Rainbow Veggie Sushi Donuts

  • They’re back! That’s right,  by popular demand I’m bringing back another Veggie Sushi Donuts recipe!

    The only thing that differs from normal sushi to these veggie sushi donuts are its shape tbh. But doesn’t it make them all the more fun!? Like my fox gingerbread cookies, everyones loves a little play on shapes. So here are some fun sushi donuts for ya! The perfect feast for a dinner date night, picnic or get together with your girls. I love sushi donuts because they are light, refreshing and fun!

    You might already know that I love to make sushi and rice paper rolls for date night – it’s such a fun activity to do with others. And although you might think that making your own sushi is a hefty task to leave to the chefs, it’s actually quite easy. The hardest part about making sushi is cutting up that veg into very thin slices. And for that I like to use my mandoline.

    No doubt, a mandoline will be the ultimate time saver when it comes to thinly slicing veg. And it’s handy for more than just making sushi. It’s one of those tools I highly recommend having in your kitchen, and they only cost $20 or so. I’ll use it to thinly slice cucumber and cabbage, and chop carrots into matchsticks style. Handle with care though as those blades can be sharp. I like to put a tea towel between whatever it is I’m chopping and my hand. I find this allows me to still have good grip of the veg, while protecting my hand as I slice.

    For these sushi donuts, I’ve decorated with purple cabbage, cucumber, avocado and carrot. You might notice that I’ve only decorated about half of the donut, and left the other half exposed with rice, but actually this was more for photography purposes than for taste. I recommend to decorate all the way round the “sushi donut” so each bite is a veggie filled one. 

    So, how to make that sushi look like a donuts? I’ve used my silicon donut mould for this. However, it’s easy to get that sushi donut look with no tools. Another option is to pack the rice into a ball, and slightly flatten on your work station. Then with your thumb, poke into the centre of the rice patty to make an ‘O.’ And there you have it! A cute little sushi donut ready to be decorated!

    As for the dip, tamari is always a great option. But if you want to switch it up a bit, my tamari almond butter sauce from my Rainbow Sushi Rolls is a big hit for sushi dip.

    And that’s all there is to making the cutest sushi on earth. Pretty easy don’t you think? I hope you give it a try! And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

  • Rainbow Veggie Sushi Donuts

    These Rainbow Veggie Sushi Donuts are light, refreshing and fun! They make a perfect activity for date night, or dinner with your girls. Dip in tamari or try my tamari almond butter sauce.
    Category Appetizer, Main Dish
    Cuisine gluten-free, Japanese, vegan
    Keyword gluten-free, healthy vegan recipes, sushi, vegan
    Prep Time 1 hour
    Cook Time 15 minutes
    Total Time 1 hour 16 minutes
    Servings 12 donuts
    Author Hannah Sunderani


    • 1 1/2 cup sushi rice
    • 3 cup filtered water
    • 1/4 purple cabbage, tightly packed (about 1 cup)
    • 1 large carrot
    • 1/2 cucumber
    • 1 avocado

    For the Almond Butter Tamari Sauce

    • 1/4 cup almond butter
    • 2 tbsp tamari
    • 1/2 tsp white miso
    • 1 lemon, juiced
    • 1/4 tsp cayenne pepper
    • 3 tbsp filtered water


    • Begin by making sushi rice. Rinse rice thoroughly, then add to saucepan with water. Cook rice for 15 minutes, or as instructed on package. Remove from heat and fluff with a wooden spoon. Cover with tea towel and let cool long enough to be able to handle with your hands.
    • While you are waiting for the rice, prepare your veg. Thinly slice cabbage and cucumber, and cut carrot into matchsticks (I recommend using a mandolin for this). Thinly slice avocado with a sharp knife.
    • Using a donut mould, mould the rice into donut shape. If you don't have a donut mould pack the sushi into a ball with your hands. Slightly flatten onto your work station, and stick your thumb into the centre of the ball to make an 'O' shape. (Lightly wet hands with water to stop the sushi from sticking to your hands. I did this throughout).
    • Decorate each donut with thin slices of cabbage, cucumber, carrots, and avocado to cover. Serve with tamari, or tamari almond butter sauce to dip.
    • To make the tamari almond butter sauce, add almond butter, tamari, miso, lemon juice, cayenne pepper flakes and water to a bowl. Whisk until smooth and creamy. Optional to add more water to thin if desired.


    To stop rice from sticking to hands, lightly wet them with water. I do this throughout the preparation.
    Tamari Almond Butter Sauce can be made ahead, it will last in fridge for up to 5 days.
    Sushi will last in fridge for up to 24 hours.Cover well with wrap. Keep in the fridge.


    Calories: 95kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 166mg | Potassium: 175mg | Fiber: 2g | Sugar: 1g

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