Step 1: Making the avocado mixture

Take 2 avocados and cut them in half. Stop cutting at the pit in the center, otherwise it may blunt your knife. Slide a tablespoon between the peel and the flesh to scoop out the flesh. Cut it in small chunks and place them in a bowl.

Squeeze a lime over the avocado and whisk until it’s mashed. You can use a whisk or a fork for this, whichever you prefer.

Add a little bit of wasabi. Obviously this goes very well with the sushi you’re making. Put the mix in a piping bag. You can buy them made from plastic, but you can easily make a piping bag from greaseproof paper. The avocado mix in the bag stays well and keeps its color for 2 days in the refrigerator, so you can prepare this in advance.

Step 3: Preparing the salmon

Take a 200 g piece of salmon and cut thin (2-3 mm) slices at a 45˚ angle. Slice against the grain (the white lines) in one swooping motion to get nice, clean cuts.

Step 5: Creating the sushi donut

Place the cucumber fan on the rice donut. Stick the pointy side in the donut hole. Cut off the excess and press the cucumber against the rice donut to make it stick.

Place the radish slices next to the cucumber slices. Layer them overlapping each other in 2 or 3 rows. You’ll need 8 to 10 radish slices for this.

Place 2 salmon slices next to the radish. Next to the salmon, place a teaspoon of tobiko.

Then place a teaspoon of crispy rice bits next to the tobiko. Crispy rice bits are usually meant for tempura batter or frying, but they also taste great without any cooking and add a nice, crispy sensation to the sushi donut. For this recipe, we’ll simply use ready-made rice bits.