Love sushi? Love donuts? Then you're REALLY going to love this!
Meet Instagram user sobeautifullyraw, who has brought happiness to the entire world with photos that prove sushi can also be donuts.
Cause why not, right?
Check out all the photos below to see these delicious 'sushi donuts' for yourself! Let's be real... No one asked for sushi donuts but we're so glad these we're brought upon us!
Would you try these? Let us know on our Facebook pages!
Rice is at the basis of any type of sushi. Even the word sushi refers to the rice. Literally it means ‘sour tasting’, a reminder of the fact that originally fermented rice was used. Nowadays we use vinegared rice instead.
Before you start cooking the rice, make sure you have sushi rice vinegar ready. Use the below recipe to make it yourself. Or see how it’s made in the rice cooking video. It’s really easy. Make as much as you want in one go. It practically lasts forever! Alternatively you can of course buy ready made sushi rice vinegar.
SUSHI DONUTS w Vegan Mayo (recipe below) Makes 6-8 Approx 3 cups cooked, seasoned and chilled sushi rice 1 large avocado, thinly sliced 1/2 cup black sesame seeds (plus more as needed) Pickled Ginger & Vegetables of choice (i pickled carrot ribbons in rice vinegar) Wasabi (Optional) Vegan Mayonnaise (recipe below) 1. Press the sushi rice into silicone donut moulds and shape neatly. I like to wet my hands a little to prevent rice sticking. The rice will only need a few minutes in the moulds to set (if pressed in firmly) - so carefully remove them from the moulds once finished and place on a board/tray to decorate. 2. Coat each donut in sesame seeds and garnish with avocado slices, pickled ginger & vegetables and a drizzle of mayonnaise. Serve on a small square sheet of Nori (to prevent any mess!) - 💥💥 Vegan Mayonnaise (Recipe is an excerpt from my book, Beautifully Real Food - link in my bio!) - 120g (1 cup) raw cashews, soaked for 3-6 hours 60ml (1/4 cup) olive oil 125ml (1/2 cup) soy milk 1 tbsp apple cider vinegar 1/2 tsp onion powder 1 tbsp maple syrup or rice malt syrup salt to taste 1. Blend everything in a high speed blender until smooth and creamy. Store in an airtight container in the fridge for up to 5 days. ** To make siracha Mayo, simply whisk in 2 tsp hot sauce with 1/2 tsp garlic powder into the mayo.
This is how I used up my sushi leftovers. Apparently, sushi made to look like donuts 🍩 + donuts made to look like sushi 🍣 are both *A THING*. I'm not making it up 🙄😝👉🏼 @wholefoods told me so on #nationaldonutday and @sobeautifullyraw inspired me with her #sushidonut 💛 #meatlessmonday #flatlay @flatlays #sushidonuts