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–+ servings
Total Time :1 hour
Servings: 30

INGREDIENTS
 

  • 1 cup sushi rice
  • 2 cups boiling water
  • ¼ cup rice vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 radishes, thinly sliced
  • 2 avocados, peeled and thinly sliced
  • 1 medium cucumber, thinly sliced
  • 9 ounces/250 grams sushi-grade salmon, thinly sliced
  • 2 nori sheets, cut into small rectangles
  • ½ cup spicy mayonnaise
  • ¼ cup teriyaki sauce
  • ¼ cup caviar or fish roe
  • 2 tablespoons black and white sesame seeds

INSTRUCTIONS

  • Rinse the rice under cold water until the water runs clear. Combine with boiling water in a saucepan, cover, and cook over low heat until tender and the water is absorbed, 15 to 20 minutes. Remove from heat and rest, covered, 10 minutes.
  • Heat the rice vinegar, salt, and sugar until dissolved. Transfer the rice to a bowl, pour the seasoning over, and fold gently with a spatula. Let cool to room temperature.
  • Lightly oil a donut pan. Arrange radishes, avocado, cucumber, salmon, and nori snugly in each cavity. Pack in rice and press firmly with a damp spoon to compact. Invert and release carefully.
  • Drizzle with spicy mayonnaise and teriyaki. Finish with caviar and sesame seeds. Serve immediately.