Sushi Donuts 寿司ドーナツ

Ingredients

• 600 g (3 cups)cooked sushi rice
• 6cooked prawns, thinly sliced
• 6smoked salmon fillets, thinly sliced
• 1egg, fried and cut into thin strips
• 30 ml (2 tbsp)fish roe
• 30 ml (2 tbsp)sea grapes
• 7.5 ml (½ tbsp)black sesame seeds
• 6mizuna leaves
• 6cucumber, thinly sliced
• 30 ml (2 tbsp)sakura denbu

Instructions

1. 1

   Line the moulds

   Lay a sheet of cling film over the base of each ring-shaped mould.

2. 2

   Shape the rice

   Divide the cooked rice evenly between the six moulds, about 100 g (½ cup) per mould, and press it into a ring shape.

3. 3

   Release the rice

   Carefully lift the rice rings out of the moulds.

4. 4

   Unwrap the rings

   Set each rice ring on a plate and remove the cling film.

5. 5

   Add the toppings

   Decorate the rice with prawns, smoked salmon, egg, mizuna and cucumber. Finish with fish roe, black sesame seeds and sakura denbu.

What are sushi donuts?

Sushi donuts are a playful, ring-shaped way to serve sushi rice with familiar toppings. They borrow the flavours and ingredients of Japanese sushi, while using a mould to create a shape that is easy to decorate and share.

This version pairs prawns and smoked salmon with egg, fresh cucumber and mizuna. Fish roe, sea grapes, sesame and sweet sakura denbu add contrasting colour and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 164 calories, 9g protein, 25g carbs, 2g fat.

The sushi rice provides most of the carbohydrates, while the prawns, salmon, egg and roe contribute protein. The listed nutrition is relatively low in fat, with some coming from the egg, seafood and sesame; serve with extra vegetables or a simple salad to round out the plate.

Choosing the toppings

Seafood: Cooked prawns and smoked salmon offer two distinct savoury flavours. Slice them thinly so they sit neatly on the rice rings.

Finishing touches: Fish roe and sea grapes bring a briny accent, while sakura denbu adds a delicate sweetness. Black sesame provides a nutty finish.

Shaping the rice

Even portions: Divide the rice into six similar amounts so the rings are consistent in size. Press it firmly enough to hold its shape, but avoid crushing the grains.

Easy release: Cling film between the mould and rice helps the rings come out cleanly. Lift them gently onto plates before removing the film.

Building each donut

Arrange the toppings across the top of each rice ring, distributing the seafood, egg and vegetables so each portion gets a mix. Add the roe, sesame and sakura denbu last to keep their colours distinct.

Thin slices are easier to arrange than bulky pieces and make the finished rings simpler to eat. Keep the central hole clear to show the donut shape.

Serving and timing

The recipe takes 35 minutes in total, with the rice already cooked and the prawns ready to use. Have the toppings sliced before shaping the rice so assembly can follow straight away.

Serve the donuts soon after decorating, on individual plates or arranged together on a platter. They work well alongside a light salad or a bowl of miso soup.

Recipe notes & tips

• Use rice that is cohesive enough to hold together when pressed into the mould.
• Press the rice evenly around each mould so the ring has a consistent thickness.
• Cut the seafood and cucumber into slim pieces for easier decorating.
• Arrange toppings with the centre of each ring left visible.
• Add the delicate toppings last to keep them from being pressed into the rice.

Variations

• Use avocado: Add thin slices for a creamy topping.
• Swap the seafood: Replace the prawns or salmon with another sushi-friendly topping.
• Add nori: Cut nori into fine strips and scatter them over the rice.
• Change the crunch: Add thinly sliced radish for a crisp, peppery note.
• Make it vegetarian: Use avocado and extra vegetables in place of the seafood.

Common mistakes to avoid

• Loose rice: Press it evenly into the mould so the ring holds together when lifted.
• Overpacked moulds: Too much pressure can crush the grains; shape the rice firmly but gently.
• Rough unmoulding: Lift the ring carefully and use the cling film to help release it.
• Thick toppings: Cut seafood and vegetables thinly so they sit neatly on the ring.
• Topping too early: Add the roe, sesame and sakura denbu at the end to keep them distinct.

How to store

For best texture, serve the sushi donuts soon after assembling. If needed, refrigerate covered and eat within 1 day; keep them chilled and do not leave the cooked seafood and rice at room temperature for extended periods. These are best served cold rather than reheated.

Frequently asked questions