FRUIT SUSHI
Make and share this Fruit Sushi recipe from Food.com.
Provided by Sunnybrook
Categories Dessert
Time 30m
Yield 24 sushi rolls
Number Of Ingredients 3
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.
Nutrition Facts : Calories 19.4, Fat 1.4, SaturatedFat 1.2, Sodium 10.2, Carbohydrate 1.9, Fiber 0.2, Sugar 1.7, Protein 0.1
FRESH FRUIT SUSHI RECIPE BY TASTY
Here's what you need: short grain rice, water, sugar, salt, coconut milk, vanilla, pineapple, strawberry, mango, kiwi, blackberry, raspberry
Provided by Tasty
Categories Snacks
Yield 20 pieces
Number Of Ingredients 12
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!
Nutrition Facts : Calories 67 calories, Carbohydrate 10 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, Sugar 2 grams
FUN FRUIT SUSHI
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 15m
Yield 20 sushi rolls
Number Of Ingredients 7
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.
TROPICAL FRUIT AND JERK CHICKEN SUSHI
Provided by Cat Cora
Categories appetizer
Time 50m
Yield 4 rolls (6 to 8 pieces per roll)
Number Of Ingredients 13
Steps:
- Rub the chicken breasts with the jerk seasoning, salt, and the black pepper. In a medium saute pan, add the olive oil, and place it over high heat. When the oil is almost smoking, add the chicken breasts, turn the heat down to medium-high and continue searing on both sides until the chicken is golden brown and thoroughly cooked, about 4 to 5 minutes per side. Transfer the chicken from the pan to a cutting board and let the chicken cool. When it's cool enough to handle comfortably, slice the chicken breasts into 1/4-inch strips.
- Cover a bamboo mat or sheet of foil with plastic wrap. Place a sheet of nori on top. With water-moistened hands, spread 1 cup of the cooked rice evenly on top of the seaweed leaving about a 1/4-inch border at the top and bottom edges. Press the rice firmly on the nori. Leaving the plastic wrap in place on the mat, turn the sushi layer over so that the seaweed faces up and the rice faces down.
- Arrange 1/4 of the chicken strips, mango and avocado slices, and cucumber on top the seaweed so the ingredients form a neat narrow row that aligns with the edge of the nori square closest to you. Roll the bamboo mat forward (making sure the plastic wrap stays with the mat), pressing the ingredients inside the cylinder-shaped sushi. Press the bamboo mat firmly with both hands to shape the sushi, and then remove the mat. Repeat the process with remaining ingredients to make three more rolls. Place the sesame seeds on a plate. Roll the sushi in the sesame seeds until coated. Using a sharp serrated knife, moistened with water, cut the sushi rolls into 1-inch rounds. Serve the rolls with soy sauce and wasabi or with the Avocado Tzatziki.
- ;
- Serve with Pickapeppa sauce and pickled ginger. .
More about "fruit sushi food"
HOW TO MAKE FRUIT SUSHI: 9 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
77% (24)Estimated Reading Time 3 minsCategory Fruit DessertsPublished 2010-05-28
- Wash the rice. Empty the rice into a large bowl and fill it up with water. Use your hands to wash the rice until the water appears milky white. Then use a strainer to remove the water.
- Cook the rice. Add the water, rice, salt, and sugar to a heavy bottomed saucepan and simmer. Lower the heat and continue to cook the rice for 12-15 minutes.
- Add coconut milk. Pour some coconut milk into the rice after the rice has soaked up the water.
- Allow the rice to cool. Remove the rice from the pot and transfer onto a lined tray to allow it to cool down.
- Cut the fruits. Using a knife cut the fruit into long sticks just like sushi fillings are cut.
- Spread rice onto plastic wrap. Scoop some of the rice either with your hands or with a spoon into a rectangular shape.
- Place the fruit slices. Carefully put the strips of fruit about 2/3 away from the start of the rice.
- Roll the sushi. Once you've added all the desired fruits roll the sushi tightly but carefully into a log like shape, making sure it doesn't unravel.
- To serve. Place the sushi rolls onto a plate, alongside thinly sliced cantaloupe as pickled ginger and fresh fruit purée as soy sauce. Don't forget to eat with chopsticks!
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