Unicorn Superfood Sushi Doughnuts!


I had so much fun making these for my IGTV (full recipe video on my Instagram), and eating them of course! So I wanted to share the full recipe on my blog so you can come back to this post easily and get the full written out recipes. 


While they appear tedious to create, they do look absolutely amazing, and honestly taste so good as well. I can imagine kids having so much fun making these in the kitchen with you. It’s fun to create with their hands, teaching them to touch and feel food, make art and the best part is the colours are 100% natural, made from Unicorn Superfoods powders (blue spirulina & dried pitaya powder).

To create the avocado stars, use a mini cookie cutter. I found mine on eBay! Oh and eating these doughnuts is simple too! Just pick it up by the nori sheet, drizzle some soy sauce and take a bite from the side. 

Keep reading for the full recipe and remember to use my code ELSA20 on Unicorn Superfoods for 20% off.


Ingredients -

1 cup sushi rice

1/2 tsp Unicorn Superfoods blue spirulina

1/2 tsp Unicorn Superfoods pitaya powder

3 tsp rice vinegar

3 tsp water

1/2 tsp oil (for greasing doughnut tray)

1/4 cucumber, very finely sliced

1/2 avocado, very finely sliced

Pickled ginger

1 tsp sesame seeds

2 nori sheets

To serve:


Soy sauce

How to make:

[FULL video demo can be found on my Instagram IGTV channel.]

  1. Start by cooking the sushi rice. Follow packet instructions or if cooking by stove, place the rice in a pot with 1.5 cup of water. Bring to the boil then reduce to a simmer and cover, cooking for 12-15 minutes or until all the water is absorbed. Remove from stove and set aside to cool.

  2. Using 3 mini ramekins/bowls, add to each: 1 tsp rice vinegar, 1 tsp water and the unicorn superfoods powders (blue spirulina in one (blue), pitaya in another (pink) and a mix of both in the third (purple).

  3. Seperate the rice evenly across three bowls and pour each of the coloured mixtures into each bowl. Stir colour through the rice to evenly colour it.

  4. Brush a light coat of oil over the doughnut trays, this will ease the sushi donuts from coming out of the tray.

  5. Fill the doughnut trays with the coloured rice, spooning in all three colours to each. Using wet fingers, press the rice firmly into each tray, rewetting your hands as you go to keep rice from sticking.

  6. Place the tray in the freezer to set while you prepare the remaining ingredients.

  7. Finely slice the cucumber and avocado, you may like to soak the cucumber slices in salted water for 20 minutes to soften.

  8. Cut the nori sheets into 6 squares, (cut sheet into quarters) with the remaining 2 squares, cut into thin strips (~0.2cm x 3cm). Place the 6 squares onto a serving tray/plate.

  9. Remove rainbow rice doughnuts from the tray by tipping upside down over a clean flat bench and tapping. They will fall out one by one (set each one aside as it falls out.)

  10. Place each doughnut on a square of nori.

  11. Start by placing 1-2 pieces of pickled ginger around each doughnut, followed by 3 slices of cucumber, & 3 slices of avocado. You may like to decorate them with 2 avocado stars each. Then wrap 3 pieces of nori across the other side of the doughnut and finish with a sprinkle of sesame seeds.

  12. Serve with soy sauce and wasabi.



If your interested in trying out my Unicorn Sushi Doughnuts you can use my code “ELSA20” for 20% off all of their Superfood powders & blends! They also have a great range of superfood blends for smoothies, matcha powder, hemp protein and some fun kitchen goodies!

Head to: https://www.unicornsuperfoods.com

Stay tuned for my next recipe blog post! The Miso Caramel Macadamia Cups, you guys are going to LOVE them!

Elsa, xx