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Nigiri Fruit Sushi

Don’t care for sushi?

What do you eat to celebrate New Year’s? We celebrate it with homemade ‘all you care to eat’ sushi. Our family lived in Japan for 5 ½ years where we all acquired a taste for the bite size pieces dipped in wasabi sauce. Lessons from locals taught us how to make a pretty wicked sushi roll. It might not be on your New Year’s menu; in fact there are sushi haters out there. But now you can have your sushi and love it too. No raw fish, no vegetables and no nori seaweed. Fruit Sushi is a triple play finger food served as a dessert or an appetizer. In the Japanese tradition of eating healthy desserts, the coconuty bites are light and delicate. It starts with a coconut rice base. Your eyes feast first on the top multi-colored fresh fruit crest. Who can resist the creamy custard sandwiched between rice and fruit? It’s delicate, tropical, colorful and healthy.

 

2010 AniversaRecipeCiabatta and Béchamel Eggs Benedict 

 

Recipe: Nigiri Fruit Sushi

Prep Time: 25 Minutes | Cook Time: 28 Minutes | Yield: 32 Pieces | Level: Moderate

Ingredients
The Sauce-Coconut Custard
3 Egg Yolks
2 Tbsp Sugar
1/2 cup Coconut Milk
1/2 cup Milk
1 pkg Gelatin Powder
1/4 cup cold Water
2 Tbsp shredded Coconut, minced
3/4 cup Heavy Cream, whipped

The Rest-Coconut Rice
1 1/2 cups Calrose Rice
2 cups Water
2 Tbsp Sugar
1 tsp Salt
5 oz Coconut Milk

The Rest-Fruit
Strawberries, thinly sliced
Kiwi, thinly sliced
Blueberries
Raspberries

Instructions
Coconut Rice
1.  Using a strainer, rinse the rice to remove the milky coating. In a rice cooker, ;) combine the rice, 2 cups water, 2 tablespoons sugar, salt and steam until water is absorbed.

2.  Add coconut milk and stir. Spread evenly in a 9X13 dish lined with wax paper or parchment and set aside to cool.

Coconut Custard
3.  In the meantime, combine egg yolks with 2 tablespoons sugar in a small bowl. Set aside.

4.  In a medium sauce pan, heat both milks. Temper the egg yolk mixture by slowly stirring in the milk mixture then add the mixture back to the saucepan and cook on low until it thickens. Do not boil.

5.  Add coconut then set aside and cool to room temperature.

6.  Once the custard is cool, in another small bowl, combine the gelatin and 1/4 cup cold water. Stir to combine and dissolve. Mix into the custard.

7.  Fold in the whipped cream.

8.  Pour the custard over the coconut rice and spread evenly. Chill until set, 60-90 minutes or overnight.

Fruit Layer
9.  Slide chilled mixture onto a cutting board and trim away the rounded edges. Cut into approximately 32, 1”X 2 1/2” rectangles. Decorate with fruit slices and pieces.

;) Rice Cooker Substitute—Combine the rice, water, sugar and salt in a sauce pan and bring to a boil with the lid on. Reduce to simmer and continue cooking until water is absorbed, about 15 minutes. Do not remove the lid while cooking.

Dish Designer
• Use any desired fruit such as, pineapple, peaches, bananas or mandarin oranges.
• Cut in squares or cut in circles with a biscuit cutter.
• Place part of the rice in an 8X8 dish and using a sushi mat, make maki sushi by rolling the remaining rice in fruit leather or roll ups then slice. Decorate with small pieces of fruit.


Inspiration—Eating Light

SaucyCuisine.com
sauces over under and through

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9 Responses to Nigiri Fruit Sushi

  1. Lindsay December 28, 2011 at 12:09 am #

    I’d definitely go for the “real” sushi first. But this also sounds delicious!!

    • helenhorton December 29, 2011 at 9:45 am #

      When are you coming over for sushi? Maybe this summer?

  2. Jen at The Three Little Piglets December 29, 2011 at 11:50 am #

    That sounds incredible! And I’m allergic to seafood and can’t eat seafood anyway!

    • helenhorton December 29, 2011 at 10:41 pm #

      Hi Jen, It is delicious and also nutritious. Hope you enjoy making it and even more, eating and sharing it. Helen

  3. Anna December 31, 2011 at 3:42 pm #

    This looks amazing! Do you think I could use sweet rice to make it or would that be too sticky?

    • helenhorton January 1, 2012 at 1:21 am #

      I would use regular Japanese rice like calrose. Sweet rice will be too gummy.

  4. Cheryl December 11, 2012 at 10:03 pm #

    I do not do sushi, but this looks yummy! And it is so pretty that I could not resist.

    • helenhorton December 11, 2012 at 11:18 pm #

      This is sort of rice pudding meets fresh fruit. Dessert sushi all the way.

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