Sushi doughnut

By Vijaya Selvaraju
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Yet more proof that circular foods are the best foods. 



  • 3 cups sushi rice
  • 3.5 cups water
  • 1/2 cup white rice vinegar
  • 2 tablespoons white sugar
  • 2 teaspoons salt
  • Vegetable/canola Oil
  • Sushi grade tuna/salmon thinly sliced
  • Thinly sliced radishes
  • Thinly sliced Persian cucumbers
  • Thinly sliced avocado
  • Toasted sheets of sushi nori
  • Black sesame seeds
  • White sesame seeds
  • Pickled ginger
  • Soy sauce
  • Wasabi
  • Non-stick doughnut mold


  1. Rinse sushi rice in cold water, and strain. Repeat, until the water the rice is being rinsed in is no longer cloudy.
  2. Place rice in a pot, and top with water. Heat on a high flame until water begins to boil. Drop heat to low, and cover pot. Cook for seven to eight minutes, or until all water has been absorbed.
  3. Transfer to a bowl.
  4. Heat rice vinegar, sugar and salt until completely dissolved.  Pour over warm rice, and gently mix together using a wooden spoon.
  5. Grease doughnut mold with vegetable/canola oil. When rice is cool enough to handle, press into each mold until completely filled, and gently pack down.
  6. Flip the doughnut pan upside down onto a work surface, and gently tap out the rice doughnuts.
  7. Garnish with whichever toppings you would like, trying to colour block and create visual appeal. Using a sharp knife, trim any toppings towards the bottom of the doughnut to create a neat edge.
  8. Cut squares out of toasted nori, that are slightly larger than the size of the doughnut. Place garnished doughnut on top of nori, and serve alongside soy sauce and wasabi for dipping. Enjoy! 

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