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Sushi Donuts 4 Ways

by Jun Tsuboike

Ingredients

for 10 servings

  • 2 cups
    cooked sushi rice (460 g)
  • 2 tablespoons
    sudachi juice
  • 2 tablespoons
    olive oil

Mackerel Tartare

  • 1 sushi-grade Spanish mackerel, aji, chopped
  • 1 shiso leaf, chopped
  • ½ myoga, sliced
  • 1 oz
    japanese green onion, sliced (30 g)
  • 1 teaspoon
    white sesame
  • 2 teaspoons
    miso
  • Sliced radish, for decorating
  • sliced okra, for decorating
  • hojiso, for decorating

Tuna Yamakake

  • 3 slices sushi-grade tuna, cubed
  • white sesame seeds, to taste
  • ⅓ cup
    chinese yam, grated (50 g)
  • wasabi, to taste

Sea Urchin Gunkan

  • sushi-grade sea urchin
  • shredded nori, to taste

Seared Salmon And Ikura

  • 150 g
    sushi-grade salmon, sliced 150 g
  • sushi-grade ikura, to taste
  • 3 thin slices lemon

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Preparation

  1. Combine the rice, sudachi juice, and olive oil in a medium bowl.
  2. Fill 2 donut molds (circular and flower-shaped) with rice mixture. Fill one row of circular donuts half-way, add the cubed tuna for the Tuna Yamakake donuts, then fill the rest of the way with rice. Press the rice into the molds with your hands, then flip and release from molds.
  3. Make the mackerel tartare donuts: In a medium bowl, mix the Spanish mackerel, shiso, myoga, green onion, and miso until combined. Spoon the mixture over 3 flower rice donuts. Garnish with radish, okra, and hojiso.
  4. Make the tuna yamakake donuts: Dip one side of the 3 circular donuts with the cubed tuna in the white sesame seeds. Fill the centers with grated Chinese yam and garnish with wasabi.
  5. Make the sea urchin gunkan donuts: Arrange the sea urchin on top of 3 flower donuts. Garnish with shredded nori.
  6. Make the seared salmon and ikura donuts: Layer the sliced salmon over 3 circular donuts. Use a kitchen torch to sear the top of the salmon. Fill the centers with ikura and garnish with lemon slices.
  7. Enjoy!
 

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