What is a sushi donut?
Sushi is a traditional food that has been around for thousands of years and the process of making sushi has been a serious Japanese tradition. However, with sushi becoming mainstream internationally, chefs have been looking to make the classic dish even more exciting…cue the sushi donut.
A sushi donut is a sushi roll assembled into the shape of a donut (like how a sushi burrito is sushi in the shape of a burrito). It’s typically made of a small donut-shaped base of sushi rice topped with the same ingredients found in American-style sushi. Although it is usually small enough to fit in the palm of your hand and can constitute a healthy meal, a rare table-sized 66,982 calorie monstrosity topped with everything from bacon to other rolls of sushi has been known to exist…
Sushi donuts have been filling Instagram feeds since early 2016, but have not been served to the public until later that year. Sam Murphy (@sobeautifullyreal on Instagram) and Andy Nguyen (co-founder of Project Poke) have been credited with inventing these multicolored savory bites.
Where can I get it?
Dallas, TX: Poke Bop
New York, NY: Poketeria
Los Angeles, CA (Fountain Valley): Project Poke
Portland, OR: Wasabi Sushi PDX
Tampa, FL: SoHo Sushi
Looking for more places that serve sushi donuts? You can find them on Glutto right here.
How can I make it?
Sushi donuts can be pretty easy to make if you use this hack/recipe instead of making it from scratch. Feel free to save it for later on Glutto as well.
- 1 pack of nigiri (at your local market/sushi restaurant) or get these two nigiri ingredients separately:
- 1 cup sushi rice or brown rice (cooked)
- 1/4 lb. sushi grade salmon or tuna
- 1 avocado
- 1 cucumber
- black and white sesame seeds (or pick either one for strikingly white food or black food)
- wasabi and gari (ginger)
- toasted sesame oil (for coating the pan)
- low sodium soy sauce (for dipping)
- If you have store-bought nigiri, separate the fish from the rice. If you bought separate ingredients, slice the sushi grade fish into small thin pieces.
- lightly oil the donut pan
- fill the donut pan with cooked rice and pack it tightly to form a donut shape; set aside
- slice the avocado and cucumber into thin slices that are half the length of the rice donuts
- remove the donut shaped rice from the pan
- on one side of the rice donuts, drape an overlapping layer of sliced fish, avocado and cucumber; top the other side with sesame seeds
- garnish plate with wasabi and gari (ginger)
- dip in soy sauce and enjoy
Kristina Reynolds is the Founder & CEO of Glutto and an alumna of the University of California, San Diego. She writes articles & posts for Glutto Digest with insights from fellow industry experts. Furthermore, she is the author of The Fittest Food Lovers: How EVERY BODY Can be Incredibly Fit and Still Enjoy Food, a collaborative philanthropic book with proceeds going to charities that fight world hunger.