Lately, we’ve been inundated with food hybrids. It’s like someone has taken a bunch of trends (food or not), thrown them into a hat, shut their eyes and pulled out two words to meld together into what we are calling a hat trick. When the internet showed us sobeautifullyraw’s sushi donuts (sushi + donut = hat-trick win!), our jaw dropped and we literally had to crank it back into place (first tossing a bite of sushi inside, of course). As we hop on the bandwagon and start making our own hat-trick recipes, we had to create our version of the sushi donut, complete with dyed ginger and some colorful B+C touches. Read on for the how-to.
for the rice:
(makes enough for 4 donuts)
— 2 cups sushi rice
— 3 cups water
— 2 tablespoons rice vinegar
— 2 tablespoons cane sugar
— 1 teaspoon salt
— sushi grade fish
— sesame seeds
— food coloring (optional for dyeing ginger)
— sushi-rolling mat
— plastic wrap
Here we go!
Start by making sushi rice. Rinse your rice thoroughly, then add it to a pot with three cups of water. Bring to a boil, then cover (tightly) and turn down the heat until simmering. Cook until the water is gone, about 20 minutes.
While the rice is cooking, prepare the vinegar mixture. Add rice vinegar, sugar and salt to a saucepan on medium heat. Mix until the sugar and salt have dissolved, then remove from heat.
Prep your toppings by cutting them into very thin slices. The thinner the better.
When the rice is done cooking, place it into a glass bowl (not metal!) and pour the vinegar mixture on top. Gently fold it into the rice.
To make a sushi roll, cover the rolling mat with plastic wrap. Add rice to the end closest to you, pressing it firmly and spreading it evenly. We added goodies to the inside of our roll but you can also do this sans innards for a plain rice donut. When you are ready to roll, fold over the top of the mat nearest you and continue to push it away from you, rolling the rice as you go. Once you have reached the last bit of rice on the mat, tuck the end of the mat in and press firmly to create a log of rice.
Pro tip: Keep a bowl of water next to you and dip your fingers in repeatedly to make the rice easier to work with.
Turn it into a donut shape by gingerly connecting the ends. Add more rice where necessary to even out the shape.
Top your donut intentionally, keeping in mind great design. This is art, after all!
Two of the most delicious foods together at last. It was about time, you two! So glad you finally popped the question, sushi. And donut — good on you for saying yes.
I got a little experimental with the porous ginger and tried dyeing it with food coloring. Worked like a charm!
Definitely dig in sushi-style rather than picking it up and biting into it like a donut ;)
What other hybrids should we make? Tweet us your requests @BritandCo!
Food Production and Styling: Roxy Taghavian
Photography: Chris Andre