1-12 tbsp rice wine vinegar or apple cider vinegar
1 tbsp honey
salt and pepper to taste
Soy sauce pearls
1 cup soy sauce
1/4 cup balsamic vinegar
1 1/2 tbs agar-agar
1 cup super chilled canola oil
Crunchy fried noodles
1 packet crushed ramen noodles
some oil to fry them in
Method
Mix the sushi rice and the wine rice vinegar, press into your donut moulds, and chill or freeze overnight.
Make the carrot lox and the soy sauce pearls while the donuts are chilling.
Shred the carrots, add to boiling water for 3 minutes, then drain, mix in the rice wine, sesame oil, honey, salt, and pepper, and let it marinate and chill.
For the soy pearls, add the soy sauce and balsamic vinegar to a saucepan and bring to a simmer for 5 minutes, remove from the heat and then whisk in the agar-agar.
Remove the chilled oil from the fridge and then drop in the soy pearls in the chilled oil with a fork or a pipet.
Drain the pearls, rinse them off, and then add them into a glass container and chill for future use.
Once the sushi donuts are set, remove them from the moulds, wrap the carrot lox around the donuts, and add the sliced radish, radish, fresh dill, and soy pearls on top.
Add some crushed fried noodles on top and some bagel seasoning.
