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‘Sushi Doughnuts’ Are a Thing Now

‘Sushi Doughnuts’ Are a Thing Now

Sold in Japan and the U.S., sushi-shaped doughnuts are gaining in popularity

Although they’ve been around for years, “SushiDo”, doughnuts created to look like sushi, are recently becoming popular after a Twitter user brought them to attention after seeing them while on vacation in Thailand, according to the Huffington Post.

They aren’t actually made with sushi; the doughnut world has not gone that far yet. But in the midst of all of the doughnut/cronut craze, it certainly doesn’t surprise us that this is on the market. They taste like doughnuts, completely exempt of any gross attempt to add fish flavor. According to Rocket News, some have fake ikura on top in the form of sugar, others have a gooey center, and others even have a fake band of seaweed wrapping around to look like nigiri (black frosting, of course).

The Japanese franchise Mister Donut is not the only one selling them. Psycho Donuts is also doing a twist on the sushi doughnut, selling them in a bento box, according to FoodBeast via Huff Post.

And as MSN points out, it’s a cute idea, but just a little weird; check them out here.


These Homemade Sushi Donuts Are the Trendiest Things You'll Eat All Year

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You’ve probably seen the viral posts by now of people chomping on beautiful sushi donuts, a hybrid of the two most wonderful foods in the world. The problem is, unless you live in a major city you most likely won’t find these delicacies anywhere near you. I solved that issue by creating my own sushi donut recipe.

Sushi donuts are actually super simple to make, but you’ll need a special donut pan to get a nice, uniform shape. These pans can also be used for baking your own homemade donuts, so it’s a good investment if you’re into making sweet treats.

It’s extremely important to use sushi rice (as opposed to jasmine, basmati, etc.) because it has a sticky consistency that will keep your donuts intact while decorating and eating them. I used a rice cooker to make my rice because it’s super simple and delivers great results, but if you don’t have a rice cooker, you can just use a stove-top method.

The best part about making sushi donuts is coming up with your own delicious decorative toppings and patterns. I used avocado “frosting,” pickled ginger, smoked salmon, and rice seasoning, but black sesame seeds, strips of seaweed, or other fresh fish would also make amazing additions. If you’re using raw fish, just make sure to buy sushi-grade. Lower grades of fish are not meant to be eaten raw.

You'll be tempted to keep them all for yourself, but I promise they're worth sharing. Invite a few friends over to share your sushi donuts with, and you’re sure to have the trendiest kitchen in your ‘hood.


Beverages

Ok, let’s try some drinks! We started with the Haiku Lager. This was a very good lager that was refreshing and tasty. It reminded us of the more popular Japanese beer, Kirin rice beer. It’s a good choice for beer-drinkers who would rather stick to a standard drink. The lager comes is $5 for 6 oz and $10 for 12 oz.

You can also pick up a bit of Masu Sake served in a traditional wooden box cup. You get sake and a souvenir! The box is a unique take-home and of course, you get bonus sake. The drink and box are $12.50.

Masu Sake in a Personalized Wooden Cup

New this year is the Pink Snow cocktail. It’s made with sake, Peach Schnapps, cranberry juice, Calpico, and dusted with snowflake confetti. The drink is $8.5o.

This was really sweet for our taste. The sweet Schnapps paired with the cranberry juice and milky Calpico put us over the edge a bit. Although, many guests around us really enjoyed this one! You might like it too if you’re into sweet drinks!

The verdict for Goshiki is that we loved the DIY Stone Garden and the Vegetable Gyoza was a good choice again. Now, we’re absolutely stuffed, but mama didn’t raise a quitter! Stay tuned as we review ALL the Food Studios at this year’s Festival of the Arts!

Read all of our reviews from the 2021 Festival of the Arts at EPCOT!


Sushi Doughnuts

Don&apost want to fry up your own doughnuts? Decorate them instead!! Try these sushi doughnuts for a fun treat, serve on a wooden sushi plate or take out box with chop stix.

Ingredients

  • 1 box mini powdered sugar Fraczoz donuts - ‘rice’
  • 12 jelly fish, assorted colors - ‘fish’
  • 1 roll of Fruit by the Foot-‘seaweed’
  • Chocolate syrup, optional-‘soy sauce’

Preparation

1. Cut each doughnut in half (Know the way you cut a bagel? that would be cutting it wrong) and stand them face down on a tray or work surface, so they each create a little arch.
2. Place one jelly fish on each little ‘rice mound’ using all the same color or a variety of colors.
3. Cut the Fruit by the Foot into 7-8” strips (try one and see if its long enough to wrap around the fish and doughnut, if not, adjust to size). I cut each one in half lengthwise as well. Wrap each one in the center of the arch and press to fasten.
4. Serve with chopsticks and chocolate ‘soy sauce’ and enjoy!


