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Sushi Doughnuts Recipes From Scratch

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

sushi-doughnuts-recipes-from-scratch

Sushi Doughnuts Recipe

Ingredients:

Seafood
2 tbsp: Fish roe
6: Prawns, cooked and thinly sliced
6: Smoked salmon, fillets

Produce
6: Cucumber
6: Mizuna, leaves
2 tbsp: Sea grapes

Pasta & grains
3 cups: Sushi rice, cooked

Baking & spices
1/2 tbsp: Black sesame seeds

Other
1: Egg (fried and cut thinly)
2 tbsp: Sakura denbu

Instructions:

  • Place cling wrap sheet over the base of the donuts’ mould.
  • Divide the rice into the 6 donut moulds evenly (about ½ cup each) and press them into the shape of a donut.
  • Remove the rice out of the donut moulds.
  • Place the donut-shaped sushi rice onto a plate and take the cling wrap off the rice.
  • Decorate with prawn, salmon, egg, Mizuna leaves, cucumber, and top with fish egg (roe), black sesame seeds, and Sakura Denbu.
sushi-doughnuts-recipes-from-scratch

Colorful Sushi Doughnuts Recipe

Ingredients:

Gluten free

Seafood
3 oz: Salmon, sushi-grade
1: Salmon roe
3 oz: Tuna, sushi-grade

Produce
1: Chives
1/2: English cucumber
1: Pickled ginger on the side
4: Radishes, small red

Condiments
1: Soy sauce or gluten-free soy sauce, Reduced-sodium
1: Wasabi paste on the side

Pasta & grains
1 1/2 cups: Sushi rice

Baking & spices
1: Sesame seeds, Toasted black and white

Instructions:

  • 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. 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. 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.

Salmon Sushi Doughnuts Recipe

Ingredients:

Seafood
1/2 lb: Sashimi grade salmon
1/2 lb: Sashimi grade tuna

Produce
2: Persian cucumbers
1: Watermelon radish, small

Refrigerated
6 oz: Masago eggs

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Pasta & grains
3 cups: Sushi rice

Baking & spices
1/2 cup: Black sesame seeds, roasted
1/2 cup: Sesame seeds, roasted white
1: Toppings

Oils & vinegars
80 ml: Rice vinegar, seasoned

Other
4: Full sized sheets of roasted seaweed for sushi making

Instructions:

  • Rinse rice with water a few times until water drains out mostly clear. Drain the rice in a colander and let it dry for 15 minutes. Transfer the rice to a rice cooker and add water up to the 3 cup water line. Close rice cooker and cook according to manufacturer instructions.
  • When rice is finished, pour it into a large wide bowl, giving it a big surface area so that it cools faster. Pour sushi vinegar over rice while it is still hot. Use the rice cooker rice paddle to mix the sushi vinegar into the rice and help cool the rice. Instead of doing a stirring motion, make diagonal slashes through the rice, alternating starting from the right and left side. Repeat until rice is cooled.
  • To make the rice donuts, place one end of a piece of plastic wrap over the surface of one donut mold cavity. The plastic wrap should be a little more than twice the length of the mold so that it can later wrap around your entire donut. Add about 1/2 cup (using the rice cooker cup) of sushi rice on top of the plastic wrap that is covering the donut cavity. Use the other end of the plastic wrap to cover the top of the rice and use your fingers to press down on top of the plastic wrap to shape the rice into the donut cavity.
  • Once you are satisfied that you have a tight donut ring, lift the sides of the plastic wrap so that the rice ring comes off of the mold and then flip over so that the flat side of the donut is on the bottom. Unwrap the plastic so that the donut is still sitting on it with the top exposed so you can decorate.
  • Wrap the fish and toppings of your choice around the top of the donut. You want to cut the cucumbers, radishes, and sushi to a length so that they just barely wrap around the top of the donuts. It helps if you do a test piece on one of your sushi donuts before making the rest of the slices. If the slices are a little long, you can tuck the edges into the bottom of the donut.
  • When you're ready to serve, cut each sheet of seaweed into 4 squares. Carefully remove donuts from plastic wrap and place each donut on top of a seaweed square.

Easy Sushi Doughnuts Recipe

Ingredients:

Produce
1: Avocado
1: Cabbage, purple
1: Carrot
1: Cucumber
1: Green onion
1: Mango
1: Radish

Pasta & grains
1 1/2 cups: Calrose rice

Baking & spices
1: Sesame seeds

Liquids
2 cups: Water

Other
null: liquid aminos, (for dunking)

Instructions:

  • Cook the rice according to package directions (boil the water then add the rice), stirring occassionally.
  • While the rice is still warm (but not too hot), press the rice into a donut pan all the way to the top.
  • Cut your veggies while the donuts cool a bit.
  • Carefully remove the rice donuts from the pan, top with veggies + sesame seeds and serve with liquid aminos or tamari soy sauce.

