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.

Instructions

1. 1

   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.

2. 2

   Add the coconut milk and vanilla. The mixture should be moldable. Cook a few minutes longer if it’s too runny.

3. 3

   Slice fruit of choice into long pieces.

4. 4

   *Note: Use a potato peeler to shave thin slices off the mango.

5. 5

   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.

6. 6

   Toast a ¼ cup (25g) of coconut shreds for 3 minutes.

7. 7

   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.

8. 8

   Coat the rolls with either the mango slices, or the toasted coconut.

9. 9

   Slice each roll into 6 pieces.

10. 10

    With the rest of the rice, roll into balls (like nigiri).

11. 11

    Place thin slices of kiki or strawberries over top with half a blackberry on top to look like fish eggs.

12. 12

    Blend ¼ cup (25 g) raspberries with ¼ cup (60 ml) water to make a dipping sauce.

13. 13

    Enjoy!

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