This recipe for Fruit Sushi (Frushi) is a fun and delicious snack or dessert made with lightly sweetened coconut rice and fruit – no special kitchen tools are needed to make it!
I’ve got a really fun recipe for you today – fruit sushi (also known as frushi)! Your kids will go crazy for this sweet sushi, and who are we kidding, the adults will love it too. It makes a great snack or dessert and you can use whatever fruit is in season.
Do your kids eat sushi? I have one child who likes California rolls, the other two won’t touch sushi. They like the concept, but not the actual flavors. When they saw this fruit sushi, they couldn’t wait to get their hands on it. In fact, they all crowded around while I was taking these pictures, waiting for me to give them the ok to pounce!
Have you ever made sushi at home before? This was my first time and it was really quite easy. The first step is to get yourself some sushi rice – regular rice won’t work. The sushi rice needs to be rinsed well and then soaked for about 30 minutes. The rice cooks like any other rice, after it comes off the heat is when you add some sugar and coconut milk for flavor. The warm rice gets shaped into ovals and topped with fruit.
I used slices of mandarin oranges, kiwi and raspberries here because that’s what my kids like, but you could definitely change it up. Sliced strawberries, blueberries, blackberries or melon would be great. If your fruit doesn’t readily stick to the rice you can brush the tops of the rice balls with a little honey to act as glue. This frushi needs to chill for at least an hour before you serve it so that it has time to firm up, so plan accordingly.
This fruit sushi would be great for a birthday party or even for a lunchbox. I’m putting it on our regular snack rotation since it can be made in advance and with the fruit that’s already in the fridge. I think next time I’ll try strawberries and melon, or maybe mango, or peaches…really the possibilities are endless!
- Rinse rice until the water runs clean. Let the rice soak in a bowl of clean water for 30 minutes. Bring 1 and ¼ 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.
- Place rice in a large bowl. Add sugar, coconut milk, and salt, stirring gently until well combined. Cover and let stand 20 minutes.
- 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.
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.