You’re about to step into your main character energy in the kitchen. I mean, you’ve always had it (don’t argue, just take the compliment), but this cauliflower sushi donut is about to make you feel like you’re hosting your own cooking show. Yes, you! The one who might’ve burnt toast once or got way too ambitious with a soufflé back in the day. Today’s your day to shine.
Now, I know the words sushi and donut together may have you raising an eyebrow like you’re in a Tyler Perry family drama, but trust me, this is the real deal. These aren’t just gorgeous to look at, they’re bursting with fresh, bold flavors that could make even the most skeptical taste buds fall in love. The best part? They’re easier to make than you think. This recipe isn’t here to stress you out; it’s here to remind you that you’re capable, creative, and just downright fabulous in the kitchen.
Oh, and when everyone starts asking how you did it, just smile and say, “Oh, it’s nothing.” Because guess what? You deserve all the applause without any of the stress. Now go, friend, and make something unforgettable. You’ve got this.
Low-Carb Sushi Donut (4g Net Carbs)
Equipment
- Silicone donut mold (or small bowls for shaping)
- Food processor or blender
- Cheesecloth or clean kitchen towel
- Baking sheet
- Parchment paper
- Small knife (for slicing toppings)
- Cutting board
- Bowl of water (to prevent sticking)
Ingredients
Cauliflower Rice Base
- 1 medium head cauliflower riced (about 4 cups)
- 1 tablespoon rice vinegar
- 1 teaspoon mayonnaise (optional but helps with stickiness!)
- 1/4 teaspoon salt
Toppings
- 12 thin slices of sashimi salmon, tuna, or yellowtail, about 2 inches long
- 1 small avocado thinly sliced
- 2 tablespoons masago or tobiko (fish roe)
- 2 teaspoons black sesame seeds
- 2 teaspoons white sesame seeds
Garnish & Dressing
- 2 tablespoons spicy mayo (combine 2 tbsp mayo, 1 tsp sriracha, and a dash of lime juice)
- 2 teaspoons soy sauce for drizzle (optional)
- 1 small sheet of nori cut into thin strips or small squares
Instructions
- Rice That Cauliflower Like You Mean It: Chop your cauliflower into florets and pulse in a food processor until it looks like tiny snowflakes. (It should resemble rice, not crumbs!)
- Cook and Dry It Out Like a Pro: Heat a large dry skillet over medium heat and toss in your riced cauliflower. Stir it around for 5-7 minutes to remove moisture and soften it. Once cooked, transfer the rice to a cheesecloth or clean kitchen towel. Wrap it up and wring it out like you’re squeezing water from a dishcloth. Keep squeezing until you think it’s dry, then squeeze one more time. This is the secret to avoiding sad, soggy donuts!
- Season It Perfectly: Toss the dried cauliflower rice into a mixing bowl. Add the rice vinegar, mayo for stickiness, and salt. Mix it up until it clumps slightly and feels just sticky enough to hold together. If it’s sticking to your hands, wet them lightly with a bit of water. Trust, this trick saves your sanity.
- Bake for That Beautiful Crunch: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup. Spray your donut molds with a little oil and firmly press the cauliflower rice mixture into each one. Think tight, but not suffocating. Bake them for 12-15 minutes until they’re golden and smell AMAZING. Remove from the oven and cool for about 5 minutes before gently popping them out.
- Unleash Your Inner Artist: Place the baked cauliflower donuts on a clean plate and start decorating! Alternate sashimi slices and avocado like you’re creating a color palette. Sprinkle sesame seeds and masago on top for that bougie sushi bar vibe.
- Drizzle the Magic: Whip out that spicy mayo and drizzle it all over your sushi donuts like it’s the finale of your cooking show. Feeling extra? Add a touch of soy sauce for an umami boost!
- Garnish & Serve with Confidence: Top each donut with nori strips for an authentic touch. Arrange your plate like it’s your big debut (because it is) and serve these beauties immediately. Go ahead, friend, give yourself a well-deserved round of applause.
Notes
- If you don’t have a donut mold, use a muffin tin or get crafty with small bowls and shape them by hand.
- Not into raw fish? Swap the sashimi for cooked shrimp, smoked salmon, or go full veggie mode with cucumber ribbons, pickled radish, and mango slices
- These donuts are best when fresh. You’ve worked hard for that crisp bite, so don’t refrigerate too long!
Disclaimer: The nutritional information provided with this recipe is an estimate and may vary depending on the specific ingredients, brands, or preparation methods you use. Cooking times and results may also vary based on your equipment, conditions, and individual cooking skills. Please use your own judgment and adjust as needed during preparation.
Be mindful of food allergies and sensitivities when preparing this recipe. Always double-check ingredient labels to ensure they are suitable for your specific dietary needs or those of anyone you may be serving. Neither the recipe creator nor this blog assumes responsibility for adverse reactions caused by following the recipe.
These recipes are shared for informational purposes only and should not be considered dietary, nutritional, or medical advice. For personalized advice, always consult with a qualified professional. Happy cooking!