Frushi- Fruit Sushi

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Fruit Sushi

A couple months ago some of my friends posted a “Pinterest Fail” type photo when they tried to make fruit sushi.  They had found a recipe on Pinterest and when they tried to make it, it ended in disaster.

fruit sushi fail

When I saw the recipe and their photo, I saw that the recipe had some major flaws and my first thought was, “I can make a version that does work.”

So I set to work and had a great time doing it.

The first thing that needed to change from the original recipe was including something to hold the sushi together. The original recipe just had rice and the fruit and was rolled in plastic wrap. I knew this was a huge roll of the dice, hoping it would hold together.

Nobody wants to combine seaweed with fruit, but luckily, there is a different option. Soy paper. It is more mildly flavored than its seaweed cousin. You can find it most places you can find the regular nori wrap.

You will need assorted fruits. We used kiwi, cantaloupe, pineapple, mandarin oranges, and strawberries. Get creative. Use what you like. Cut some into sticks and some into thin slices for the top.

fruit sushi

After you’ve made your coconut rice and cut your fruit,  take your soy wrapper and place on a plastic wrap covered bamboo sushi mat and place a handful of coconut rice on the paper.

fruit sushi

Spread the rice into one layer that extends to three of the edges. You can leave one edge with a little gap.

 

fruit sushi

Flip over the rice covered paper.

fruit sushi

Place a few sticks of your desired fruit on the closest third of the wrap.

fruit sushi

Pull the edge closest to you up and start rolling your fruit sushi.

fruit sushi

Continue rolling, remember to lift the bamboo mat before it gets rolled into the sushi.

Top it with some thinly sliced fruit of your choice.

fruit sushi

Continue making lots of varieties. Then cut ’em up with a wet knife and serve.

fruit sushi

Frushi- Fruit Sushi

Prep Time: 30 minutes

Total Time: 1 hour

Yield: 8 rolls

Frushi- Fruit Sushi

Ingredients

  • 1 cup short grain rice
  • 1 cup coconut milk
  • 3/4 cup water
  • 1 tablespoon sugar
  • small pinch salt
  • 1 pack soy paper sushi wrappers (about 8 wrappers)
  • assorted fruits, cut into sticks or thinly sliced
  • - kiwi, strawberries, melon, pineapple, oranges etc.

Instructions

  1. Rinse the rice several times in cold water and drain.
  2. In a large covered pot combine rice, coconut milk, water, sugar and salt. Bring to a boil over medium high heat. Reduce heat to medium low and cover.
  3. Cook for about 15 minutes or until the liquid is absorbed and the rice is barely tender.
  4. Allow to cool before using.
  5. Place one piece of soy paper on a plastic wrap covered bamboo sushi mat.
  6. Place about 2-3 tablespoons coconut rice on the wrapper and spread in a thin layer reaching to three of the four edges of the paper. You can leave a gap on one edge of the paper. Try not to mash the rice.
  7. Flip the soy paper and rice, so that the rice is now facing down and the edge with the gap of rice is facing away from you.
  8. Place a few sticks of fruit on the closest 1/3 of the paper. Using the bamboo mat, roll the fruit inside the sushi. Make sure to pull the edge of the bamboo mat away from the roll before it is rolled into the sushi roll.
  9. Continue making rolls with the remaining ingredients.
  10. Cut each roll into 8 even pieces with a wet knife.
http://eatthinkbemerry.com/2016/04/frushi-fruit-sushi/

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