Serves 4
For this recipe, you will need:
Sugared Rice
1 1/2 cups water
1 cup uncooked rice
1/2 cup orange juice
1/4 cup chopped dates
1/4 cup granulated sugar
1 tablespoon unsalted butter
1 teaspoon kosher salt
1/4 teaspoon cinnamon
Sushi Assembly
Fruit roll-ups
Honeydew melon peeled, cut into mock cucumber strips
Strawberries cut into slices for mock sliced fish
Other fruits peeled, pitted/seeded, cut into strips
Directions:
1) To make the sugared rice: Combine the water, rice, orange juice, dates, sugar, butter, salt, and cinnamon in a 3-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally to combine all ingredients. Reduce the heat to low, cover, and simmer 20 minutes or until rice is tender and liquid is absorbed.
2) Remove from the heat and fluff with a fork. Replace the lid and let stand 5 to 10 minutes.
3) To assemble the sushi: Unroll the fruit roll sheets and flatten on a clean work surface. Assemble the dessert sushi rolls as you would a savory sushi roll, using sugared rice and fruit for the filling. Roll up and cut crosswise into bite-sized pieces.
Note: For nigiri dessert sushi, cut marshmallows into eel or shrimp shapes and paint with food coloring. Use dark chocolate ribbons (made with a pasta machine) for nori ties. Use thinly sliced dried apricot or cantaloupe for picked ginger.
For this recipe, you will need:
Sugared Rice
Sushi Assembly
Directions:
1) To make the sugared rice: Combine the water, rice, orange juice, dates, sugar, butter, salt, and cinnamon in a 3-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally to combine all ingredients. Reduce the heat to low, cover, and simmer 20 minutes or until rice is tender and liquid is absorbed.
2) Remove from the heat and fluff with a fork. Replace the lid and let stand 5 to 10 minutes.
3) To assemble the sushi: Unroll the fruit roll sheets and flatten on a clean work surface. Assemble the dessert sushi rolls as you would a savory sushi roll, using sugared rice and fruit for the filling. Roll up and cut crosswise into bite-sized pieces.
Note: For nigiri dessert sushi, cut marshmallows into eel or shrimp shapes and paint with food coloring. Use dark chocolate ribbons (made with a pasta machine) for nori ties. Use thinly sliced dried apricot or cantaloupe for picked ginger.
