Crispy Spicy Salmon Sushi Donuts Tips, FAQ & printable recipe

Tips for success

For the most professional look, use a sharp knife to slice the avocado as thinly as possible. When arranging the avocado roses, work quickly to keep the fruit from oxidizing.

If you find the avocado slices are too slippery, a light dusting of sesame seeds can provide a bit of grip and texture. The goal is to create a delicate flower shape that sits beautifully on top of the salmon tartare, adding both visual appeal and a rich, buttery flavor to each bite.

If you are preparing these for a party, you can shape the rice donuts several hours in advance and keep them in the refrigerator until you are ready to fry. This makes the final assembly much faster and less stressful.

Keep the salmon and avocado components separate until the last second to ensure everything remains fresh. Always serve the donuts on a platter immediately after frying so that the contrast between the hot, crispy rice and the chilled toppings is at its peak.

Variations

• Spicy Tuna Donuts: Replace the salmon with sushi-grade tuna for a slightly leaner and firmer texture. Mix the tuna with the same sriracha mayo and follow the exact same assembly steps for a delicious alternative.
• Vegetarian Avocado Donuts: Omit the salmon and use marinated tofu cubes or seasoned chickpeas tossed in spicy mayo. This provides a satisfying plant-based crunch that pairs perfectly with the crispy rice base.

Storage and make-ahead

Fridge

Store separate components in airtight containers for up to 24 hours; however, fresh assembly is highly recommended.

Reheat

Reheat the rice donuts in an air fryer or oven at 350°F (175°C) until crisp, then top with fresh salmon.

These sushi donuts are best enjoyed fresh immediately after frying. Because the rice loses its crispness over time and the raw fish topping is delicate, storing leftovers is not recommended.

If you must store them, keep the rice donuts and the salmon mixture in separate airtight containers in the refrigerator for no more than one day. Note that the texture of the rice will be significantly compromised upon reheating, and the raw fish should be handled with extreme care regarding safety.

You can prepare the sushi rice and shape the donuts in the silicone mold ahead of time, storing them in the refrigerator for up to 4 hours. You can also mix the salmon and sriracha mayo and keep it chilled in an airtight container for up to 2 hours before serving. However, the frying and final assembly should be done just before serving to ensure the rice remains crispy and the toppings stay fresh and appetizing for your guests.

Serving ideas

Serve these sushi donuts on a large, flat platter to showcase their unique shape and the beautiful avocado roses. Provide small plates and napkins for guests, as these are meant to be eaten as finger food. The combination of textures—the crunch of the fried rice and the creamy salmon—is best experienced when the donuts are still warm, so coordinate your frying schedule to match the arrival of your guests or the timing of the meal.

Offer additional condiments on the side, such as extra sriracha or soy sauce, for those who prefer more intensity. A light garnish of microgreens or thinly sliced green onions can also add a pop of color and a fresh, herbal note that complements the richness of the salmon and the avocado.

Since this is an interactive appetizer, encourage guests to take a massive crunchy bite to fully enjoy the layers of flavor present in every donut.

Frequently asked questions

Recipe card

Crispy Spicy Salmon Sushi Donuts

Prep 20 minCook 4 minRest 15 minTotal 39 minServes 4

Ingredients

• 200 g seasoned sushi rice
• 150 g fresh salmon, finely diced
• 25 ml sriracha mayo
• 2 cups neutral frying oil
• 1 whole avocado, thinly sliced
• 2 tbsp eel sauce
• 1 tsp black sesame seeds

Instructions

1. Pack the seasoned sushi rice firmly into the wells of a lightly greased silicone donut mold. Ensure the surface is level for even frying later. Place the mold in the refrigerator to chill for 15 minutes, which helps the rice maintain its shape during the frying process.
2. In a clean mixing bowl, combine the finely diced salmon with the sriracha mayo. Stir gently until the salmon is evenly coated with the spicy mixture. Keep this mixture chilled in the refrigerator until ready to assemble the donuts, maintaining food safety standards for raw fish.
3. Heat the oil in a frying pan to 375°F (190°C). Carefully remove the rice donuts from the mold and fry them for 2 minutes per side until the exterior is golden-brown and crispy. Remove with a slotted spoon and drain on paper towels. Crown each warm donut with the spicy salmon mixture, avocado roses, a drizzle of eel sauce, and a sprinkle of black sesame seeds. Serve immediately while the rice is still crispy.

Contains: fish, eggs, sesame, soy, gluten

Food safety: This recipe contains raw salmon. Use sushi-grade fish only. Pregnant women, young children, older adults, and those with weakened immune systems should avoid consuming raw fish.

Estimated nutrition per serving

Calories

320

Protein

12 g

Carbohydrates

35 g

Fat

14 g

Fiber

2.5 g

Sugar

1.5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.