Fruit Sushi Recipes

FRESH FRUIT SUSHI RECIPE BY TASTY

Steps:

• 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.
• Enjoy!

FRUIT SUSHI

Steps:

• Unroll one of the fruit rollups. Cut into 3 inch sections.
• Peel the fruit roll off the paper and put back on. It helps when rolling it up later.
• Smoosh the coconut in a line down the fruit roll. Starting at the edge and leaving the last 1/2" empty.
• Place the pineapple about 1" in from the end of the fruit roll that you started the coconut at. The diameter of the pineapple section should be about a 1/4" thick.
• Start rolling the fruit roll around the pineapple and coconut. Wet the empty end of the fruit roll with a little bit of water and press it onto the section of rolled up fruit roll.
• I kind of smoosh the open ends to make it a bit compact.

FUN FRUIT SUSHI

Steps:

• To make sweet sticky "sushi" rice: In a medium saucepan over medium-low heat, melt the butter and marshmallows until completely soft. Remove from the heat and stir in the cooked rice until well blended. Spray the nigiri mold or ice cube tray lightly with nonstick spray. Take slices of the fruit medley and place in the bottom of the mold or ice cube tray. Spoon in rice and press gently into the fruit. Unmold the "sushi" and top with mini chocolate chips and toasted coconut, if desired.

COLD FRUIT SUSHI WITH HONEY DIPPING SAUCE

Steps:

• Place the fruit on a cutting board lined with parchment. Trim the tops and bottoms of the melons and pineapple and sit them upright on the cutting board. Using a very sharp knife, cut away the rind, slicing lengthwise, working your way around the fruit. Cut about 24 very thin slices of melon in the same fashion, slicing from top to bottom, allowing the juices to collect on the parchment paper.
• Slice the pineapple lengthwise into 1/8-inch slices. Pile and cut into matchsticks.
• Pour the juices that have collected into a small bowl. Stir in the honey and set aside.
• To assemble the fruit sushi, lay the melon slices vertically on the cutting board. Place 3 pineapple matchsticks horizontally at the base of the melon slice and roll. Trim the base so that the rolls sit firmly on a dessert plate. Serve with the honey dipping sauce.