for the Sushi Rice:
- 2 cups short grain brown rice
- 1/4 cup brown rice vinegar
- 2 tablespoons kosher salt
- 2 tablespoons toasted sesame oil
for the Sushi Doughnuts:
- fresh tuna, sashimi grade **see notes and resources below
- fresh salmon, sashimi grade
- 1 ripe avocado
- 2 Persian cucumbers
- 3 full sheets sushi nori, toasted
- toasted black and white sesame seeds
- sliced scallions
- serve with: tamari, wasabi, pickled ginger
1. Cook the Rice: Rinse the rice with water until the water runs clear, about five times. Cook the rice according to rice cooker instructions. Our Japanese rice cooker cooks brown rice in about 90 minutes.
Stir together rice vinegar, kosher salt, and sesame oil in a small bowl and set aside.
2. Prepare the Sushi Doughnut Fish Toppings: While the rice is cooking, prepare the fish if it isn’t already thinly sliced by your fishmonger or sushi chef. Slice fish as thin as possible on the bias, aiming for slices that are about ½-inch wide and 2 inches long. Depending on the shape of the piece of fish, you may have to cut each slice in half to get the right dimensions. You want at least 24 slices of salmon and 24 slices of tuna. Set the salmon and tuna on a plate, cover with plastic wrap, and keep in refrigerator until ready to roll.
3. Prepare the Sushi Doughnut Vegetable Toppings: Cut the avocado in half, remove the pit, and peel off the skin. Slice each avocado half lengthwise into paper thin slices. Set aside.
Cut each cucumber into halves lengthwise. Set a cucumber half on the cutting board and slice on the bias into paper thin “spears” about 2 inches long. Place the cucumber slices between paper towels and press out as much water as you can without breaking or tearing the slices. Set the cucumber slices in the paper towels aside.
Cut each toasted nori sheet into 4 squares. Depending on the original size, the squares should be anywhere from 4 to 5 inches square.
4. Season the Sushi Rice:: Once the rice is cooked, put the rice in a large mixing bowl. Sprinkle with the vinegar-salt mixture. Using a large spoon or a wooden paddle, gently stir the vinegar mixture into the steamed rice. If you have help in the kitchen, ask someone to gently fan the bowl while you mix the rice to cool and dry it.
5. Shape the Sushi Rice Into Doughnuts: Lightly coat the doughnut pan with oil. Place seasoned rice in the molds and press down until the molds are full and the rice is flush with the top of the mold. Flip the mold over onto your cutting board or work surface. Using a thin, flexible spatula, transfer each rice doughnut to the center of a nori sheet.
6. Make the Sushi Doughnuts:Working quickly, wrap two salmon slices, two tuna slices, 2-3 avocado slices, and 2-3 cucumber slices around the doughnuts, using a sharp paring knife to cut the excess off around the bottom edges, the tucking the edge of the slices under the rice.
7. Garnish the Sushi Doughnuts and Serve:Press toasted sesame seeds into the rice. Garnish with sliced scallions.
Serve and eat immediately with tamari or light soy sauce, wasabi, and pickled ginger.