Fruit Sushi

Yep, you read that right. FRUIT. SUSHI. You guys. My sister Natasha made this spectacular treat for us and oh boy was it delicious!! The coconut sweet rice mixed with fresh fruit is BOMB. Have you ever had thai sticky rice before? Because this tastes quite similar, especially with mango. Then add to that berries and kiwi and pineapple. Ah-mazing! Thanks to my lovely sister for making this for us! I think she was inspired by her recent world travels when she made this. If you like travel and food, make sure to check out Natasha’s instagram page @sliceofwonder here. She’s #goals. 😉This is such a creative, colorful, and fun dessert that I think it would make such a great New Years Eve party plate! Don’t you? What are your plans for bringing in the new year? My family and I will be ordering pizza and hanging out by the tv, which sounds just about perfect to me. Add a good book to the mix and that’s my kind of party. 😉Anyways, hope you enjoy this recipe. Thanks again to Natasha for the yummy treat!

4.0 from 1 reviews

Fruit Sushi

 

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Prep time

45 mins

Cook time

20 mins

Total time

1 hour 5 mins

 

Fruit sushi is such a fun treat and tastes delicious with coconut sweet rice and assorted fruit.

Recipe type: Dessert

Serves: 20

Ingredients

• 1½ cups sushi rice (you can also use short grain rice)
• 1 cup water
• 1 cup sweetened condensed milk
• ¼ tsp salt
• 1 cup coconut milk
• 1½ tsp vanilla
• Assorted fruit (we used pineapple, mango, kiwi, and blackberries)
• Shredded coconut, if desired

Instructions

1. In a rice cooker combine the rice, water, sweetened condensed and salt. Cook on the white rice setting or until all the rice absorbs the water. Add the coconut milk and vanilla. The mixture should be pliable. Cook a few minutes longer if it’s too runny.
2. Lay a bamboo rolling pad on a counter top, and place a square of wax paper over top. Spread the rice about ½ inch thick over the paper into a rectangle.
3. Slice fruit of choice into long pieces. Use a potato peeler to shave thin slices off the mango. Toast a ¼ cup of coconut shreds for 3 minutes, if desired.
4. 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.
5. 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 and place thin slices of fruit on top if desired. Enjoy!

3.5.3208

Inspired by this recipe from Gemma Stafford’s Bigger Bolder Baking: http://bit.ly/gmmfrtsushi

Thanks for visiting Will Bake for Books! Have a Happy New Year! ♥