Fresh Fruit Sushi
Take a bite of summer with this fun and creative twist on sushi! Sweet and juicy fruits are wrapped in a blanket of sticky coconut rice, making it a perfect sweet snack or dessert option.
Under 30 minutes
Under 30 minutes
for 20 pieces
- 1 ½ cups short grain rice (300 g)
- 2 cups water (480 mL)
- 3 tablespoons sugar
- ¼ teaspoon salt
- 1 cup coconut milk (240 mL)
- 1 ½ teaspoons vanilla
A variety of fruit
- 1 pt blackberry (475 g)
- Calories 67
- Fat 2g
- Carbs 10g
- Fiber 0g
- Sugar 2g
- Protein 0g
Estimated values based on one serving size.
- In a medium pot combine the rice, water, sugar and salt. Cook on low heat for about 20 minutes or until all the rice absorbs the water.
- Add the coconut milk and vanilla. The mixture should be moldable. Cook a few minutes longer if it’s too runny.
- Slice fruit of choice into long pieces.
- *Note: Use a potato peeler to shave thin slices off the mango.
- Lay a bamboo rolling pad on a counter top, and place a square of wax paper over top. Spread the rice about ½ inch (1 cm) thick over the paper into approximately a 7x5 inch (17x12 cm) rectangle.
- Toast a ¼ cup (25g) of coconut shreds for 3 minutes.
- Lay the fruit pieces on the rice, and roll up carefully. If rice sticks to the paper too much, try spreading it a little thicker.
- Coat the rolls with either the mango slices, or the toasted coconut.
- Slice each roll into 6 pieces.
- With the rest of the rice, roll into balls (like nigiri).
- Place thin slices of kiki or strawberries over top with half a blackberry on top to look like fish eggs.
- Blend ¼ cup (25 g) raspberries with ¼ cup (60 ml) water to make a dipping sauce.
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