Mini Sushi Bundts
Prep time 20mins
Serves or Makes: 6

Recipe Card


  • 1 pound sushi grade salmon or tuna (can also use cooked if you prefer), chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons sriracha, plus more to taste
  • 1 tablespoon spicy mayo
  • 1/4 cup scallions, chopped
  • 2 cups cooked U.S.-grown sushi rice (use leftover for best results)
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon (each) of black and white sesame seeds
  • 2-3 mini cucumbers, sliced `
  • Avocado and jalapeño, for serving


  • Step 1

    Combine fish with sesame oil, soy sauce, sriracha and spicy mayo in a large bowl. Stir to completely coat the sushi in the sauces, then fold in scallions. Set aside.

  • Step 2

    In a separate bowl, add cooked sushi rice, rice wine vinegar and sesame seeds stirring to combine until sesame seeds are fully incorporated.

  • Step 3

    Grease a 6 cup mini bundt tin with pan spray, then gently press about half of the sushi rice mixture down into each mini bundt.

  • Step 4

    Next layer in sliced cucumber, then top with the salmon mixture until about ¾ of the way full.

  • Step 5

    Top with the remaining sushi rice, pressing down gently but firmly to set.

  • Step 6

    Cover the pan in parchment paper, then place a large cutting board or baking sheet on top. Carefully flip the cutting board and bundt pan so the mini bundts are right side up then gently lift the bundt pan.

  • Step 7

    Top with additional sriracha and serve with avocado and jalapeño slices if desired.