Rinse the rice thoroughly with cold water. Add the rice along with 330ml water to a medium saucepan. Bring to the boil then simmer with the lid on for 10 minutes.
Turn off the heat and leave to stand for 30 minutes, leaving the lid on. Once the rice has cooked and cooled, stir in the rice vinegar, sugar and a good pinch of salt.
Lightly grease a six-ring doughnut tin. Add the rice to the holes, packing the rice in so it’s full and smooth on top. Cover with clingfilm and chill in your fridge for 3-4 hours.
When ready to decorate, take the doughnut mould out of the fridge and use a table knife to gently go around each rice doughnut. Turn the mould over and firmly rap the back of each mould with a wooden spoon or something similar until the rice doughnuts pop out.
Decorate with your choice of toppings and serve. Drizzle with soy sauce to garnish, if liked.