Sushi doughnuts? Even if you’ve never wondered how to tackle this dish, it’s one to keep in your back pocket for the days you really want to get creative in the kitchen. Easier than you think and with results guaranteed to impress, Use this easy 3-step guide and you’ll be making mouth-watering sushi doughnuts in no time!
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
- 1 donut pan
Instructions
PRESS enough sushi rice into each of the doughnut 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 doughnuts. For example, we sliced fresh tuna into 0,3cm thick slices and gently wrapped it over the top of a doughnut, keeping the ring shape intact. Then we arranged thinly sliced cucumber on one side of the doughnut, 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 doughnuts, 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
