If you’ve been wondering how to make sushi donuts, wonder no more. It’s easier than you think, and the results are guaranteed to impress. Use this easy 3-step guide and you’ll be making mouth-watering sushi donuts in no time!
How to make sushi donuts
MAKES 4
INGREDIENTS
- 330g sushi rice, cooked (Read how to cook sushi rice here)
- Toppings of your choice (such as fresh trout or tuna, pickled radish, cucumber, avocado, caviar, sesame seeds, Japanese mayo, shredded nori sheets)
- Ponzu or soy sauce, to serve
- Pickled ginger, to serve
You will need:
- 1 donut pan
METHOD
PRESS enough sushi rice into each of the donut pan moulds to fill them. Pack the rice firmly, then turn the pan upside down and whack the moulded rice rings out onto your cutting board.
USING your selected toppings, decorate each of the donuts. For example, we sliced fresh tuna into 0,3cm thick slices and gently wrapped it over the top of a donut, keeping the ring shape intact. Then we arranged thinly sliced cucumber one side of the donut, sprinkled a little caviar on top and scattered with some finely sliced nori strands for height. There are no rules – have fun and embrace the creative process!
SERVE with ponzu or soya sauce for dipping with pickled ginger on the side.
“When learning how to make sushi donuts, choosing good quality rice is of the utmost importance. Don’t buy a vacuum-packed bag of rice because the rice will be cracked, which is not cool for sushi! Wash your rice before you cook it until the water in your pot is clear. When working with the rice, keep a bowl of water by your chopping board. If the rice is sticking to your hands, rinse them in the water and continue with wet hands.” – Christo Bornman of Sushi Box
How to make sushi donuts
Ingredients
- 330g sushi rice, cooked
- Toppings of your choice (such as fresh trout or tuna, pickled radish, cucumber, avocado, caviar, sesame seeds, Japanese mayo, shredded nori sheets)
- Ponzu/soya sauce, to serve
- Pickled ginger, to serve
- You will need:
- 1 donut pan
Instructions
PRESS enough sushi rice into each of the donut pan moulds to fill them. Pack the rice firmly, then turn the pan upside down and whack the moulded rice rings out onto your cutting board.
USING your selected toppings, decorate each of the donuts. For example, we sliced fresh tuna into 0,3cm thick slices and gently wrapped it over the top of a donut, keeping the ring shape intact. Then we arranged thinly sliced cucumber one side of the donut, sprinkled a little caviar on top and scattered with some finely sliced nori strands for height. There are no rules - have fun and embrace the creative process!
SERVE with ponzu or soya sauce for dipping with pickled ginger on the side.
Recipe and styling by Jules Mercer; Photograph by Toby Murphy
Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram
Leftover sushi rice? Make these crispy sushi rice cubes
Now try making: Chirashizushi or scattered sushi (AKA, the original poke bowl)
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
