Salmon Sushi Bundt Cake

Rice

• 1 1/2 cups calrose rice
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 pinch salt
• 3 tbsp black and toasted sesame seeds

Citrus Tamari Sauce

• 1/2 orange (juiced)
• 1/2 lemon (juiced)
• 2 tbsp cilantro (chopped)
• 3 scallions (dark green tops only, chopped, white and light green parts reserved)
• tamari (to taste)

Spicy Salmon Mix

• 1 lb sushi-grade salmon
• 1/4 cup japanese mayo
• 2 tbsp sriracha
• 1 tsp tamari
• 2 tsp sesame oil
• 2 tsp rice vinegar
• 1 serrano (finely chopped)
• 3 scallions (reserved white and light green parts, chopped)

Salmon Sushi Bundt Cake

• cooking oil spray
• 2 persian cucumbers (thinly sliced)
• 2 avocados (sliced)
• shichimi togarashi (for topping)
• toasted nori (crumbled, for topping)
• 1 serrano (thinly sliced, for topping)

1. 1

   Rice: Rinse the rice until the water runs clear. Cook in a rice cooker or according to package directions. Stir the rice vinegar, sugar, and salt together, then fold into the cooked rice along with the sesame seeds. Cover and refrigerate for at least 3 hours, preferably overnight.

2. 2

   Citrus Tamari Sauce: Combine the orange juice, lemon juice, cilantro, and dark green scallion tops in a small bowl. Add tamari to taste and mix.

3. 3

   Spicy Salmon Mix: Cut 8 thick slices from the salmon and set aside. Finely chop the remaining salmon and combine in a bowl with the Japanese mayo, sriracha, tamari, sesame oil, rice vinegar, serrano, and the reserved white and light green scallion parts. Mix well.

4. 4

   Assemble: Spray the bundt pan with cooking oil spray. Arrange the 8 reserved salmon slices in the bottom of the pan. Press half of the seasoned rice firmly over the salmon. Layer the cucumber slices, slightly overlapping, then the avocado, then the spicy salmon mixture. Press the remaining rice on top until it sits flush with the rim. Refrigerate for at least 10 minutes to set.

5. 5

   Serve: Place a serving plate upside down over the pan and carefully flip both together so the cake is upright. Tap the top of the pan until the cake releases. Top with crumbled nori, shichimi togarashi, and sliced serranos. Serve with the citrus tamari sauce.