Sushi donuts with vegan shrimp! 🍙🍤💕 (recipe below) ... The first time I walked into May Wah’s New York vegetarian market, I was like a kid in a candy store — it has loads of freezers with all types of vegan “meats” and treats. I’ve posted their vegan shrimp before, but I was very excited to make a sushi-inspired sticky rice donut that’s stuffed and topped with their “shrimp” and loads of veggies. If you haven’t seen it, check my story for the dark side of the shrimp industry, especially in the U.S. — as always, let me know your thoughts!
Sushi Donuts with Spicy Vegan Shrimp
1 cup uncooked sushi rice
2 tbsp rice vinegar
1-2 sheets toasted nori
1 package @maywahnyc
⅓ cup @sirkensingtons
Fabanaise (vegan mayo)
½ lime, juiced
2 tbsp sriracha
Toppings — sliced radish, avocado, cucumber, Cavi-Art vegan caviar, pickled ginger
Cook sushi rice, stir in vinegar, and let cool.
Boil vegan shrimp. Chop about ½ package into small pieces; set aside.
Clean and slice ½ avocado & ½ cucumber. Tear nori into small pieces. Prepare sauce by mixing vegan mayo, lime juice, and sriracha. Mix chopped shrimp, avocado, cucumber, nori pieces, and sauce.
Press a layer of cooled rice into silicone donut-shaped molds; press filling into this layer, and then press a final layer of rice on top to seal. Ensure that the filling is entirely surrounded by rice; let set in fridge, preferably overnight. Carefully remove from molds and add toppings to preference. Enjoy!