Sushi Donut Mania, Viral Edition
Sushi Donut Mania, Viral Edition
Ingredients
For the Sushi Rice
- 1 1/2 cups short-grain sushi rice
- 1 3/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Fillings and Toppings
- 6 ounces sashimi-grade tuna, finely sliced or diced
- 6 ounces sashimi-grade salmon, finely sliced or diced
- 1 avocado, ripe, thinly sliced
- 1/2 cucumber, seedless, thinly julienned
- 1 sheet nori, cut into thin strips or small pieces
- 1 tablespoon toasted white sesame seeds
- 1 tablespoon toasted black sesame seeds
- 2 scallions, thinly sliced
- 2 tablespoons masago
For the Sauces and Garnish
- 1/4 cup mayonnaise
- 1 tablespoon sriracha, or to taste
- 2 tablespoons unagi sauce
- 1/4 cup soy sauce, for serving
- 2 teaspoons wasabi, for serving
- 1/4 cup pickled ginger, for serving
Instructions
- 1
First, let's master the foundation: perfect sushi rice! Rinse the short-grain sushi rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch for a cleaner texture. Transfer the rinsed rice to a medium saucepan with 1 3/4 cups of water. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 15 minutes. Do NOT lift the lid! Once done, remove from heat and let it steam, still covered, for another 10 minutes. Pro tip: Patience is key here; this steaming process locks in the moisture.
⏱️ 25 min - 2
While the rice steams, prepare the sushi vinegar. In a small saucepan, combine the rice vinegar, granulated sugar, and salt. Heat over low heat, stirring constantly, until the sugar and salt are fully dissolved. Do not boil. Remove from heat and let cool to room temperature.
⏱️ 5 min - 3
Once the rice is ready, transfer it to a large, wide, non-metallic bowl (a traditional hangiri is ideal!). Pour the cooled sushi vinegar evenly over the rice. Using a rice paddle or wooden spoon, gently fold and 'cut' the rice with the paddle, incorporating the vinegar without mashing the grains. Fan the rice with a handheld fan or a piece of cardboard while mixing to cool it quickly and give it that signature glossy sheen. This is a classic Japanese technique for superior sushi rice! Let the rice cool completely to room temperature, about 20 minutes.
⏱️ 20 min - 4
Now for the show-stopping toppings! Using a very sharp knife, precisely slice your sashimi-grade tuna and salmon. You can opt for thin slices or small, uniform cubes for a poke-style donut. This is where your knife skills shine! Thinly slice the ripe avocado and julienne the seedless cucumber. Pro tip: For a 'Challenge Mode' presentation, try to achieve perfect, translucent slices of fish – this is how Michelin chefs elevate their sushi.
⏱️ 10 min - 5
Prepare your viral sauces. In a small bowl, whisk together the mayonnaise and sriracha to create your spicy mayo. For the unagi sauce, you can either use store-bought or quickly reduce 1/2 cup soy sauce with 1/4 cup mirin and 2 tablespoons sugar until slightly thickened.
⏱️ 3 min - 6
Time for the 'Wow Moment' assembly! Lightly dampen your hands with water to prevent rice from sticking. Lightly oil your donut mold (silicone works best for easy release). Press about 1/4 cup of the cooled sushi rice firmly into the bottom of each donut cavity, creating a base. Arrange a layer of your chosen fillings – tuna, salmon, avocado, cucumber – over the rice base. Don't overfill! Top with another 1/4 cup of sushi rice, pressing gently to seal the fillings inside and form the donut shape.
⏱️ 10 min - 7
Carefully invert each sushi donut onto a serving plate. This is the big reveal! Gently tap the mold if needed for release. Now for the artistic touch: Garnish the top of each donut. Drizzle with spicy mayo and unagi sauce. Artfully arrange extra slices of fish, masago, thin strips of nori, and a sprinkle of both white and black toasted sesame seeds and sliced scallions. This is your canvas!
