[1] Sushi donuts can be filled and topped with anything you like. Express your outer sushi artist with different toppings, artistically presented. Here’s how to start, from A Side Of Sweet.

[2] Vegetarian sushi donuts, above with orange carrot, purple carrot, radish and black sesame seeds. Here’s the recipe from Two Spoons, as well as recipes for avocado-mango sushi donuts and rainbow sushi donuts.

[3] Shrimp and avocado sushi. Here’s the recipe from Sainsburys.

June 7th is National Donut Day. If you want to cut out the sugar and refined carbs, how about some sushi donuts?

This recipe from Kelly of A Side Of Sweet shows you how.

The donuts are typically “filled” with avocado or other soft item (small-dice poke, spicy tuna, etc.).

All you need are a donut baking pan or silicone donut molds*, sushi rice, and the toppings you want to use.

Begins with sushi-grade fish, or you can make vegetarian sushi donuts. Then, the toppings:

 
If you’re near an Asian grocer, take a look at all the pickled vegetables, for the donuts or as a side.

Fish and vegetables should be thinly sliced; and don’t forget soy sauce for dipping.
 
 
SIDE DISHES

Make a meal of it, by adding:

 
Make a buffet with all of them!

We tried the buffet idea, but ended up saving time by making poke bowls instead of enough sushi donuts for a crowd.

Sushi donuts were created in 2017 at Project Poke, an Asian fusion restaurant in Fountain Valley, Orange County, California.

The 4-inch snack was an immediate hit: sushi rice shaped like a donut, with a variety of seafood and/or vegetarian toppings.

It became an Instagram darling and now, sushi you can make at home with no rolling mat or skill to make nigiri beds.
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*Grease the pan/mold with grapeseed or other flavorless oil to allow for easy removal.

†Furakaki is a dry seasoning blend of chopped nori seaweed, dried fish (bonito) and sesame seeds with a bit of sugar and salt (it isn’t sweet). In Japan, it is sprinkled onto cooked rice, vegetables, and fish. You can shake it onto Western foods as well: deviled eggs, rice and grains, other starches, vegetables, the works.