How about this? The donuts originated from Ollicocks, butter cookies that Dutch colonists brought to New York when the city was still called New York Amsterdam. Now Chef Devo turns this sweet classic into a delicious sushi dish. International cooperation at its best!
Step one: Avocado mix
Take 2 avocados and cut them in half. Do not cut through the center hole, or the knife may become blunt. Slide a tablespoon between the skin and the flesh to extract the flesh. Cut them into small pieces and put them in a bowl.
Squeeze the lime over the avocado and mix into a puree. You can use a whisk or a fork for this, depending on your preference.
Add a little wasabi. Of course, it goes very well with the sushi you’ve prepared. Put the mixture in a piping bag. You can buy them in plastic, but you can also easily make a pipe bag out of parchment paper. The avocado mixture in the bag will keep well for 2 days in the fridge and will retain its colour, so you can prepare it in advance.
Step two: Fill the donut pan
To make donuts, you need a donut pan (silicone). Prepare 300 g of sushi rice. Fill each pan with rice. Add the avocado mixture from the piping bag. You can add salmon tartare, tuna tartare, or any other tartare if you wish. Cover the filling of the pan with more sushi rice and press it with your fingers into the full shape of a donut.
Now turn the donut pan upside down and remove the pan. You will probably have to apply a little pressure to each shape to get it loose. Try not to lift the avocado rice fritters with your hands. Instead, place a large knife under the doughnut.
Step three: Preparation of the salmon
Take a 200 g piece of salmon and cut it into thin slices (2-3 mm) at a 45° angle. Cut the grain (white lines) in one motion for clean, precise cuts.
Step four: Preparation of radishes and cucumbers
Cut the radishes into thin slices (2 mm) using a mandolin. Marinate the radish slices in sushi rice vinegar for 10 minutes.
Cut a piece of cucumber 10 cm long, halve it, remove the seeds and moisten it with a spoon. Cut them lengthwise into thin slices and cut them in half diagonally, so that they have a more or less pointed shape on one side. Arrange 4 slices on top of each other in a fan shape, as you wish.
Step 5: Making sushi fritters
Place the cucumber fan on top of the rice fritter. Insert the pointed end into the hole in the donut. Cut off the excess and press the cucumber into the rice fritter so it sticks.
Place the radish slices next to the cucumber slices. Stack them in 2 or 3 rows. You will need 8 to 10 pieces of radish for this.
Place 2 slices of salmon next to the radishes. Place a teaspoon of tobiko next to the salmon.
Then place a teaspoon of crispy rice pieces next to the tobiko. The crispy rice pieces are usually meant for tempura batter or deep frying, but they are very tasty without all the cooking and add a nice crunch to sushi fritters. For this recipe, we use only cooked rice pieces.
Step six: Serving sushi fritters
Using scissors or a sharp knife, cut a square piece of nori slightly larger than a doughnut. Stick a large knife under the sushi fritter and place it in the nori. Are you ready to test the results of your work? Add a little soy sauce if necessary.
You can use other ingredients if you like. Another delicious combination is tuna instead of salmon and avocado instead of cucumber.
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