Another day, another impractical frankenfood. It’s easy to be cynical about “made for Instagram” food, but indulging in the ridiculousness of it all is far too tempting. We’ve had sushi burritos, cruffins, ice cream burgers, pizza cones; now we have Sushi Doughnuts. It seems L.A restaurant Project Poke sparked this new culinary perversion, one which has spread like wildfire all the way the the most livable city in the world: Melbourne.
Although the sushi doughnuts can be traced back to popular Melbourne-based vegan chef Sam Murphy (check her Instagram below), up until now the general public haven’t really had anywhere they could get their hands around these curious hybrid foods.
Sea Salt, a seafood cafe with locations in Carlton and CBD have announced that their Carlton shop will now be dipping into the craze every single day from 12pm. So far it’s unsurprisingly proven a hit with locals, with queues out the door full of hipsters and foodies vying for one of the very limited supply creations (they only make 25 of each flavour every day).
SUSHI DONUTS w Vegan Mayo (recipe below) Makes 6-8 Approx 3 cups cooked, seasoned and chilled sushi rice 1 large avocado, thinly sliced 1/2 cup black sesame seeds (plus more as needed) Pickled Ginger & Vegetables of choice (i pickled carrot ribbons in rice vinegar) Wasabi (Optional) Vegan Mayonnaise (recipe below) 1. Press the sushi rice into silicone donut moulds and shape neatly. I like to wet my hands a little to prevent rice sticking. The rice will only need a few minutes in the moulds to set (if pressed in firmly) – so carefully remove them from the moulds once finished and place on a board/tray to decorate. 2. Coat each donut in sesame seeds and garnish with avocado slices, pickled ginger & vegetables and a drizzle of mayonnaise. Serve on a small square sheet of Nori (to prevent any mess!) – 💥💥 Vegan Mayonnaise (Recipe is an excerpt from my book, Beautifully Real Food – link in my bio!) – 120g (1 cup) raw cashews, soaked for 3-6 hours 60ml (1/4 cup) olive oil 125ml (1/2 cup) soy milk 1 tbsp apple cider vinegar 1/2 tsp onion powder 1 tbsp maple syrup or rice malt syrup salt to taste 1. Blend everything in a high speed blender until smooth and creamy. Store in an airtight container in the fridge for up to 5 days. ** To make siracha Mayo, simply whisk in 2 tsp hot sauce with 1/2 tsp garlic powder into the mayo.
“We had customers coming in and calling to see if we had sushi doughnuts, so our head chef played around in the kitchen and came up with some incredible combinations like Nikkei style kingdfish ceviche, torched Brazilian trout, and smoked salmon creme cheese”, said owner Serinna Fragoulis.
The sushi doughnuts are said to come from pressing sushi rice into doughnut molds and then topping with all sorts of ingredients such as smoked salmon, sliced avocado, pickled ginger, mayo, nori and more.
Address: 364 Lygon Street, Carlton 3053
Feature image supplied.