Sushi Doughnuts Are a New Way to Eat Breakfast for Dinner

It&aposs an irrefutable fact that food simply tastes better when it comes in a cool shape, whether it&aposs in a burrito, on a stick, or inside of an edible bowl. But when you take two awesome food shapes—sushi and doughnuts𠅊nd slap them together, you can create pure food alchemy. And fortunately for us, that&aposs just what food wizard and Instagram celebrity Sam Melbourne (creator of the galaxy doughnut) did with sushi doughnuts, a mashup of sushi treats inside a beautifully sculpted, rice-laden doughnut. Melbourne&aposs version is all-vegan, all-raw, and loaded with healthy toppings like avocado, ginger, cucumber, black sesame seeds, and radish.

This Instagram sensation had many people asking how to make sushi doughnuts, which isn&apost actually as hard as it looks, and might be easier than making sushi on its own (and is about as easy as figuring out how to make breakfast sushi). First, grease a doughnut mold with oil (butter or coconut oil would work too), and then push cold sushi rice along the sides of the mold. Next, flip the pan upside down to carefully remove the rice rings, and garnish with your favorite toppings. But that method&aposs just for beginners. The world of sushi doughnuts gets much more intense from here.

Enter: California Sushi Donuts. This Los Angeles-based sushi pop-up shop took the sushi doughnut idea and ran with it, creating wild flavors and combinations that go way past the standard rice ring that made waves earlier this summer. Now you can get sushi doughnuts that are covered in dazzling colors, festooned with shrimp, or shellacked with an avocado glaze.

But California Sushi Donut is not without its competitors. Plenty of aspiring at-home chefs have taken a stab at recreating this ringed masterpiece, often with fantastic results.

But if we had to pick our favorite example of sushi doughnutry (that&aposs totally a word), we&aposd have to give it up to Whole Foods. Their take on the sushi doughnut incorporated actual sushi into the center of the doughnut, which puts the entire thing on a totally new level.

So whether you want to have breakfast for dinner (well, breakfast-shaped foods for dinner), or want an excuse to eat sushi for breakfast (and I mean, who doesn&apost?), the sushi doughnut may be the option for you. Just make sure your avocado rose skills are on point as well, because your Insta game must remain tight as ever.


How to Make Donuts at Home

You don't need super sharp culinary skills to make perfect yeast donuts at home&mdashanyone can do it! What you do need is plenty of time, making them the perfect weekend baking project. If you want them for breakfast, wake up early and take a nap during each rise 😉

Dealing with dough. The very first step in creating donuts is blooming your yeast: dissolve sugar into lukewarm water, then stir in the yeast. In about 5 minutes, it&rsquoll have turned into a foamy, bubbling layer on top of the water. This is how you know your yeast is alive and that your dough will rise! Stir in with your other ingredients, mix, and then knead until dough feels smooth and elastic. To test if your dough is ready, lightly press your thumb into the dough. In about 5 seconds or so, the dough should bounce almost completely back.

Let it rise. Donut dough needs to rise twice: first, the dough itself, then the punched out donuts. While the second rise is happening, begin heating up your oil and making your glaze!

Do I need a thermometer? Yes. Since donuts fry for such a short amount of time, you want to make sure the oil is at the temperature that&rsquoll allow them to cook through without burning and turn a perfect golden color. We found 350° to be the sweet spot (no pun intended). Also, keep in mind that the temperature fluctuates after your first batch of doughnuts go in, so make sure to keep an eye on your thermometer and adjust accordingly.

Help! I don't have a donut cutter. Not to worry! Since we work in a well-stocked test kitchen, we happened to have one, but we wouldn't expect you to (unless your name is Ina or Martha). Use a 3" biscuit or cookie cutter, plus a very small one, about 1", or the large end of a piping tip for the holes.

Glazing 101. Make your glaze in a large, wide bowl for easy coating. Next, make sure to glaze your donuts while they're still warm! This way, it'll stick much better. plus, then you can eat them while they're warm. Once you dip your donuts into the glaze, place onto a cooling rack set over a baking sheet to let the excess drip off. This makes for much easier clean up and evenly glazed donuts. If you want, you can add sprinkles (or chocolate chips, or toasted coconut flakes, etc.) at this point!

