Fun Fruit Sushi Food

FRESH FRUIT SUSHI RECIPE BY TASTY

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!

FRUIT SUSHI

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.