Shrimp Sushi Bundt Cake

Rice

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

Unagi Sauce

• 1/3 cup mirin
• 1/3 cup tamari (or soy sauce)
• 1/3 cup cane sugar

Shrimp Mixture

• 1 lb shrimp (cooked, finely chopped)
• 1/4 cup Japanese mayo (and more for drizzling)
• 2 tbsp sriracha (and more for drizzling)
• 1 tbsp gochujang
• 1 serrano (finely chopped)
• 2 tsp sesame oil
• 2 tsp mirin
• 3 scallions (chopped, green parts)

Shrimp Bundt

• cooking oil spray
• 1 english cucumber (thinly sliced)
• 2 avocados (sliced)

Toppings

• 1/3 cup panko (toasted)
• 1 serrano (thinly sliced)
• sriracha (optional, to taste)
• Japanese mayo (optional, to taste)
• lemon (optional, to taste)
• tamari (optional, to taste)

1. 1

   Make the Rice: Rinse the rice until the water runs clear. Cook in a rice cooker or according to package directions. Combine the rice vinegar, sugar, and salt in a small bowl, then fold it into the cooked rice with the sesame seeds. Cover and refrigerate for at least 3 hours, overnight is preferred.

2. 2

   Unagi Sauce: Add the mirin, tamari, and cane sugar to a small pot and simmer for 5 to 7 minutes, until it coats the back of a spoon. Let it cool completely, it thickens as it sits.

3. 3

   Shrimp Mixture: Combine the chopped shrimp, Japanese mayo, sriracha, gochujang, chopped serrano, sesame oil, mirin, and the green parts of the scallions in a mixing bowl. Mix well.

4. 4

   Shrimp Bundt: Coat the bundt pan thoroughly with cooking oil spray. Press half of the seasoned rice into the bottom of the pan. Layer the sliced cucumber, shrimp mixture, and sliced avocados over the rice. Press the remaining rice firmly on top so it sits flush with the rim. Place your serving plate upside down on top of the pan and carefully flip everything over, then tap lightly on the top until the cake releases.

5. 5

   Top and Serve: Top with plenty of unagi sauce, toasted panko, and serrano slices. If you like, add a drizzle of sriracha and Japanese mayo and a squeeze of lemon or splash of tamari.