Sushi Rice Donuts with Wasabi Cream Cheese Glaze
Sushi Rice Donuts with Wasabi Cream Cheese Glaze
Ingredients
For the Sushi Rice Donuts
- 1 1/2 cups short-grain sushi rice, rinsed until water runs clear
- 1 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 4 ounces smoked salmon, thinly sliced
- 1 avocado, ripe, thinly sliced
- 1/2 cucumber, English, thinly sliced
- 1 nori sheets, cut into thin strips or small shapes
- 1 tablespoon toasted sesame seeds, for garnish
For the Wasabi Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 teaspoon wasabi paste, or to taste
- 1 teaspoon soy sauce
- 1 tablespoon water, or as needed to thin
Instructions
- 1
Cook the sushi rice: Combine the rinsed sushi rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min
- 2
Prepare the sushi vinegar: While the rice cooks, combine rice vinegar, granulated sugar, and salt in a small saucepan. Heat over low heat, stirring until sugar and salt are fully dissolved. Do not boil. Remove from heat and let cool slightly.
⏱️ 5 min
- 3
Season the rice: Transfer the cooked rice to a large, wide bowl. Gradually pour the cooled sushi vinegar mixture over the rice, folding gently with a rice paddle or wooden spoon to evenly coat the grains. Avoid mashing the rice. Fan the rice with a piece of cardboard or a fan to cool it quickly, which helps it become glossy and prevents stickiness. Set aside to cool to room temperature.
⏱️ 10 min
- 4
Prepare the toppings: Thinly slice the smoked salmon, avocado, and cucumber. Cut the nori sheets into desired shapes (strips or small squares).
⏱️ 5 min
- 5
Form the sushi donuts: Lightly wet your hands or a sushi donut mold. Press about 1/2 cup of seasoned sushi rice firmly into each donut cavity. If using your hands, form the rice into donut shapes about 3 inches in diameter with a hole in the center. Carefully unmold or transfer the rice donuts to a serving platter.
⏱️ 10 min
- 6
Make the wasabi cream cheese glaze: In a small bowl, combine the softened cream cheese, wasabi paste, and soy sauce. Whisk until smooth. Add water 1 teaspoon at a time, whisking until the glaze reaches a pourable but still thick consistency.
⏱️ 5 min
- 7
Assemble the sushi rice donuts: Arrange the sliced smoked salmon, avocado, and cucumber on top of each sushi rice donut. Drizzle generously with the wasabi cream cheese glaze. Garnish with nori strips and toasted sesame seeds. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sushi Rice Donuts with Wasabi Cream Cheese Glaze
Ingredients
For the Sushi Rice Donuts
- 1 1/2 cups short-grain sushi rice, rinsed until water runs clear
- 1 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 4 ounces smoked salmon, thinly sliced
- 1 avocado, ripe, thinly sliced
- 1/2 cucumber, English, thinly sliced
- 1 nori sheets, cut into thin strips or small shapes
- 1 tablespoon toasted sesame seeds, for garnish
For the Wasabi Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 teaspoon wasabi paste, or to taste
- 1 teaspoon soy sauce
- 1 tablespoon water, or as needed to thin
Instructions
- 1
Cook the sushi rice: Combine the rinsed sushi rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min - 2
Prepare the sushi vinegar: While the rice cooks, combine rice vinegar, granulated sugar, and salt in a small saucepan. Heat over low heat, stirring until sugar and salt are fully dissolved. Do not boil. Remove from heat and let cool slightly.
⏱️ 5 min - 3
Season the rice: Transfer the cooked rice to a large, wide bowl. Gradually pour the cooled sushi vinegar mixture over the rice, folding gently with a rice paddle or wooden spoon to evenly coat the grains. Avoid mashing the rice. Fan the rice with a piece of cardboard or a fan to cool it quickly, which helps it become glossy and prevents stickiness. Set aside to cool to room temperature.
⏱️ 10 min - 4
Prepare the toppings: Thinly slice the smoked salmon, avocado, and cucumber. Cut the nori sheets into desired shapes (strips or small squares).
⏱️ 5 min - 5
Form the sushi donuts: Lightly wet your hands or a sushi donut mold. Press about 1/2 cup of seasoned sushi rice firmly into each donut cavity. If using your hands, form the rice into donut shapes about 3 inches in diameter with a hole in the center. Carefully unmold or transfer the rice donuts to a serving platter.
⏱️ 10 min - 6
Make the wasabi cream cheese glaze: In a small bowl, combine the softened cream cheese, wasabi paste, and soy sauce. Whisk until smooth. Add water 1 teaspoon at a time, whisking until the glaze reaches a pourable but still thick consistency.
⏱️ 5 min - 7
Assemble the sushi rice donuts: Arrange the sliced smoked salmon, avocado, and cucumber on top of each sushi rice donut. Drizzle generously with the wasabi cream cheese glaze. Garnish with nori strips and toasted sesame seeds. Serve immediately.
⏱️ 5 min