I recently received a special request from a reader to make Sushi Donuts. Sushi what, you say? Yes, Sushi Donuts! Once you figure these out there’s almost no reason to go back to making regular sushi.
This trendy meets tasty recipe involves using a donut pan, the same kind used for making baked donuts. We simply use the pan as a mold here, packing it with freshly steamed sushi rice.
You can also use short grain brown rice or mixed grain rice to make these. Whichever rice you use, just make sure that it’s slightly sticky or glutinous so that the donuts hold their shape after being unmolded.
Start by attaching the smaller ingredients first. For me, this means carefully sprinkling the donuts with black and brown sesame seeds or even Sakura Denbu— a pinkish, fluffy, ground codfish that has a sweet-salty taste. I also like to use tobiko if I can find it, especially since it comes in many vibrant colors (like orange, red and even green).
After the first ingredients are attached, you can start arranging the larger pieces and slices of meat or vegetables. Try to pick and slice the ingredients on the smaller side, keeping the size of the donut in mind.
The standard condiments–wasabi and ginger–can even be served right atop the Sushi
Donuts instead of on the side. A drizzle of mayo, some drops of fiery sriracha, or even a
dash of togarashi make a pretty finishing touches.
For serving, enjoy these in two clever ways. The first way is to eat this as you would regular sushi, in a plate along with a pair chopsticks. Break the donut up into bite-sized clumps, eating the toppings either by themselves or with rice.
Another way to enjoy these (this time, chopstick-free!) is to park each donut onto a piece of shiny nori which also serves as an edible serving wrap. This portable method is definitely my preference, super fun and casual.
Served alongside a variety of Japanese teas, Sushi Donuts are an enticing addition to sushi night. Create the “donuts” ahead of time with a bounty of fresh fish, veggies and condiments to choose from. Your guests will have the best time creating the Sushi Donut of their dreams!
Makes 10 large donuts.
|- 4 cups sushi rice, cooked & seasoned||- radish sprouts|
|- sashimi||- strips of nori|
|- cooked shrimp||- lemon slices|
|- tobiko||- radish slices|
|- Sakura Denbu (seasoned codfish, grinded)||- cucumber slices|
|- sesame seeds||- mayo|
|- half sheets of nori, soy sauce, wasabi & pickled ginger, for serving|
1. Create rice donuts by packing the sushi rice into the cavities of a greased donut pan. Pack the rice in evenly and firmly.
2. Turn the pan upside down and smack gently over a work surface covered with plastic wrap to release the donuts.
3. To decorate the donuts, first attach smaller seasonings like sesame seeds or a strip of nori. Lay larger pieces of meat, sashimi or vegetables on the donuts, followed by accents like sprouts or lemon slices. For easy serving, transfer each donut onto a folded half-sheet of nori using a flat spatula. Serve with soy sauce, wasabi and pickled ginger and enjoy as you would regular sushi!