Simple Sushi Doughnuts Recipe

Ingredients:

Vegan • Gluten free

Condiments
3 tbsp: Wasabi

Pasta & grains
1 cup: Sushi rice

Baking & spices
1 tsp: Salt

Oils & vinegars
2 tbsp: Mirin or rice vinegar

Nuts & seeds
3 tsp: Hemp seeds

Instructions:

  • Rinse the rice 5 times, then drain in a colander and let dry for 15 minutes. Cook the rice in a rice cooker according to the manufacturer’s instructions.Cooking Sushi rice based on the manufacture instructions. Once cooked, put them on a lined baking sheet to cool down.Meanwhile, in a small saucepan, combine the mirin, sugar and salt and warm over moderate heat, stirring to dissolve the sugar. Transfer the rice to a very large bowl. drizzle seasoned miring all over the rice. Use a spatula gently separate the rice grains while mixing in the seasoning. Fan the rice while mixing it to help it dry. Cover the rice with a damp towel to keep warm.
  • Damp your hands with water. Then take a small handful of sushi rice and form into a ball. Then press it into a donut mold (amount 3/4 full), then add 1/2 tsp hemp seeds and a bit of wasabi. Add more rice to fill up the donut ring and press hard. Carefully remove the donut sushi from the mold. Then top whatever vegetables or (fruit) you like.

Sushi Doughnuts With Avocado Recipe

Ingredients:

Produce
1/2: Avocado, slices thin
1/2 tbsp: Avocado, extra virgin slices thin
1 tbsp: Beet sauerkraut juice or beet, juice

Canned goods
2 tbsp: Tomato paste

Condiments
2 tbsp: Adobo sauce
2 tsp: Lemon juice

Pasta & grains
2 1/2 cup: Sushi rice

Baking & spices
1/2 tbsp: Salt
1/4 tsp: Salt + more
1: Sesame seeds
1 tbsp: Sesame seeds, extra virgin
1 tbsp: Sugar
1 tbsp: Toppings, extra virgin
1/2 tsp: Turmeric

Oils & vinegars
2 tbsp: Chipotle mayo (store bought or oil-free recipe below)
2 tbsp: Chipotle mayo (store bought or oil-free recipe below), extra virgin
1 tbsp: Rice vinegar

Nuts & seeds
1/2 cup: Cashews, raw

Liquids
2 cup: Water

Other
null: 1/2-1 tablespoon E3 Live (or 1/3 teaspoon spirulina)

Instructions:

  • Rinse the sushi rice in a fine sieve until the water is clear, about 2-3 times. Place the rice into a rice cooker or a medium pot with the water and allow it to soak for 30 minutes.
  • Add rice in a rice cooker or stovetop. To cook rice stovetop: bring soaked rice to a boil, then cover with a lid and simmer on for 20 minutes. Once cooked in either the pot or rice cooker, remove from heat and let it stand covered for 10 minutes.
  • Combine the rice vinegar, sugar and salt in a small pan over medium heat in and cook until the sugar has melted but not boiling. Pour the vinegar mixture over the rice and fold to combine. Cool to room temperature before serving.
  • Divide the sushi rice evenly between 3 bowls (1/2 cup each), then distribute the turmeric, beet juice and E3 Live (1 in each bowl). Fold until evenly combined, trying not to mush the rice. Randomly divide the cold sushi rice amongst the donut tray, being sure to not cover the middle hole of the pan. Press the rice down so it is tight, then flip the pan upside down to carefully remove the rice rings. You may need to loosen the rice out with a spoon prior to removing it. Decorate the sushi donuts with the avocado, chipotle mayo and black sesame seeds as desired, then serve with soy sauce and a sheet of nori.
sushi-doughnuts-recipes-from-scratch

Sushi Doughnuts With Tamari Recipe

Ingredients:

Vegan • Gluten free

Produce
1: Avocado
1 cup: Cabbage, purple
1: Carrot
1/2: Cucumber
1: Lemon

Condiments
1/4 cup: Almond butter
1/2 tsp: Miso
2 tbsp: Tamari

Pasta & grains
1 1/2 cup: Sushi rice

Baking & spices
1/4 tsp: Cayenne pepper

Liquids
3 cup: Water
3 tbsp: Water, filtered

Instructions:

  • Begin by making sushi rice. Rinse rice thoroughly, then add to saucepan with water. Cook rice for 15 minutes, or as instructed on package. Remove from heat and fluff with a wooden spoon. Cover with tea towel and let cool long enough to be able to handle with your hands.
  • While you are waiting for the rice, prepare your veg. Thinly slice cabbage and cucumber, and cut carrot into matchsticks.
  • Thinly slice avocado with a sharp knife.
  • Using a donut mould, mould the rice into donut shape. If you don't have a donut mould pack the sushi into a ball with your hands. Slightly flatten onto your work station, and stick your thumb into the centre of the ball to make an 'O' shape.
  • To make the tamari almond butter sauce, add almond butter, tamari, miso, lemon juice, cayenne pepper flakes and water to a bowl. Whisk until smooth and creamy.

Sushi Doughnuts Information

Mochi donuts are typically made of mochiko flour (a Japanese glutinous short-grain rice flour), tapioca starch, and other ingredients like sugar, milk, and baking powder among other things.

The creation was the brainchild of one of the restaurant's four cofounders, Andy Nguyen. He'd been playing around with the idea for about eight months before the company started offering the doughnuts in the shop, which was primarily selling sushi burritos since it opened six months ago.

The bottom line is that, yes, sushi is healthy. It contains high-quality protein and omega-3 fatty acids from fish, plus a great combination of vitamins and minerals. White rice provides carbs for energy, and won't raise your blood sugar too high because it's combined with fat and protein.

It's rich in several vitamins, minerals, and health-promoting compounds. However, some types are high in refined carbs, salt, and unhealthy fats. Still, if you're judicious about how you eat it, sushi can make a great addition to a balanced diet.

While many people assume that sushi is also raw fish, it is actually vinegar rice that is mixed with a number of other ingredients, which can include either cooked or raw fish. Wile raw fish may be a traditional staple in most types of sushi, it is not a prerequisite for this dish.

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