Salmon Sushi Bundt Cake

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Cook the Rice:
Combine the rinsed rice and water in a rice cooker or saucepan. Cook according to the rice cooker instructions, or bring to a boil in a saucepan, then reduce to a simmer, cover, and cook for 15 minutes. Let it sit covered for 10 minutes.

Season the Rice:
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.

Step 2: Prepare the Spicy Tuna (Optional)

Chop the Tuna:
Finely chop the sushi-grade tuna.

Mix the Spicy Tuna:
In a small bowl, combine the tuna with sriracha, mayo, and soy sauce. Adjust seasoning to taste. Set aside.

Step 3: Assemble the Sushi Bundt Cake

Prep the Bundt Pan:
Line the bundt pan with plastic wrap, leaving enough overhang to cover the top later. This will help with easy removal.

Layer the Salmon:
Arrange the thinly sliced salmon in an overlapping pattern along the bottom and sides of the bundt pan, ensuring there are no gaps. The salmon will form the outer layer of the cake once flipped.

Add the First Rice Layer:
Press a layer of sushi rice (about 1-inch thick) firmly over the salmon. Use a spoon or your hands to pack it down evenly.

Add the Avocado Layer:
Place the sliced avocado evenly over the rice layer.

Add the Spicy Tuna Layer (Optional):
Spread the spicy tuna mixture over the avocado layer. If you’re skipping the spicy tuna, you can add another layer of avocado or chopped green onions for freshness.

Top with More Rice:
Add another layer of sushi rice, pressing it down firmly to fill the bundt pan to the top. Smooth the surface.

Cover and Chill (Optional):

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