How do I get the sushi rice into a doughnut shape?

After the seasoned rice has cooled slightly, you will lather doughnut molds with a bit of coconut oil and then press the rice into them to form the desired ring shape.

What kind of rice should I use for these Sushi Doughnuts?

This recipe specifically calls for uncooked sushi rice, which has the right stickiness and texture once cooked to hold its doughnut form.

What are the best toppings for these vegan sushi doughnuts?

The recipe suggests thinly sliced cucumber and carrot ribbons, along with thinly sliced radish, green onion, and avocado for fresh, vibrant toppings.

Can I prepare the sushi rice ahead of time?

You can cook and season the sushi rice a few hours in advance, allowing it to cool completely before molding. Store it covered with a damp cloth at room temperature to prevent drying.

Are these Sushi Doughnuts truly gluten-free?

Yes, this recipe is designed to be gluten-free, using sushi rice and rice vinegar, which are naturally gluten-free ingredients.

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Sushi Doughnuts
[Vegan, Gluten-Free]

Name: Sushi Doughnuts [Vegan, Gluten-Free]
Cook time: 50 min
Yield: 12-18 doughuts
Ingredients: 3 cups water; 2 cups uncooked sushi rice; 1/2 cup rice vinegar; 1/4 cup white sugar; 1 teaspoon salt; 1 tablespoon sesame oil; Coconut oil, for molding; 1/2 cup purple cabbage, chopped; 1/2 cucumber; 2-3 carrots (purple and/or orange); 5-6 radish; 5-6 green onion; 2 avocados (optional); Sesame seeds, to sprinkle; Soy sauce/tamari, for dipping

HS By: Hannah Sunderani

Author Bio

Hannah Sunderani started the blog Two Spoons to bring you plant-based recipes worth sharing. Her... Read More

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A plate of colorful vegan Sushi Doughnuts, topped with vibrant ribbons of cucumber and carrot, slices of avocado, radish, and green onion, arranged artfully.

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Sushi Doughnuts [Vegan, Gluten-Free]

12-18 doughuts

Dairy Free

Doughnuts for dinner? Yes. Sweet meets savory with these delicious sushi doughnuts, and it totally works! I mean, who doesn't want a plate of doughnuts for dinner? These are dressed in colorful toppings like pink radish, orange and purple carrot, cabbage, cucumber, green onion, and sesame. Served with avocado on the side of course. Dunk... Read More

Ingredients You Need for Sushi Doughnuts [Vegan, Gluten-Free]

3 cups water
2 cups uncooked sushi rice
1/2 cup rice vinegar
1/4 cup white sugar
1 teaspoon salt
1 tablespoon sesame oil
Coconut oil, for molding
1/2 cup purple cabbage, chopped
1/2 cucumber
2-3 carrots (purple and/or orange)
5-6 radish
5-6 green onion
2 avocados (optional)
Sesame seeds, to sprinkle
Soy sauce/tamari, for dipping

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How to Prepare Sushi Doughnuts [Vegan, Gluten-Free]

And water and rice to a pot and bring to boil. Then reduce heat to simmer, cover with a lid, and cook for 20 minutes, or until cooked through.
In a saucepan combine rice vinegar, sugar, salt, and sesame oil. Bring to low heat and stir to combine.
When rice is cooked remove from heat and pour in the liquid mixture in batches, stirring rice to combine.
Cover pot of rice with clean dish towel and let sit for 10-15 minutes. Then scoop rice onto a clean surface and spread it out to cool slightly before handling.
Prepare your veggies for topping: Using a vegetable peeler thinly slice the cucumber and carrots lengthwise into thin ribbons. Thinly slice radish, green onion, and avocados.
When rice is cool enough to handle lather doughnut moulds with a bit of coconut oil. (I used a 6-cavity silicon doughnut mould for this). Scoop rice into doughnut moulds to cover. Pulling apart the rice in the middle to form a hollow circle. Then flip mould onto a flat surface to expose doughnut shapes.
Decorate each doughnut with cabbage, cucumber, carrots, radish, green onion, and avocado. Sprinkle each with sesame seeds. Serve with tamari or soy sauce. Option to also serve with any remaining veggies on the side.