Posted by Corey Loftus on

Sushi Bundt Cake

Sushi Bundt Cake

  • Prep Time: 45 Minutes 
  • Cook Time: 35 Minutes 
  • Serves: 6


  1. Mix together the rice vinegar, sugar and pinch of salt. Add it to your cooked sushi rice with the sesame seeds and let completely cool.
  2. Add Wild Planet Pink Salmon to a bowl with the Bachan’s Hot & Spicy Japanese BBQ Sauce, kewpie mayo, sriracha, sesame oil, serranos, 2 tsp rice vinegar and white and light green part of the scallions. Mix well.
  3. Assemble the bundt cake: spray cooking oil in the bottom of the bundt cake pan. Add the rice on the bottom, layer in cucumber, the salmon mixture and sliced avocado, press the rest of the rice on top. Using a plate, flip it over.
  4. Mix together the green part of the scallions, cilantro, orange juice, lemon juice and more Bachan’s Hot & Spicy Japanese BBQ sauce.
  5. Top the bundt with nori pieces, togarashi and serrano slices. Drizzle a generous amount of Bachan’s sauce over the top.


• 1.5 cups uncooked sushi rice
• 3 Tbsp rice vinegar
• 1 Tbsp sugar
• 3 Tbsp black sesame seeds

• Pinch of salt

• 2 (6 oz) cans Wild Planet Pink Salmon

• 3 Tbsp Bachan’s Hot & Spicy Japanese BBQ Sauce + 1 Tbsp
• 1/4 cup + 1 Tbsp Kewpie mayo
• 1 Tbsp sriracha.
• 2 Serranos peppers (finely chopped) + more for topping.
• 3 scallions chopped
• 2 tsp sesame oil
• 1 English cucumber (thinly sliced)

• 2 avocados (sliced)

• 1/2 orange
• 1/2 lemon
• 2 tbsp cilantro (chopped)
• Togarashi.


Prep Time: 45 Minutes 
Cook Time: 35 Minutes 
Serves: 6