The sushi doughnut was invented right here in Australia by Melbourne-based, vegan cook @sobeautifullyreal. She's kind of an expert in this sort of thing, previously creating sushi pizzas, deconstructed sushi bowls,sushi burgers and, most colorfully, rainbow sushi salad jars.
Keep scrolling to delight in some of the most photogenic sushi we have ever seen!
Sam, the genius behind the craze, has also shared a vegan recipe to make your own sushi doughnuts at home.
SUSHI DONUTS w Vegan Mayo
Approx 3 cups cooked, seasoned and chilled sushi rice
1 large avocado, thinly sliced
1/2 cup black sesame seeds (plus more as needed)
Pickled Ginger & Vegetables of choice (i pickled carrot ribbons in rice vinegar)
Vegan Mayonnaise (recipe below)
1. Press the sushi rice into silicone donut moulds and shape neatly. I like to wet my hands a little to prevent rice sticking. The rice will only need a few minutes in the moulds to set (if pressed in firmly) - so carefully remove them from the moulds once finished and place on a board/tray to decorate.
2. Coat each donut in sesame seeds and garnish with avocado slices, pickled ginger & vegetables and a drizzle of mayonnaise. Serve on a small square sheet of Nori (to prevent any mess!) - 💥💥 Vegan Mayonnaise (Recipe is an excerpt from my book, Beautifully Real Food - link in my bio!) -
120g (1 cup) raw cashews, soaked for 3-6 hours
60ml (1/4 cup) olive oil
125ml (1/2 cup) soy milk
1 tbsp apple cider vinegar
1/2 tsp onion powder
1 tbsp maple syrup or rice malt syrup
salt to taste
1. Blend everything in a high speed blender until smooth and creamy. Store in an airtight container in the fridge for up to 5 days.
** To make siracha Mayo, simply whisk in 2 tsp hot sauce with 1/2 tsp garlic powder into the mayo.