FRUIT SUSHI (FRUSHI)
This
fruit sushi combines coconut rice and seasonal fruit to make a fun treat that's
perfect for dessert or a snack.
Course Dessert,
Snack
Cuisine Asian
Fusion
Keyword fruit
sushi, frushi
Prep Time 15 minutes
Cook Time 20 minutes
Total
Time 35 minutes
Calories 138 kcal
Author Dinner
at the Zoo
Ingredients
·
1 cup uncooked
sushi rice
·
1/4 cup granulated
sugar
·
1/4 cup light
coconut milk
·
1/4 teaspoon salt
·
12 thin
slices of kiwi
·
12 mandarin
oranges
·
6 raspberries cut
in half
·
honey
to use as glue optional
Instructions
1.
Rinse
rice until the water runs clean. Let the rice soak in a bowl of clean water for
30 minutes. Bring 1 and 1/4 cups water and rice to a boil in a medium saucepan.
Cover, reduce heat, and simmer 15 minutes or until water is almost absorbed.
Remove from heat; let stand, covered, 15 minutes.
2.
Place
rice in a large bowl. Add sugar, coconut milk, and salt, stirring gently until
well combined. Cover and let stand 20 minutes.
3.
Lightly
coat hands with cooking spray. Divide rice mixture into 12 equal portions,
shaping each into a ball (about 2 tablespoons of rice). Lightly press each rice
ball into an oval between palms; place ovals on a baking sheet lined with wax
paper. Top each rice oval with one kiwi slice, one mandarin orange and one
raspberry slice. If the fruit doesn't readily stick to the rice you can brush
the tops of the rice ovals with honey first. Cover and chill frushi for at
least one hour, up to 8 hours.
Recipe
Notes
Little Helpers: The kids
can help form the rice balls and decorate the tops with fruit.
Make Ahead: This recipe is
best made at least 1 hour in advance so that the rice has time to chill which
will make it hold together better.
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