Sushi Donuts

Sushi Donuts

Watch the recipe video on the Asian Caucasian YouTube Channel

In honor of National Donut Day (June 2nd), we’ve created these gorgeous sushi donuts that look like a work of art! But, shhhhh, they’re so easy to make! Who doesn’t love donuts? These trendy donuts are so fun to make and are, of course, healthier than the sweet variety. Start by using a donut mold. We like this silicone mold because of its flexibility. You can be creative here — layer the bottom with your favorite sushi-grade fish (tuna and salmon) and veggies like thinly sliced cucumbers and radishes, or add in layers of avocado. Next, choose some pops of color with red salmon roe (fish eggs) and black & white sesame seeds. Top it all off with sushi rice (prepared in a rice cooker), flip it over, and voilà, a perfect sushi donut! Best of all, you can easily find sushi-grade tuna at select grocery stores like Whole Foods. If you’re skittish when it comes to using sushi, make your donuts with cooked fish, or go vegetarian! The possibilities are endless. 

Sushi DonutsThis awesome silicone donut tray is perfect for creating sushi donuts!

sushi donuts fillingCreate your filling for sushi donuts by layering at the bottom of the donut tray using sushi-grade fish and your favorite sushi veggies like thinly sliced cucumbers and radishes!

sushi tuna sushi salmonSushi-grade salmon and tuna can be found at select grocery stores like Whole Foods.  They now carry “Sushi at Home” frozen sushi fish.  Defrosts very quickly!

sushi donutsFill the tops of the donut trays with sushi rice. Then flip them over for a perfect sushi donut!

 

 

Sushi Donuts
 
Author:
Serves: 3-4
Ingredients
Instructions
  1. Prepare the toppings: Slice the tuna and salmon very thinly on the bias, with pieces about 2 inches long. Slice the cucumber in half and again in half length wise. Using a mandolin on a very thin setting, slice the cucumbers into spears, lengthwise. Cut them into 2 inch pieces. Slice the radishes on the mandolin.
  2. To make the donuts: Working around the donut mold in batches, press the fish into the bottom of the donut mold, then the cucumbers, then the radishes, then spoon in the salmon roe, and sprinkle in the sesame seeds. Repeat with each mold. You can mix up the order! Finally, press in the rice on top of the other ingredients, making the top of the rice as flat as possible. Place the mold in the refrigerator for at least 5 minutes. Remove from the refrigerator and place a flat plate or tray on top of the mold and flip over the mold. Carefully remove the mold from the donuts making sure that none of the ingredients are still inside the mold. Top the donuts with slices of chives and serve with soy sauce or Ponzu sauce, pickled ginger, and wasabi paste.
  3. To make perfect sushi rice: Thoroughly rinse 1½ cups of sushi rice (short-grain) until water is clear and not muddy. Place in a rice cooker, along with 2 cups water. Cook until button pops up and light changes to “warm.”
  4. Meanwhile, in a small sauce pot, combine 3 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Dissolve over medium heat but do not boil. Remove from heat and stir. Set aside to cool. Once rice is finished, let sit in the steamer for 5 minutes. Remove rice and place into a wooden, or non-reactive bowl. Using a wooden or plastic paddle, gently fold in the vinegar mixture until well combined. Do not squish the grains! Let rice cool to room temperature before handling.

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Easy Sushi Pizza

sushi pizza

Main, Seafood | March 7, 2017 | By

Wow!  Believe it or not, this gorgeous sushi pizza is so easy to make!  Don’t be intimidated by its picture-perfect appeal!  (I know, it’s almost too pretty to eat.)  Grab your rice cooker and follow this recipe. Finding sushi-grade fish can sometimes be a challenge. But, guess what?  I was so excited to see that Whole Foods started carrying frozen sushi-grade salmon and tuna from “Sushi at Home!”  This fish tastes just as good as it does at my favorite sushi restaurant!  You really can top this rice pizza with any of your favorites, not just raw fish.  Be creative folks!  How about smoked salmon, cooked crab, or pickled veggies?  Yum, yum, and yum!  And, don’t forget the wasabi!

Make the rice pizzas using short-grain sushi rice cooked in a rice cooker and oven-baked (not fried).  So healthy!

Sushi-grade salmon and tuna can be found at select grocery stores like Whole Foods.  They now carry “Sushi at Home” frozen sushi fish.  Defrosts very quickly!

Cut pizza slices of sushi like you would a traditional pizza!  Serve your sushi pizza with your favorite dipping sauces, wasabi, and pickled ginger.

Easy Sushi Pizza
 
Author:
Serves: 4
Ingredients
  • 2 cups cooked sushi rice (recipe below)
  • 1 egg white
  • ¼ teaspoon toasted sesame seeds
  • 1 small cucumber, peeled and thinly sliced
  • 2 small ripe avocados, pitted and sliced thinly
  • 6 oz. sushi-grade salmon
  • 6 oz. sushi-grade yellowfin tuna
  • Small package of wakame seaweed salad
  • Black sesame seeds for garnish
  • Wasabi paste, pickled ginger, and soy sauce for serving
Instructions
  1. Preheat oven to 400 degrees. Make the sushi rice in a rice cooker according to package directions. Let cool completely. Gently mix into the rice the egg white and sesame seeds. Lightly coat a pizza stone or baking tray with cooking spray. Wet your hands and mold the rice into two 6-inch rounds onto the stone or tray. Cook in the oven for 20 minutes. Remove and let cool.
  2. Thinly slice the salmon and tuna. Layer the sushi pizza rounds in this order: cucumber slices, avocado slices, salmon slices, and tuna slices. Place a mound of wakame seaweed salad in the middle. Top with black sesame seeds. Serve with wasabi, pickled ginger, and soy sauce.
  3. To make perfect sushi rice:
  4. Thoroughly rinse 1½ cups of sushi rice (short-grain) until water is clear and not muddy. Place in a rice cooker, along with 2 cups water. Cook until button pops up and light changes to “warm.”
  5. Meanwhile, in a small sauce pot, combine 3 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Dissolve over medium heat but do not boil. Remove from heat and stir. Set aside to cool. Once rice is finished, let sit in the steamer for 5 minutes. Remove rice and place into a wooden, or non-reactive bowl. Using a wooden or plastic paddle, gently fold in the vinegar mixture until well combined. Do not squish the grains! Let rice cool to room temperature before handling.
Notes
Sushi-grade salmon and tuna can be found at select grocery stores like Whole Foods. Wakame seaweed salad and pickled ginger are available in the sushi section at most grocery stores, as well as Asian markets.

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