Miso Ponzu Sushi Doughnut - Nak Makan Apa?

Miso Ponzu Sushi Doughnut

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Bring Japanese cuisine into your homes today by serving this delicious Miso Ponzu Sushi Doughnut recipe!

50min
6 Servings
Sederhana - Medium
~360kcal/serving*

*Nutrient Calculation Reference: USDA, Malaysian Food Composition, Singapore Energy & Nutrient Composition of Food and Product Label.

Nak Makan Apa|June 4, 2021

Ingredients

Needed for this recipe:
Hellmann's Miso Ponzu
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For sushi rice:

  • 400 g Japanese short grain rice, cook rice as per instructions
  • ¼ cup Rice vinegar
  • ½ tbsp Salt
  • Doughnut pan

For sushi doughnuts:

  • 24 pcs Fresh tuna slice, sashimi grade
  • 24 pcs Fresh salmon slice, sashimi grade
  • 1 Ripe avocado, sliced thinly
  • 2 Japanese cucumbers, cut into halves 2-inch lengthwise
  • 8 Red radish, sliced thinly
  • 3 Full sheets sushi nori, toasted, cut into 4-5 inches square
  • Toasted black and white sesame seeds
  • Coriander leaves

For dipping sauce:

Nutritional tips

  • Tuna is a source of protein. Protein is essential for growth and development.
  • Salmon is high in vitamin D, a nutrient that is needed for the absorption and utilization of calcium and phosphorus.
  • Unsaturated fatty acids can be found in avocado.

Steps

1

In a mixing bowl, mix vinegar, Hellmann’s Miso Ponzu dressing and salt together. Transfer rice into a large bowl and gently stir the vinegar mixture into the steamed rice.

2

Lightly coat doughnut pan with oil. Put in the rice and gently press the rice down till it is compressed. Flip the mould over onto cutting board and transfer each rice doughnut to the centre of a nori sheet gently.

3

To assemble, wrap two salmon slices, two tuna slices, 2-3 avocado slices, 2-3 cucumber slices and 4-5 radish slices around the rice doughnut, using a sharp paring knife to cut the excess off around the bottom edges, then tucking the edge of the slices under the rice.

4

Gently press toasted sesame seeds into the rice. Garnish with coriander leave and serve immediately with dipping sauce.

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