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.
- 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
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.
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.
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.
Calories: 138kcal | Carbohydrates: 32g | Protein: 2g | Sodium: 55mg | Potassium: 228mg | Fiber: 2g | Sugar: 15g | Vitamin A: 620IU | Vitamin C: 44.9mg | Calcium: 42mg | Iron: 0.5mg