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!
- 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
- 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.
- 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!
- Serving Size:
- Calories: 219
- Sugar: 1.5 g
- Sodium: 395.9 mg
- Fat: 6 g
- Carbohydrates: 26.7 g
- Protein: 14.6 g
- Cholesterol: 42.6 mg
Keywords: sushi, donuts