Prepare the Sushi Rice:

1. Wash uncooked sushi rice until water runs clear. Let sit for 15 minutes.
2. Combine rice and  2 1/2 cups of water in a small saucepan and bring to a boil. Cover and reduce heat. Cook about 30-35 minutes over medium low heat.
3. Stir together the rice vinegar, sugar and salt in a heatproof bowl. Microwave at 30 second intervals until sugar is full dissolved.
4. Stir mixture into sushi rice. Set aside to cool.

Make the Avocado Filling:

1. In a medium bowl, use a hand mixer to blend together the avocado, cream cheese, lemon juice, wasabi and salt until smooth.
2. Transfer to piping bag or gallon freezer bag.

Make the Sushi Donuts:

1. If using the donut pan, line the pan with plastic wrap. Press the prepared rice into donut mold or pan, leaving a well.
2. Snip the tip of the piping bag filled with avocado and pipe it into the well. Top with more sushi rice.
3. Cover donuts with plastic wrap and press the rice together until tightly packed. Let sit for 2-3 minutes.
4. Place a baking sheet lined with parchment paper on top of donut mold and flip over.
5. Gently unmold donuts. Remove plastic wrap.

Add sushi donut toppings:

1. Slice radishes thinly using a mandolin slicer and place in a small bowl. Cover with rice vinegar and a pinch of salt and let soften for 10 minutes.
2. Thinly slice fish and layer on top of rice donuts.
3. Thinly slice cucumber using a vegetable peeler and layer on top of rice donuts.
4. Layer on pickled radish.
5. Tuck ends of sprouts until one layer.
6. Sprinkle on sesame seeds and other toppings, if using.
7. Serve on nori with soy sauce, wasabi and pickled ginger.