In the case of leftovers (which is very rare), we highly recommended Strawberry Donut Shortcakes or a donut bread pudding.

Editor's Note: This introduction to this recipe was updated slightly on March 2, 2020.


Sushi doughnuts are now a thing and they are seriously adorable!

Sushi and doughnuts we hear you cry? The latest Japanese food craze might baffle your brains, but fret not! These doughnut-shaped sushi infusions are only made with traditional sushi ingredients, and they look pretty darn good too

We do love how inventive the Japanese get with their weird and wonderful food creations. From raindrop and salad cakes to towering sushi burgers and chocolate-coated chips, the Japanese are paving the way when it comes to cool and quirky food trends.

And the latest foodie fusion is &mdash unsurprisingly &mdash no exception. Introducing the sushi doughnut. They may sound slightly baffling &ndash sweet, sugary treats aren't exactly the first things to spring to mind when you're munching on raw, smoked fish!

But for lovers of both the fluffy sugar-laden doughnut and the elegantly prepared sushi roll, you'll be pleased to learn the sushi doughnut uses only the very best of traditional sushi ingredients. It is then shaped into perfectly spherical doughnut forms, without a sugar crystal in sight.

Thank goodness for that, the world hasn't gone completely mad! That's a food fusion we wouldn't get on board with.

A quirky gimmick really, but the sushi doughnut does look particularly impressive served up next to its crispy tempura counterpart.

Much like the sushi burger, the sushi doughnut isn't entirely practical to eat. And by this we mean it's likely to fall apart with the touch of a chopstick.

But spilt rice and salmon aside, the moreish Japanese morsels do look painfully trendy. Here are a few best #SushiDonut efforts captured on Instagram.


The sushi donut is now a thing, and we're all about it

We’re super into food trends, probably because growing up is rough and playing with our food (in an Instagrammable way, of course!) is one way to make sure we stay young at heart. The newest food trend combines two of our fave classics: sushi and donuts.

Now, let’s get this clear right away: this is not to say that these are sweet, sugary donuts made with fish, because that would be taking the whole food mash-up trend a little bit too far (at least for us). This trend takes traditional sushi ingredients and simply shapes them in the form of donuts. Let’s take a look at some photos from the Instagram account of @sobeautifullyraw, the ‘grammer who first brought sushi donuts to our attention:

Aren’t they beautiful? They look absolutely delicious. The ones that @sobeautifully raw makes are vegan, and she makes them by putting rice in a donut mold and decorating with ginger, wasabe, black sesame, cashew mayo, and avocado.

By searching the #sushidonut hashtag, we can see that even Whole Foods is getting in on the trend:

There are also pictures of donuts that look like sushi, but don’t get confused — for now, we’re talking about sushi in the shape of donuts, and not the other way around.


Mochi Doughnuts Are an Amazing Mashup with Multicultural Origins

Doughnut trends tend to come and go. (Remember the Cronut craze? Boy, those were the days.) Right now the mochi doughnut is rising to the occasion, but its moment may not be fleeting. One bite of the sweet, chewy confection and you’ll be inclined to put a ring on it.

What Is Mochi?

While it is ubiquitous in Japan, its country of origin, and is used in a multitude of applications, the first (and perhaps only) thing people associate with mochi stateside are bite-sized servings of ice cream wrapped in a chewy casing.

My/Mo Mochi Ice Cream Ripe Strawberry (6-Count), $4.99 from Target

These are getting easier to find all the time.

First, let’s clear up a common misconception: Mochi is technically the rice cake exterior of the frozen treat, not the full bon bon. (It’s a mistake often made with another Japanese specialty, sushi, which actually refers to vinegared rice and not the raw fish that commonly tops it.)

Patisserie Tomoko Signature Mochi Sampler (9-Piece), $59 from Goldbelly

In this case, the chewy mochi is wrapped around ganache.

Beyond ice cream, the cake (made from mochigome, a short-grain glutinous rice) is used in a variety of sweets as well as s avory dishes such as broiled kinako mochi , a popular (and addictive) snack food.

How Mochi Met Doughnut: A Complicated Courtship

The history of the mochi doughnut is a bit of a riddle, wrapped in a mystery, inside an enigma.

