I saw these somewhere online and thought they were so cute! I decided to give them a try and they look like they’d be easier than regular sushi rolls, but I actually think they were a little harder because everything wouldn’t stay on the curved donut or wouldn’t curve to fit like I wanted. They still turned out pretty good for a first try! You can add whatever you usually add to your sushi, but I added sliced mango, cucumber, carrot, and avocado and sprinkled them with sesame seeds. Then I added soy sauce last. They’re a great way to have sushi if you’re just bored of regular rolls or bowls. We had Trader Joe’s Vegetable Spring Rolls on the side and they were delicious! They’re in the frozen section so I just popped a few in the toaster oven, put it on bake for 15 minutes and they were perfect. I love dipping spring rolls in sweet chili sauce for something different.
You’ll need a donut pan to make these, and I just ordered mine on Amazon a few weeks ago. I think I got 2 for $13 so it’s a good deal!
Vegan Sushi Donuts
1 cup dry short grain brown rice
4 tbsp seasoned rice wine vinegar
2 persian cucumber, peeled into sliced with a peeler
1 carrot, peeled with a peeler
1 mango, cut into thin slices
1 avocado, cut into thin slices
1 tsp sesame seeds
2 sheets of nori, quartered
- Cook rice according to directions.
- While it’s still warm, mix in rice vinegar and let it sit for a few minutes until it’s absorbed and it gets a little sticky.
- In a nonstick donut pan, add about 1/3 cup of rice to each section and press in with a rice paddle or spatula.
- Let it set while you slice all of your veggies.
- Flip rice onto a platter and then you can use a spatula to move each one onto a quarter of the nori sheet.
- Add 3 slices of each topping around each donut and then sprinkle with sesame seeds.
- You can pour soy and take a bite if you’re brave, or just add it to a plate and use a fork.