INGREDIENTS: (makes 6)
1/4 red onion1/2 tsp salt
2 tsp rice vinegar
2 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
1 1/2 cups cooked Japanese rice
white sesame seeds
black sesame seeds
silicone donut mold
nori sheets cut into squares (optional)
perilla leaves (optional)
First, slice the radishes thinly. Sprinkle some salt on top and give it a quick massage. Set it aside for at least 10 mintues. Cut off the ends of one cucumber. Slice lengthwise with a vegetable peeler to make very thin slices. Cut the cucumber sheets in half and set aside. Slice the onion and combine with 1/2 tsp salt and 2 tsp rice vinegar. Set aside until slightly soft. Next mash half an avocado with a fork with a squeeze of lemon juice. Cut the smoked salmon slices in half.
Combine rice vinegar, sugar and salt and microwave for 30 seconds. Mix until dissolved. Add to the hot Japanese rice and mix well to combine.
Now we're ready to use the silicone donut molds. Fill three molds halfway up with the seasoned rice, making a well in the center of each ring. Fill the other three molds all the way to the top. Fill the wells with the mashed avocado. Top off with more rice. Press the rice down so that they hold together. Let it sit for a few minutes. Flip the mold over and carefully lift the mold off the rice. Place three sheets of cucumber slices, cutting off the excess. Decorate with tuna, black sesame seeds and pickled radish. Your first set of sushi donuts are complete.
For the next set, decorate with smoked salmon, broccoli sprouts, tobikko, red onions and white sesame seeds. Simple!
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