Sushi Donuts - Avocado and Mango

It's time to get creative and have a little fun in our kitchen with these sushi donuts. Topped with avocado and mango. This is a simple recipe you can enjoy making with your loved ones.

Course Appetizer, Main Dish, Side Dish, Snack

Cuisine vegan

Prep Time 30

Cook Time 20

Total Time 50

Servings donuts

Calories 102kcal

Author Hannah Sunderani

Ingredients

3 cups water
2 cups uncooked sushi rice
1/2 cup rice vinegar
1/4 cup white sugar
1 tsp salt
1 tbsp sesame oil
coconut oil for moulding
1 mango
1 avocado
tamari to dip (for savoury sushi donuts)
1/2 can coconut milk to dip (for sweet sushi donuts)
1 tbsp agave to dip (for sweet sushi donuts)

US Customary - Metric

Instructions

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.
Meanwhile, in a saucepan combine rice vinegar, sugar, salt and sesame oil. Bring to low heat and stir to combine.
When rice is cooked remove pour in the liquid mixture in batches, stirring rice to combine.
Cover rice with clean dish towel and let sit for 10-15 minutes. Then scoop rice onto a clean surface or wide bowl and spread out to cool slightly before handling.
Thinly slice avocado and mango. When rice is cool enough to handle lather donut moulds with a bit of coconut oil. (I used a 6-cavity silicon donut mould for this). Scoop rice into donut moulds to fill. Then inverse mould onto a flat surface to remove donut shapes. (If your hands are sticking to the rice, wet hands with water and continue).
Decorate each donut with avocado or mango. Serve with tamari to dip for the avocado sushi donuts. In a small bowl, whisk together coconut milk and agave. Serve as dip for the mango donuts.

Notes

Nutritional information is a rough estimate.

Nutrition