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Sushi donuts with caramelised sugar and a rainbow fruit topping!
½ cup white sushi rice (short grain rice)
2 cups water
black sesame seeds
caster sugar to sprinkle
½ cup diced mango (fresh or canned)
½ cup diced peaches (fresh or canned)
½ cup diced strawberries (fresh or canned)
fresh mint to decorate
Place rice into a large bowl and cover with cold water. Let it soak for 2 hours. Pour rice into a sift and run under water until water turns clear. Place into a medium sized pot and pour 1 ½ cups water into the pot. Bring to a gentle boil, cover with lid and cooke for 10 min on low heat. Rice should be tender and fluffy.
Let it cool for 10 min and then place about 2 tbsp of rice into each donut hole of a donut baking tray. You can grab these online or in cake supply and decorating stores. Let them chill until cold.
Careful place a chopping board on top of the baking tray and flip over. Carefully pull the baking tray away. Either sprinkle with sugar or if firm and together enough place into a bowl of sugar and gently twirl in sugar to cover the top and side.
Use a kitchen blow torch to torch sugar or place under a broiler for 60 seconds.
Finish off by decorating with peaches, mango, strawberry, fresh mint and sesame seeds.
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