If you love sushi why not try a new format? Sushi donuts look amazing, why not try them in a bento box or on display at a party buffet?
The trick is to get the rice super sticky and really pack it together, this is essential for making really sturdy donuts.
Looking for something more traditional? Check out my how-to sushi guide.
This brief recipe serves 6.
Donut numbers depend on the size of you moulds.
Calories: 420 Carbs: 76g Fat: 4g Protein 17g
*This is based on the toppings I used.
You will need:
- 2 Sheets of Nori
- 500g Sushi Rice
- 750ml Water
- 2 Tbsp Sushi Seasoning (rice wine vinegar)
- Toppings of your choice
- Rinse sushi rice in water and drain.
- Take a large pan and pour in 750ml of water, add rice and bring to the boil.
- Once the water reaches boiling point, reduce the temperature to a simmer and cover with a pan lid. Simmer for 10-15 minutes.
- When the rice is almost done it will look a little sloppy but that’s perfect. Take the pan off the heat and leave with the lid on for a further 10 minutes. After 10 minutes the rice should have absorbed any excess liquid giving a sticky texture.
- Transfer the rice to a tray or plate with a larger surface area, drizzle over your sushi seasoning and leave to cool.
- Once the rice is cool you can assemble your donuts. Take a donut/bagel pan and begin to firmly press the sushi rice into the pan moulds. Refrigerate for 30 minutes.
- After giving the rice a chance to set we can remove the donuts from the moulds, sometimes they will pop out, sometimes they need a little persuasion so use a teaspoon to help them along.
- If you’re using a 6 donut pan like me repeat steps 6 & 7 until all of the rice is used.
- Place the donuts on a plate and top and decorate with any toppings of your choice, get creative and make them look pretty!