Sushi lovers and conscious eaters alike, this Sushi Donut is about to blow your mind! Get ready to have your taste buds tantalised by our latest creation: plant-based sushi donuts. Yeah, you heard that right—sushi in the shape of donuts! But these aren’t your average rolls. Nope, they’re a delicious twist on tradition, made entirely from plant-based ingredients (and yes, that salmon-looking stuff, it’s made entirely from konjac). We’re all about keeping it real and tasty, so expect a burst of flavours, vibrant colours, and textures that’ll make your mouth water. With our sushi donuts, you can indulge guilt-free, knowing you’re not only satisfying your cravings but also doing your part for the planet. So, grab a seat, grab a donut, and get ready for a culinary adventure that’s as fun as it is delicious!
What are sushi donuts?
Picture this: sushi meets donuts. Yeah, you heard me right—sushi donuts! And no, they’re not sweet like a traditional donut, sorry all my sweet-tooth people out there! They’re like the love child of your favourite sushi rolls and the classic donut shape. Instead of the usual cylindrical rolls, sushi donuts are crafted into cute little rings that are almost too pretty to eat. But don’t worry, you’ll want to dig in once you see what’s inside. Think of all your sushi favourites—rice, seaweed, avocado, cucumber, maybe pickled ginger—all layered together in a donut-shaped masterpiece. They’re a feast for the eyes and the taste buds, a playful twist on a beloved classic that’s sure to make your sushi experience anything but ordinary.
How to make sushi donuts?
First off, gather your sushi essentials: sushi rice, nori seaweed sheets, your favorite fillings (think avocado, cucumber, carrot, tofu, or whatever floats your sushi boat), and some soy sauce and wasabi for dipping.
Now, cook up that sushi rice according to the package instructions. You want it to be nice and sticky, just like you’d find in a sushi roll.
Once the rice is cool enough to handle, it’s time to mould those donut shapes. Grab a donut mould if you’ve got one (yeah, they make those!), or just use your hands to form rice rings about the size of a donut. Pro tip: wet your hands a bit to keep the rice from sticking or spray with a small amount of oil.
Now, it’s assembly time! There are two ways of doing this. First, is to mould the rice in your trays and then pop out and layer with ingredients. The second is below:
Fill up those rice rings with your favourite sushi goodies. Get creative with it! Layer on the avocado, cucumber, tofu—whatever you fancy.
Once your sushi donuts are fully loaded, gently pop them out of the moulds (or keep shaping with your hands if you’re mould-less). Voila! You’ve got yourself some sushi donuts ready to devour.
Serve them up with a side of soy sauce, kewpie mayonnaise and wasabi (if you’re game – because I am not) for dipping, and get ready to impress your taste buds with this fun twist twist!
What do you need to make sushi donuts?
First things first. It’s no question that you’ll need sushi rice. Don’t sub this for another rice here. You want sticky clumpy rice that will form a tight and ‘stuck together’ donut shape. This goes without saying too, but you will need rice wine vinegar and sugar to make your sushi rice.
Now, this is the exciting part. Your toppings. Here you can use whatever you like or have on hand. It doesn’t have to be difficult. For mine, I’ve used vegan salmon (made from konjac), avocado, cucumber, pickled ginger and black sesame seeds.
Let’s talk sauces – you could use anything you like here, whether it be soy sauce, wasabi or kewpie mayonnaise. Whatever your heart desires.
Now, for the equipment needed:
- Sharp knife
- Chopping board
- Serving tray or plate
- Donut mould
Sushi Donut
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25
20
45
Ingredients
2 cups Sushi Rice
3 cups Water
1 tbsp Rice Wine Vinegar
2 tsp Monk Fruit Sugar
1 Avocado
1 Cucumber
1/2 block Konjac ‘Salmon’
1 tbsp Black Sesame Seeds
1/4 cup Pickled Ginger
2 Nori Sheets
Directions
- Start off by cooking your sushi rice according to packet instructions. Usually it will take around 20 minutes, to which you will then add your sugar and rice wine vinegar. Set aside to cool.
- In the meantime, prepare your sushi toppings. Thinly slice all vegetables you will use so that they bend easier in the mould.
- Next, lightly oil your donut tray mould. I recommend using a silicon one here because they are super easy to pop the sushi donuts out.
- Place rice in and pat down to form a solid donut. Then pop out and place on toppings. You could alternatively place the toppings first in the donut mould tray and then pop rice over. Both ways will work depending on your toppings.
- Serve immediately or place in fridge until read to eat. Enjoy!
Notes
- Only use sushi rice for these to ensure proper donut formation
