In honor of “National Donut Day” I’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.
This flexible silicone donut tray is perfect for creating Sushi Donuts!
These Sushi Donuts are so easy to make! Watch the video for a step-by-step!
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!
How to make perfect Sushi Donuts:
- 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.
- 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.
Create 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!
How 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.”
- 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.
Fill the tops of the donut trays with sushi rice. Then flip them over for a perfect sushi donut!
Aren’t these Sushi Donuts so impressive? Did you see how easy they are to make? 👍
TIPS & TRICKS:
- Choose some pops of color for the sushi donute 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!
- You can easily find sushi-grade tuna at select grocery stores like Whole Foods or The Fresh Market.
- If you’re skittish when it comes to using sushi, make your donuts with cooked fish, or go vegetarian. The possibilities are endless!
WANT MORE?
If you like this recipe, you’re going to love my Easy Sushi Pizza! It’s not only impressive but easy and fun to make! Just a few ingredients are needed for this delicious and creative pizza!
SUGGESTED WINE PAIRING:
2018 Etnico Gran Reserva Sauvignon Blanc Aromas of lime, lemongrass and chalk leap from the glass and continue on the zesty palate along with flavors of lemon peel and green apple. Pairs perfectly with seafood! BUY THIS WINE
Update Notes: This post was originally published on May 30, 2017, but was republished with slight text changes and additions, like step by step instructions and tips in June 2019.
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These Sushi Donuts are way healthier than the sweet variety! They’re made with all of the traditional sushi ingredients, but packed into cute little donut shapes for an irresistible and healthy dinner that’s as fun to make as it is to eat!
Ingredients
- 3 oz. sushi-grade tuna (yellow tail or ahi)
- 3 oz. sushi-grade salmon
- ½ English cucumber
- 4 small red radishes
- Salmon roe
- Toasted black and white sesame seeds
- 1 ½ cups sushi rice
- Chives, cut into 3 inch pieces
- Reduced-sodium soy sauce or gluten-free soy sauce
- Pickled ginger on the side
- Wasabi paste on the side
Instructions
- 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.
- 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.
- 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.”
- 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
- Choose some pops of color for the sushi donute 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!
- You can easily find sushi-grade tuna at select grocery stores like Whole Foods or The Fresh Market.
- If you’re skittish when it comes to using sushi, make your donuts with cooked fish, or go vegetarian. The possibilities are endless!
Keywords: sushi, donuts
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