Sushi donuts

I've always had a sweet tooth, but I'm obsessed with the colors of traditional doughnuts. Let's make a sushi doughnut, and the ingredients can be mixed and matched at will, and the play is very high. On the other hand, the freshness of the ingredients is required, so it is recommended that you go to the market early in the morning to buy the ingredients!

Ingredients

Rice 200g

Sushivinegar small amount

Salmon

Avocado

Shrimp egg

kiwi

Cooking Instructions

The mold is the baking mold of an ordinary doughnut. After the rice is cooked, cool down properly, add sushi vinegar and stir well, stuff it into the mold and pour it out, and the sushi doughnut base is ready.
Cut the seaweed to the right size and wrap around one side of the doughnut, beat the eggs and stir-fry them before garnishing appropriately. The Arctic shellfish is cut in half and I add kiwi and am finished!
Cucumbers are wrapped in a thin layer with a planer, and seaweed is wrapped in an appropriate size. Salmon thinly sliced, garnished with black sesame seeds and salted cherry blossoms soaked in advance, and you're done!
Seaweed, salmon cut into size wraps. Add the egg skin, cooked shrimp and avocado slices.
Pictured: Egg skin, cucumber, chopped seaweed, salted cherry blossoms and black sesame seeds. There is a little trick in the processing of shrimp, take the black line from the back of the shrimp, and insert a toothpick or bamboo skewer from the tail to boil, so as to keep the shrimp straight.
Extra salmon, Arctic shellfish can be served with avocado and served with sushi soy sauce and wasabi.
The appearance is still quite high!