespoon black sesame seeds
  • 1 tablespoon white sesame seeds
  • 2 tablespoon salmon roe
  • 2 tablespoon tobiko
  • 2 scallions, thinly sliced
Directions
  1. Transfer the cooled sushi rice to a large bowl. Add the rice vinegar, sugar, and salt. Stir until dissolved.
  2. In a separate bowl, mix the crab meat, mayonnaise, Sriracha, and honey until combined.
  3. Line a Bundt pan with plastic wrap, leaving an overhang.
  4. Press half the rice firmly into the pan, creating an even layer.
  5. Layer the crab mixture over the rice.
  6. Top with avocado, scallions, jalapeño, and tobiko.
  7. Press the remaining rice over the filling, packing it firmly.
  8. Cover with the plastic wrap overhang and refrigerate for 30 minutes.
  9. Whisk together mayonnaise and Sriracha to desired heat level. Transfer to a squeeze bottle or small bowl.
  10. Invert the Bundt onto a serving platter and remove the plastic wrap.
  11. Drizzle with spicy mayonnaise. Garnish with black and white sesame seeds, salmon roe, tobiko, and scallions. Serve with nori squares, for scooping.