Overhead view of a plate filled with Mini Sushi Bundt Cakes.

Mini Sushi Bundt Cakes

These mini sushi bundts are as fun to make as they are to eat! Plus they are a great way to use up leftover sushi rice and enjoy a restaurant quality meal at home.

This recipe comes to us from our friend Kim of @prettydeliciouslife in partnership with USA Rice and thefeedfeed.

  • Servings
  • Serving Size
    1 bundt
  • Prep Time
    20 min


  • 1 pound sushi grade salmon or tuna (can use cooked if prefered), chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons sriracha, plus more to taste
  • 1 tablespoon spicy mayo
  • ¼ cup scallions, chopped
  • 2 cups cooked 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


  • 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.
  • In a separate bowl, add cooked sushi rice, rice wine vinegar and sesame seeds stirring to combine until sesame seeds are fully incorporated.
  • 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.
  • Next layer in sliced cucumber, then top with the salmon mixture until about ¾ of the way full.
  • Top with the remaining sushi rice, pressing down gently but firmly to set.
  • 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.
  • Top with additional sriracha and serve with avocado and jalapeño slices if desired.

Recipe Notes

Sushi rice gets stickier the longer it sits, so it is best to cook it the day before if you plan to make the rice yourself