If you have time, cover the top with the overhanging plastic wrap and refrigerate for 30 minutes to help the cake set and make slicing easier.
Step 4: Unmold and Garnish
Unmold the Cake:
Place a serving plate over the bundt pan and carefully flip it over. Gently lift the pan and remove the plastic wrap. The salmon should now be on the top and sides, with a beautiful bundt shape.
Garnish:
Sprinkle the top with black pepper, black sesame seeds, and jalapeño slices. Add chopped green onions if desired.
Step 5: Serve
Slice the Cake:
Slice the sushi bundt cake into wedges using a sharp knife.
Serve with Dipping Sauce:
Serve with soy sauce on the side, along with pickled ginger and wasabi, if desired.
Tips for Success:
Sushi-Grade Fish: Always use sushi-grade salmon and tuna for raw preparations to ensure safety and quality. If you’re unsure, ask your fishmonger or look for fish labeled as “sushi-grade” or “sashimi-grade.”
Rice Texture: The rice should be sticky but not mushy. Don’t overmix when adding the vinegar seasoning to avoid breaking the grains.
Customization: You can swap the avocado for cucumber, add a layer of masago (fish roe), or drizzle with spicy mayo before serving for extra flair.
Make Ahead: This can be assembled a few hours ahead and kept refrigerated. Add the garnishes just before serving to keep them fresh.
Serving Suggestion:
This Salmon Sushi Bundt Cake is a showstopper for parties or gatherings. Pair it with a light cucumber salad, miso soup, or edamame to round out the meal. For drinks, a crisp sake or green tea complements the flavors beautifully.
Enjoy your sushi bundt cake!
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