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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Pressure Cooker Asian Meatballs

pressure cooker Asian meatballs

I finally succumbed to the latest craze… the upgraded pressure cooker (a.k.a. the Instant Pot)! I dragged my dusty, old pressure cooker out of the very back of my kitchen cabinet to compare the two. Wow, what a difference! Isn’t technology grand? My mom introduced me to the pressure cooker eons ago! I think I made one dish in it over the past several decades. But now, whole new ball game! This Asian turkey meatball recipe was so fast and delicious — and the family was raving! It’s a cinch to prepare and loaded with flavor with both sweet and spicy elements. Plop the meatballs on top of some steamed white or brown rice, drizzle extra sauce on top, and enjoy! This will not be my only dish in my new pressure cooker, rest assured!

My new favorite kitchen device, the Power XL Pressure Cooker! Major timesaver!

Brown the turkey meatballs in the pressure cooker and pour sauce on top.

Drizzle the yummy sauce on top of the meatballs and garnish with green onions.

Pressure Cooker Asian Meatballs
 
Author:
Serves: 4
Ingredients
  • 1 ½ pounds ground turkey
  • 1 egg white
  • 1 teaspoon garlic powder
  • ¼ cup Panko bread crumbs
  • 3 green onions, chopped
  • 1 teaspoon sesame oil
  • 1 red Thai chili pepper, seeded and finely chopped
  • Pinch of kosher salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon canola oil
  • Cooked steamed rice
  • Sauce:
  • 1 cup low sodium soy sauce
  • ½ cup rice vinegar
  • 3 cloves garlic, minced
  • 2 teaspoons ginger, grated
  • 1 tablespoon canola oil
  • 1 ½ tablespoons brown sugar
  • ¼ teaspoon pepper
  • 1 ½ tablespoons corn starch
Instructions
  1. In a large mixing bowl, thoroughly combine turkey, egg white, garlic powder, bread crumbs, green onions, sesame oil, chili pepper, salt, pepper, and sesame seeds. Form turkey mixture into 2 inch meatballs using a small ice cream scoop. Place on a cookie sheet until ready to brown.
  2. For the sauce: In a small mixing bowl, whisk together the all of the sauce ingredients until thoroughly combined.
  3. Heat the pressure cooker on the sauté or browning mode. Add the canola oil and, in batches, add the meatballs one-by-one in a single layer to brown. Brown all sides and push aside the browned meatballs to make room for the next batch. Once meatballs are browned, cover them completely with the sauce. Cover and lock the lid, and cook on high pressure for 10 minutes.
  4. Serve meatballs over steamed rice and drizzle extra sauce on top. Garnish with green onions and sesame seeds.
Notes
Adapted from: https://mommyshomecooking.com/instant-pot-teriyaki-turkey-meatballs/

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Red Curry Salmon Kebabs

Red Curry Salmon Kebabs

Main, Seafood | April 25, 2017 | By

Fire up the grill! Here’s another great summer grilling recipe that’s fast and healthy! These mildly spicy salmon kebabs are made with wild salmon for a few reasons: they’re firmer and hold up well under fire, and they are so much better for you than the farm-raised variety. But, by all means, use whatever salmon you have on hand! I like to pair this dish with a mildly spicy aioli sauce and a side of pan-sautéed, shaved brussels sprouts. Get grilling fellow foodies!

Red Curry Salmon Kebabs
 
Author:
Serves: 6
Ingredients
  • 1½ tablespoons Thai red curry paste
  • 2 tablespoons canola oil
  • 3 tablespoons fresh lime juice, divided
  • 1 tablespoon honey
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons fresh cilantro, chopped, divided
  • 1½ pounds thick wild salmon, skin off, cut into 1-inch cubes
  • ¼ cup low-fat mayonnaise
  • 1 tablespoon sambal oelek (or Sriracha sauce)
Instructions
  1. Soak 6 wooden skewers in water for 2 hours.
  2. In a large bowl, mix the curry paste with oil, 2 tablespoons lime juice, honey, salt, pepper and 1 tablespoon cilantro. Add the salmon cubes and toss to coat. Marinate for ½ hour.
  3. In a medium bowl, whisk together the mayonnaise, sambal oelek (or Sriracha sauce), remaining lime juice, remaining cilantro, and season with salt.
  4. Heat stove-top grill pan or outdoor grill on medium-high heat.
  5. Remove skewers from water. Thread the salmon onto 6 skewers, leaving ¼ inch between the cubes. Grill over moderately high heat, turning carefully, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the spicy aioli sauce.
Notes
Adapted from: Food & Wine. Sambal oelek can be found at specialty Asian markets and select local grocery stores. Can substitute with Sriracha sauce. These kebabs go great with a side of sautéed, shaved brussels sprouts.

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