57% would make again
Sushi Donuts 4 Ways
for 10 servings
- 2 cups cooked sushi rice (460 g)
- 2 tablespoons sudachi juice
- 2 tablespoons olive oil
- 1 sushi-grade Spanish mackerel, aji, chopped
- 1 shiso leaf, chopped
- ½ myoga, sliced
- 1 oz japanese green onion (30 g), sliced
- 1 teaspoon white sesame
- 2 teaspoons miso
- 1 Sliced radish, for decorating
- sliced okra, for decorating
- hojiso, for decorating
- 3 slices sushi-grade tuna, cubed
- white sesame seed, to taste
- ⅓ cup chinese yam (50 g), grated
- wasabi, to taste
Sea Urchin Gunkan
- sushi-grade sea urchin
- shredded nori, to taste
Seared Salmon And Ikura
- 150 g sushi-grade salmon (150 g), sliced
- sushi-grade ikura, to taste
- 3 thin slices lemon
- Calories 167
- Fat 4g
- Carbs 22g
- Fiber 0g
- Sugar 19g
- Protein 3g
Estimated values based on one serving size.
- Combine the rice, sudachi juice, and olive oil in a medium bowl.
- Fill 2 donut molds (circular and flower-shaped) with rice mixture. Fill one row of circular donuts half-way, add the cubed tuna for the Tuna Yamakake donuts, then fill the rest of the way with rice. Press the rice into the molds with your hands, then flip and release from molds.
- Make the mackerel tartare donuts: In a medium bowl, mix the Spanish mackerel, shiso, myoga, green onion, and miso until combined. Spoon the mixture over 3 flower rice donuts. Garnish with radish, okra, and hojiso.
- Make the tuna yamakake donuts: Dip one side of the 3 circular donuts with the cubed tuna in the white sesame seeds. Fill the centers with grated Chinese yam and garnish with wasabi.
- Make the sea urchin gunkan donuts: Arrange the sea urchin on top of 3 flower donuts. Garnish with shredded nori.
- Make the seared salmon and ikura donuts: Layer the sliced salmon over 3 circular donuts. Use a kitchen torch to sear the top of the salmon. Fill the centers with ikura and garnish with lemon slices.