Rinse the sushi rice in cold water until the water runs clear. Drain the rice and transfer it to a pot with 3 1/2 cups of water. Bring the rice to a boil over high heat, then reduce the heat to low and cover the pot with a tight-fitting lid. Cook the rice for 18-20 minutes or until the water is fully absorbed.

In a small saucepan, combine the rice vinegar, sugar, and salt. Heat the mixture over medium heat until the sugar and salt dissolve. Remove the mixture from heat and set it aside.

Once the rice is cooked, remove it from heat and let it rest for 10 minutes. Then, transfer the rice to a large bowl and add the vinegar mixture. Mix the rice and vinegar mixture until the rice is evenly coated.

Grease a large donut mold with non-stick cooking spray. Fill the mold with the sushi rice, pressing down firmly to make sure it’s compact. Repeat until all the rice is used up.

In a bowl, mix together the imitation crab meat, cucumber, and carrot.

Once the donut molds are filled with rice, gently remove them from the mold and place them on a serving platter.

Add a layer of avocado slices to the top of each sushi donut, followed by a layer of the crab and vegetable mixture.

Sprinkle black and white sesame seeds on top of each sushi donut.

Serve the sushi donuts with soy sauce, wasabi, and pickled ginger.