Dessert Sushi
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
50
Spice
42
Sweetness
43
Sourness
39
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
For the sushi rice: Combine the rice with 2 cups water in a medium pot and cover with a tight-fitting lid
2
Bring to a boil over medium-high heat, stir and cover
3
Lower the heat to a simmer and cook for 15 minutes
4
Turn off the heat and fluff the rice with a fork
5
Replace the lid and let the rice sit for 5 minutes
6
Once the rice is fully cooked, immediately spread it out on a baking sheet
7
The goal here is to get the rice to cool as quickly as possible
8
For the coconut glaze: Combine the coconut milk, sugar and lemon zest in a small saucepot and bring to a simmer over medium heat
9
Let the mixture reduce by two-thirds, until thickened and syrupy, stirring occasionally to prevent scorching
10
This takes 20 to 25 minutes
11
To assemble nigiri (pressed sushi): Moisten your hands and mold the rice into 2-inch long logs
12
Drizzle a little coconut glaze over the rice
13
Cut some fruit leather into 1/2- by 2-inch strips (or use the pre-cut Fruit by the Foot strips), and use to wrap the rice logs cross-wise, mimicking the belt of seaweed wrapped around nigiri
14
Top with whatever fruit you like-blueberries and sour cherries look like salmon roe
15
(Alternatively: First top the rice with fruit, then secure the fruit to the rice by wrapping with strips of fruit leather
16
) Sprinkle with sesame seeds, top with mint leaves and serve
17
To assemble maki rolls: Lay the fruit leather out flat and cover it with an even layer of rice about 1/2-inch thick
18
Drizzle with some of the coconut glaze and sprinkle with some sesame seeds
19
On the side closest to you, lay down a row of julienned fruit-either mangoes, pineapples, strawberries, or cherries, or whatever you like
20
Top with some torn mint leaves and roll the entire thing into a cylinder, keeping it as tight as possible the whole way around
21
Slice into rounds with a sharp knife and serve