Its evolution is literally all over the map but a point of origin can be traced to Honolulu where in 1992 Charmaine Ocasek began making poi mochi, in her parents’ garage. The deep fried Hawaiian and Japanese fusion of mashed taro and rice cake, similar to a doughnut hole with a pudding-like interior, became a local sensation. (The addictive orbs can now be found at Uncle Lani’s , which, to make matters even more confusing, is named after Ocasek’s father.)

Fast forward to 2016 when popular Honolulu bakery Liliha unveiled the poi mochi doughnut. (Now’s a good time to mention that 38 years earlier, Kamehameha Bakery, also located in Honolulu, introduced the mochi-less poi glazed doughnut.) Though the poi-mochi pairing can be traced back to Ocasek’s hybrid creation, Liliha’s version has a breadier consistency thanks to a combination of mochiko, the glutinous rice flour used to make sweet mochi, and wheat flour, which is the base for traditional doughnuts. Its appearance takes inspiration from popular Japanese chain Mister Donut and its iconic Pon de Ring, a circle of eight tiny pull-apart balls.

While the Pon de Ring, which debuted in 2003, is sometimes credited as the first mochi doughnut, it’s actually made with tapioca flour, of boba and pudding fame. But get this: Its shape and use of tapioca is tied to Brazil, home of the springy cheese bread Pão de Queijo.

Oh, and one more thing: Mister Donut actually originated in America all the way back in 1956!

Hello, MoDo

Which brings us to MoDo Hawaii . Founded three years ago (in Honolulu, of course) by Kenny Chen, Daniel Furumura, and David Mao, the bakery quickly developed a rabid cult following and its signature sole offering is considered by many to be the gold standard of mochi doughnuts. Like Liliha, MoDo mixes glutinous rice and wheat flour, but its proprietary ratio yields an airier, lighter product, more yeast than cake.

The fried-to-order pon de ring-shaped doughnuts are either finished with a sprinkle of sugar or an eye-popping glaze. Flavors, which rotate daily, span the globe from Hawaiian-influenced passion fruit and taro to Japanese-inspired matcha and black sesame, along with more familiar offerings such as cookies & cream, blueberry, and dark chocolate.

Along with its Waikiki shop, MoDo currently operates a pair of pop-ups in Northern and Southern California.

Despite a devoted fanbase, these few months have been a struggle for MoDo’s flagship. “Our Waikiki store has suffered quite a bit from the pandemic,” says Furumura. “Overnight, tourism in Hawaii basically came to a complete halt.”

Thankfully, after a multi-week hiatus, the fryers are running at full capacity in San Jose and business is booming at the Irvine location, which opened in late June. After an extremely successful pop-up in Torrance last year, the MoDo team planned to set up shop permanently in March but was forced to hold off due to the pandemic. The soft opening is now slated for July 29. There are also plans for a permanent San Jose location as well as expansion to the East Coast in the future.


Vegetarian Sushi Doughnuts

Healthy and instagram-worthy Japanese goodness. These fun and playful sushi doughnuts are not only beautiful on any of your social media posts, but easy to make, and a chance to show off your creativity. Use any veggies you want such as cucumber or avocado, and have a "dough" at these sushi doughtnuts.

Ingredients

seasoned and cooked sushi rice
wasabi and soy sauce to serve

toppings:
thinly sliced vegetables or pickles of your choosing, we suggest avocado, cucumbers, pickled ginger, chives.
sesame seeds
nori seaweed

How To Prepare

  1. First, prepare your sushi rice according to your preferred method. Feel free to use our recipe if you don't have one.
  2. Next, prepare your vegetables and pickles, and other toppings. We suggest you slice any toppings into thin slices using a mandolin or grater if possible to make eating in bites easier.
  3. Prepare a doughnut mould with a little oil, or just use your hands to shape if not available.
  4. Place some sushi rice into the mould, and fill and press down until level with the top of the mould. Fill the other holes if using a multi-holed mould. Empty the moulds when finished.
  5. Top your doughnuts with your desired toppings, and be as artistic as you want. Half the fun of the sushi doughnut is how it looks. You can alternate slices of toppings, or you can keep them together in different parts around the doughnut.
  6. Serve with soy sauce and wasabi as desired.

Tips and Information

If moulding by hand, you may wish to wet your hands a little to prevent rice sticking to your hands. Make a ball of sushi, and press a hole into the middle to make the doughnut shape.