Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Sushi doughnuts
If you already love sushi, it's time you made these impressive-looking doughnuts with your favourite choice of toppings. Try them for lunch or make them as an attention-grabbing starter
-
Ready in 40 minutes, plus standing and chilling time
-
Cooking time 10 minutes
-
Prep time 30 minutes
-
Serves 2
Ingredients
- 250g Yutaka sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- Toppings of your choice: crispy seaweed sheets, avocado, cucumber, smoked salmon, black sesame seeds, radishes, red pepper, cooked and shelled king prawns, wasabi, mayonnaise
Method
-
1
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.
-
2
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.
-
3
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.
-
4
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.
-
5
Decorate with your choice of toppings and serve. Drizzle with soy sauce to garnish, if liked.
