Sushi donuts are as aesthetically pleasing as they are tasty! They are easier to make than you’d think, with the help of a handy silicone donut mold (I promise you’ll use it more than you think). Chill them for a few hours before removing from the mold, and then decorate and eat right away. You likely won’t have a problem with leftovers in any case….
Vegan “spicy tuna” stuffed sushi donuts
(Requires a silicone mold for 6 donuts and a mandoline slicer or excellent knife skills)
1.5 cups uncooked sushi rice
2 tbsp rice vinegar
½ cup TVP
⅓ cup Sir Kensington’s Fabanaise (or other vegan mayo)
4 tbsp Ninja Squirrel Sriracha
1 sheet toasted nori
1 organic cucumber
2 tbsp hulled hemp seeds
Rinse sushi rice once and bring to a boil in a covered pot. When it’s done, stir in rice vinegar and set aside.
Add approx ¾ cup hot water to TVP and let sit for 5 minutes. Drain off excess water if necessary. In a separate bowl, mix vegan mayo, lime juice, and sriracha. Add to TVP.
To assemble, scoop some rice into donut mold cavities and press down to cover sides but stay hollow. Add “spicy tuna” mixture to fill not quite to the top. Add more rice on top and press down. Let rice donuts cool completely in fridge. Flip the mold onto a cutting board and carefully peel away to reveal stuffed rice donuts. To serve, slice strips of cucumber on the mandoline, cut strips of toasted nori, and peel strips of avocado with a vegetable peeler. Top the sushi donuts with all of these goodies + hulled hemp seeds. Enjoy!