⏱️ 5 min - 8
Serve your Sushi Donut Mania immediately with small dishes of soy sauce, wasabi, and pickled ginger on the side. Get ready for the cameras – these are Instagram gold! For a true tableside 'wow,' you could briefly torch the top of the salmon slices with a kitchen torch for a seared effect, but only if you have the right equipment and safety precautions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sushi Donut Mania, Viral Edition
Ingredients
For the Sushi Rice
- 1 1/2 cups short-grain sushi rice
- 1 3/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Fillings and Toppings
- 6 ounces sashimi-grade tuna, finely sliced or diced
- 6 ounces sashimi-grade salmon, finely sliced or diced
- 1 avocado, ripe, thinly sliced
- 1/2 cucumber, seedless, thinly julienned
- 1 sheet nori, cut into thin strips or small pieces
- 1 tablespoon toasted white sesame seeds
- 1 tablespoon toasted black sesame seeds
- 2 scallions, thinly sliced
- 2 tablespoons masago
For the Sauces and Garnish
- 1/4 cup mayonnaise
- 1 tablespoon sriracha, or to taste
- 2 tablespoons unagi sauce
- 1/4 cup soy sauce, for serving
- 2 teaspoons wasabi, for serving
- 1/4 cup pickled ginger, for serving
Instructions
- 1
First, let's master the foundation: perfect sushi rice! Rinse the short-grain sushi rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch for a cleaner texture. Transfer the rinsed rice to a medium saucepan with 1 3/4 cups of water. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 15 minutes. Do NOT lift the lid! Once done, remove from heat and let it steam, still covered, for another 10 minutes. Pro tip: Patience is key here; this steaming process locks in the moisture.
⏱️ 25 min - 2
While the rice steams, prepare the sushi vinegar. In a small saucepan, combine the rice vinegar, granulated sugar, and salt. Heat over low heat, stirring constantly, until the sugar and salt are fully dissolved. Do not boil. Remove from heat and let cool to room temperature.
⏱️ 5 min - 3
Once the rice is ready, transfer it to a large, wide, non-metallic bowl (a traditional hangiri is ideal!). Pour the cooled sushi vinegar evenly over the rice. Using a rice paddle or wooden spoon, gently fold and 'cut' the rice with the paddle, incorporating the vinegar without mashing the grains. Fan the rice with a handheld fan or a piece of cardboard while mixing to cool it quickly and give it that signature glossy sheen. This is a classic Japanese technique for superior sushi rice! Let the rice cool completely to room temperature, about 20 minutes.
⏱️ 20 min - 4
Now for the show-stopping toppings! Using a very sharp knife, precisely slice your sashimi-grade tuna and salmon. You can opt for thin slices or small, uniform cubes for a poke-style donut. This is where your knife skills shine! Thinly slice the ripe avocado and julienne the seedless cucumber. Pro tip: For a 'Challenge Mode' presentation, try to achieve perfect, translucent slices of fish – this is how Michelin chefs elevate their sushi.
⏱️ 10 min - 5
Prepare your viral sauces. In a small bowl, whisk together the mayonnaise and sriracha to create your spicy mayo. For the unagi sauce, you can either use store-bought or quickly reduce 1/2 cup soy sauce with 1/4 cup mirin and 2 tablespoons sugar until slightly thickened.
⏱️ 3 min - 6
Time for the 'Wow Moment' assembly! Lightly dampen your hands with water to prevent rice from sticking. Lightly oil your donut mold (silicone works best for easy release). Press about 1/4 cup of the cooled sushi rice firmly into the bottom of each donut cavity, creating a base. Arrange a layer of your chosen fillings – tuna, salmon, avocado, cucumber – over the rice base. Don't overfill! Top with another 1/4 cup of sushi rice, pressing gently to seal the fillings inside and form the donut shape.
⏱️ 10 min - 7
Carefully invert each sushi donut onto a serving plate. This is the big reveal! Gently tap the mold if needed for release. Now for the artistic touch: Garnish the top of each donut. Drizzle with spicy mayo and unagi sauce. Artfully arrange extra slices of fish, masago, thin strips of nori, and a sprinkle of both white and black toasted sesame seeds and sliced scallions. This is your canvas!
⏱️ 5 min - 8
Serve your Sushi Donut Mania immediately with small dishes of soy sauce, wasabi, and pickled ginger on the side. Get ready for the cameras – these are Instagram gold! For a true tableside 'wow,' you could briefly torch the top of the salmon slices with a kitchen torch for a seared effect, but only if you have the right equipment and safety precautions.
⏱️ 2 min