Description

A playful and visually stunning twist on sushi—these savory rice donuts topped with spicy shrimp and creamy avocado are perfect for parties or a fun dinner treat.

Ingredients

½ cup short-grain rice

1 tablespoon sugar

1 tablespoon rice wine vinegar

½ lb shrimp, cooked, cleaned, and peeled (or raw)

¼ cup mayonnaise

¼ teaspoon sesame oil

¾–1 tablespoon sriracha, to taste

2 teaspoons rice wine vinegar

Salt, to taste

½ medium avocado, thinly sliced

Sesame seeds

1 scallion, chopped

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Instructions

Preheat oven to 400 °F (200 °C). Cook rice and mix with sugar and vinegar. Press firmly into donut molds greased with oil. Bake for 20–25 minutes or until edges are golden. Let cool.
Dice cooked or raw shrimp and mix with mayo, sesame oil, sriracha, vinegar, salt, and most of the scallions.
Carefully remove rice donuts from molds. Layer with avocado, top with spicy shrimp mixture, and sprinkle with sesame seeds and reserved scallions. Serve immediately.

Notes

Use wet hands to prevent rice sticking when pressing into molds.
For vegan option, use spicy tofu or tempeh instead of shrimp.
Make ahead: bake rice donuts and store up to 2 days; reheat before topping.
Reheat in oven at 350 °F (175 °C) for 5 minutes before assembling.
Use sushi or short-grain rice for best results.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baked
Cuisine: Fusion

Nutrition

Serving Size: 1 donut
Calories: 180
Sugar: 2g
Sodium: 280mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 8g
Cholesterol: 45mg