Ingredients
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300g sushi rice
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400ml water
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2 tbsp rice vinegar
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1 tbsp sugar
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½ tsp salt
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100g sashimi-grade salmonthinly sliced
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1 avocadothinly sliced
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4 radishesthinly sliced
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2 spring onionsthinly sliced
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1 tbsp black sesame seeds
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1 tbsp white sesame seeds
Directions
Sushi meets creativity in these fun, vibrant donuts made with seasoned sushi rice and topped with fresh salmon, avocado, and crunchy vegetables. Perfect for sharing or entertaining, with all the flavour of sushi in a playful presentation.
Ingredients
| 300g sushi rice | |
| 400ml water | |
| 2 tbsp rice vinegar | |
| 1 tbsp sugar | |
| ½ tsp salt | |
| 100g sashimi-grade salmon | |
| 1 avocado | |
| 4 radishes | |
| 2 spring onions | |
| 1 tbsp black sesame seeds | |
| 1 tbsp white sesame seeds |
Steps
|
1
|
Rinse the sushi rice under cold water until the water runs clear. Drain well. |
|
2
|
Add the rinsed rice and water to the Panasonic Rice Cooker. Close the lid, select the White Rice setting, and press Start. |
|
3
|
Once the rice is cooked, transfer to a wide bowl and allow to cool slightly. |
|
4
|
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour over the warm rice and fold gently to combine. Let cool to room temperature. |
|
5
|
Lightly oil silicone donut moulds. Press the seasoned rice firmly into each mould to form donut shapes. Chill in the fridge for 15–20 minutes to help them set. |
|
6
|
Carefully unmould the rice donuts and place on a serving plate. Top each with slices of salmon, avocado, radish, and spring onion. Sprinkle with black and white sesame seeds before serving. |
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