Sushi lovers pay attention: this is the sushi donut
Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: the sushidonut.
If Christmas (or the Christmas holidays) is also the signal for you to just cook and eat all day long, you might be looking for a fun and surprising recipe. We have one for you. Not new but definitely tasty, with the bonus that it looks super: the sushidonut.
Sushi is of course already quite perfect as it is, but hey, we are all back home again. And if you have kids, you might be looking for some entertainment during the holidays or just a therapeutic zen moment in the kitchen for yourself. In both cases, you can enjoy rolling with this.
Here's how to make sushidonuts
- Get everything you would normally use to make ‘regular’ sushi: thinly sliced raw fish and shrimp, sushi rice, sushi vinegar (mirin), fish roe, cucumber sliced on a mandoline, and other toppings that you find beautiful and tasty, such as thin slices of avocado, radish, or black and white sesame seeds. Fry a small omelet and cut it into very thin strips.
- Make sure you have a sushi mat to roll, or maybe you are the lucky one who has a donut-shaped baking pan, because then it's super easy.
- Cook the rice as instructed on the package, transfer it to a large bowl, stir in the mirin with a spatula, and let it cool completely. Then roll the rice in plastic wrap in the mat or press firmly on a large piece of plastic wrap in the donut shape. Make sure the plastic is large enough to fold over the rice and press it down. If you rolled it in a mat, form a ring from the rice roll and ‘stick’ the ends together. If you made it in a donut shape, then lift the plastic out and carefully turn the donut over with the rounded side facing up.
- Now top the rice donuts with your toppings side by side. For a nicely draped effect, work a little diagonally with the circle.
- Serve immediately, possibly on a square of seaweed sheets, with soy sauce or tamari and wasabi paste on the side, and enjoy!
