And water and rice to a pot and bring to boil. Then reduce heat to simmer, cover with a lid, and cook for 20 minutes, or until cooked through.
In a saucepan combine rice vinegar, cane sugar, salt and sesame oil. Bring to low heat and stir to combine.
When rice is cooked remove from heat and pour in the liquid mixture in batches, stirring rice to combine.
Cover pot of rice with clean dish towel and let sit for 10-15 minutes. Then scoop rice onto a clean surface and spread it out to cool slightly before handling.
Prepare your veggies for topping: Using a vegetable peeler thinly slice the cucumber and carrots lengthwise into thin ribbons. Thinly slice radish and avocados.
When rice is cool enough to handle lather donut moulds with a bit of sesame oil. (I used a 6-cavity silicon donut mould for this). Scoop rice into donut moulds to cover. Pulling apart the rice in the middle to form a hollow circle. Then flip mould onto a flat surface to expose donut shapes.
Decorate each donut with cabbage, cucumber, carrots, radish, and avocado. Serve with tamari, or soy sauce. (Option to also serve with any remaining veggies on the side).