Sushi Donut

Name: Sushi Donut
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 3
Ingredients: 1 ½ cups sushi rice (short grained rice); 2 cups water; ¼ cup seasoned sushi rice vinegar; 1 batch prepared sushi rice; 150 grams fresh sushi grade salmon, thinly sliced; 50 grams seaweed salad; 50 grams cucumber, thinly sliced long rectangular shaped; 4 pcs cherry tomatoes, thinly sliced; 1 tsp each of roasted black and white sesame seeds (mixed); soy sauce and wasabi for serving.

by Olivia Homecook

3 Pieces

1 hr

Everyone talks about reinventing the wheel, but what about reinventing the...donut?

Truthfully, this trend harks back to 2016, but it's so gorgeous that we just need to bring it back.

The toppings are only limited by your imagination! If you prefer the commonplace toppings you could consider things like salmon, eel, eggs, shrimp, scallops, squid, salmon roe. If you want to add a bit of green or want to vegan-ise it all together you can add cucumber, avocado, bell peppers, mushrooms, seaweed, seaweed salad, and so forth.

Make your donuts as fat or thin, heavy or petite as you'd like!

For more recipes, please check out my IG: olivia_homecook

Sushi Donut

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Recipe details

Yield 3 Pieces
Time spent: Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr

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Ingredients

Sushi Rice (1 batch)

1 ½ cups sushi rice (short grained rice)
2 cups water
¼ cup seasoned sushi rice vinegar

For Sushi Donut

1 batch prepared sushi rice
150 grams fresh sushi grade salmon, thinly sliced
50 grams seaweed salad
50 grams cucumber, thinly sliced long rectangular shaped
4 pcs cherry tomatoes, thinly sliced
1 tsp each of roasted black and white sesame seeds (mixed)
soy sauce and wasabi for serving.

Instructions

Sushi Rice

Pour the water over the rice and cook it in a rice cooker
Once cooked, pour the seasoned sushi rice vinegar over the rice and gently mix

Sushi Donut

Wet the inner surface of a silicon donut mould OR if you dont have that, a bowl with some sort of tall cylindrical object works just as well.
Press the rice into the moulds with a wet spoon, making sure the rice is dense and thus won't fall apart
Loosen the rice from the mould and plop down on your serving plate, ready to be topped. Top as you'd like.

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