• 250g Yutaka sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • Toppings of your choice: crispy seaweed sheets, avocado, cucumber, smoked salmon, black sesame seeds, radishes, red pepper, cooked and shelled king prawns, wasabi, mayonnaise


  1. 1

    Rinse the rice thoroughly with cold water. Add the rice along with 330ml water to a medium saucepan. Bring to the boil then simmer with the lid on for 10 minutes.

  2. 2

    Turn off the heat and leave to stand for 30 minutes, leaving the lid on. Once the rice has cooked and cooled, stir in the rice vinegar, sugar and a good pinch of salt.

  3. 3

    Lightly grease a six-ring doughnut tin. Add the rice to the holes, packing the rice in so it’s full and smooth on top. Cover with clingfilm and chill in your fridge for 3-4 hours.

  4. 4

    When ready to decorate, take the doughnut mould out of the fridge and use a table knife to gently go around each rice doughnut. Turn the mould over and firmly rap the back of each mould with a wooden spoon or something similar until the rice doughnuts pop out.

  5. 5

    Decorate with your choice of toppings and serve. Drizzle with soy sauce to garnish, if liked.

Nutritional Details

Each serving provides
  • Energy 1817kj 434kcal 22%
  • Fat 1.5g 2%
  • Saturates 0.2g 1%
  • Sugars 6.0g 7%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 586kj/140kcal

Each serving provides

96.3g carbohydrate 1.2g fibre 8.4g protein

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