If there’s one thing that summer and rising temperatures call for (apart from copious amounts of ice cream and cold drinks), it’s food that isn’t too heavy and above all isn’t hot. Salads are the obvious go-to solution, but they can occasionally look slightly unimpressive despite the endless variations. Sometimes the occasion calls for something a little more refined, a little more elegant. This is where sushi is perfect. Served cold and including a variety of fresh vegetables alongside smoked salmon and prawns, it is at the same time healthy, light and impressive to serve. Of course this isn’t your standard sushi, no, this is the fun new way to serve it: in the shape of a doughnut! How fun is that? It does take a little patience to make these, but is very straight forward and of course you can make more if you’re looking to serve these at a dinner party…
Thoroughly was the rice under cold water.
Place the washed rice and water into a medium saucepan.
Bring to a boil and cover with the lid. Simmer on a low heat for 10 minutes. Turn off the heat and leave to rest for 30 minutes with the lid on.
Lightly grease the doughnut mould. Distribute the rice evenly between the six moulds and press it down to pack it tightly.
Put the mould into your fridge and leave to cool for 2 hours. Now carefully remove the doughnuts from the mould by turning it upside down and tapping on the back.
Very thinly slice the radishes, cucumber, carrot, avocado and cut the seaweed into strips for decorating. Decorate each doughnut with a variety of ingredients. Serve with soy sauce.