What do you get when you combine donuts and sushi? Instagram’s new favourite food trend, sushi donuts, of course! Sushi donuts have been taking the ‘gram by storm, and naturally, we had to try our hand at creating these ultra trendy, super-instagrammable foods.
But, don’t you worry. These are not sushi-flavoured donuts. Sushi donuts are simply donut-shaped sushi!
How to make sushi donuts?
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 our 3-step guide and you’ll be making mouth-watering sushi donuts in no time!
Basically, all you need to make sushi donuts is a donut pan and all of your favourite sushi ingredients. See our step-by-step guide below.
Recipe and styling by Jules Mercer
Photograph by Toby Murphy
How to make sushi donuts
- 1 donut pan
- 330g sushi rice, cooked
- toppings of your choice (such as fresh trout or tuna, cucumber, avocado, caviar, sesame seeds, Japanese mayo, shredded nori [seaweed] sheets)
- ponzu/soya sauce, to serve
- pickled ginger, to serve
To make the sushi donuts, press enough sushi rice into each of the donut pan’s 4 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.
Now the real fun begins – think similarly to decorating a cupcake or cookie! Using your selected toppings – we chose tuna, cucumber, caviar and shredded nori – slice the tuna into 0,3cm thick slices and gently wrap over the top of the donut, keeping the ring shape intact. Julienne the cucumber and arrange over one side of the donut (keep it different and interesting), sprinkle a little caviar on top and scatter with some finely sliced nori strands for height. Repeat this step for any of your toppings for best results.
Serve with ponzu/soya sauce and 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
Now try making: Chirashizushi or scattered sushi (AKA, the original poke bowl)