Making your own fruit sushi at home can be fun and will have your guests impressed with your mad sushi making skills. In this recipe, I use tropical fruit, coconut-infused rice, and a raspberry dipping sauce.
1Tbspcornstarch diluted in 3 tablespoons water (cornstarch slurry)
1-2Annie’s Really Peely Fruit Tape
To prepare sushi rice:
Rinse 2 cups of sushi rice in cold water until water runs clear (about 5-6 rinses). Add rice to medium stockpot along with 3 cups of water, 3 tbsp sugar and a pinch of salt. Bring to a boil.
Once water boils, cover rice and set heat to low. Simmer rice for about 20 minutes until cooked through. Allow rice to cool for about 20 minutes uncovered.
Once cooled, add 1 cup of organic coconut milk + 1 tbsp vanilla. Mix rice and milk mixture well. Set aside.
To prepare fruits and toppings:
Cut all fruits into desired shapes. See blog post for more instructions.-Peel off skin of mango (discard it), and then peel about 5-6 strips of mango and set aside.-Cut strawberries into long sticks.-Cut kiwi two ways, one half into slices and one half into strips.-Peel and then cut papaya and pineapple into long strips.-Cut blackberries in half lengthwise.-Crush toasted shredded coconut by rolling a rolling pin over bag. Set aside.-Cut fruit tape into desired length (about 3-4 inches long) so each segment wraps around the sushi and set aside. You’ll need 8 pieces to cover a full-length sushi roll.
To prepare sushi rolls:
Lay bamboo sushi mat on countertop. Cover mat fully with cling wrap.
Add single layer of sushi rice to cling wrap. Rice should cover about 2/3 of the sushi mat. Shape a thin layer of rice into a neat rectangle, pressing down on the rice to allow it to set and hold together.
At the bottom third of the rice rectangle, add strips of pineapple, papaya, kiwi and strawberry.
Carefully bring the bottom of the rice rectangle over the fruit layer and begin rolling, gently but firmly, using your sushi mat to guide you.
Once rolled, either wrap with flat mango strips or roll in crushed coconut. (If you want to wrap the sushi with fruit tape, you’ll want to first cut the sushi and then cover individual pieces with tape.)
Using a wet serrated knife, gently cut sushi into bite-sized pieces. Each roll makes about 8 slices.
Use leftover rice to create fruit sushi bites. To do this, using wet hands, grab a large chuck of rice. Shape the rice into a small log. Top sushi bites with kiwi chips, halved blackberries, and other leftover fruits and toppings.
To prepare raspberry dipping sauce:
In a small pot, add two pints of raspberries + 3 Tbsp. sugar + 1 cup water. Bring to boil and then lower heat to medium to allow raspberries to continue to gently boil for about 7-8 minutes.
Once raspberries are broken down, remove mixture from heat. Strain seeds from the sauce by pouring mixture through colander and into a large bowl.
Once seeds are removed, add raspberry sauce back to the pot. Bring to a gentle boil and then add cornstarch slurry. Whisk mixture for 1-2 minutes until slightly thickened. Remove from heat and set aside until sushi is assembled and ready to go.
Please see the full blog post for complete instructions.Use any fruit you like. Just cut fruit into strips so they roll neatly inside the sushi rolls.You must purchase a bamboo sushi mat to make these rolls. It will make the process so much easier.