Sushi evolution is endless, and these sushi doughnuts are easy and fun to make. Colourful, playful and also very healthy, it’s like biting into a rainbow! To make the colourful rice base with use matcha for green and beetroot (beet) for pink. These are great to serve at a party.
300 g (2 cups) seasoned sushi rice (cooked weight)
a pinch of matcha powder
a small piece of pickled beetroot (beet)
30 g (1 oz) sashimi-quality salmon, thinly sliced
30 g (1 oz) sashimi-quality sea bass, thinly sliced
30 g (1 oz) sashimi-quality tuna, thinly sliced
2 cucumber slices, sprinkled with a pinch of salt, then any excess water patted off
10 g (2 teaspoons) garden peas, blanched, cooled in cold water, drained
10 g (1/3 oz) yuzu-flavoured tobiko (flying fish roe), or other type of tobiko if yuzu is not available
10 g (1/3 oz) lumpfish caviar
6 lettuce or shiso leaves, to serve
soy sauce, to serve
6-hole silicone doughnut mould
Divide the rice evenly into three separate bowls. Leave one bowl of rice plain. Colour the second bowl green by stirring through a pinch of matcha powder. Colour the third bowl pink with the pickled beetroot (beet) – aim for a soft shade of pink like cherry blossom and remove the beetroot (beet) from the rice before the pink becomes too intense.
Place a mixture of the sashimi and cucumber side by side in the doughnut moulds. If you are using a non-silicone mould, wet the surface of moulds before adding the toppings or rice or simply line the moulds with clingfilm (plastic wrap) to prevent the sushi sticking.
Put the garden peas, tobiko and caviar in the gaps between the sashimi and cucumber.
Gently press the sushi rice into the moulds and flatten the top surface. Leave to rest for 10 minutes.
Place a large serving tray on top of the doughnut mould, then turn upside-down and remove the mould. The doughnuts will tip out onto the tray.
You could give your guests chopsticks for eating the doughnuts, but if you wish to serve them as finger food, then place each doughnut on top of a lettuce or shiso leaf (or alternatively place in a quartered sheet of nori) to make it easy to hold.
For more easy and fun sushi recipes, check out Sushi Made Simple by Atsuko Ikeda.