OK, I know this really has nothing to do with Cake, but….
I mean – that is really all the explanation it needs. Because nutty sweet coconut rice wrapped around juicy, tangy sweet mango, kiwi and raspberries dipped in the salty sweetness of the coconut cream dipping sauce and you are in heaven – sushi! Need I say more?
Oh and did I mention that it’s SUPER easy? Like maybe 30 minutes of actual work time easy! You do need to plan ahead though because there is some waiting time for cooling rice and it needs to sit in the fridge for a few hours to set before you can cut it.
So lets get started!
This is what I use
Now make your Sweet Coconut Rice by following the directions in the recipe below. I do prefer Basmati rice for this. It’s light fluffy texture and the nutty sweetness works really well with the sweet coconut and fruit flavors. It’s not as sticky as sushi rice, thus a little harder to work with. But either one works and tastes great! Once your rice is done let it cool for 10 minutes then transfer it to a shallow dish and let it cool in the fridge.
While the rice is cooking make your sweet coconut sauce.
It’s important not to shake the can of coconut milk. As the can sits the coconut milk separates. The thick creamy part stays on top and the watery part is on the bottom, we want to keep it that way! So no shaky shaky, ok? When you open the can it will be a solid, thick cream. Carefully scoop that out until you get to the watery milk underneath. You will use the watery milk to cook the rice and the thick creamy part for the sweet sauce. The amounts you get of each will vary slightly, but in general you should get just about what the recipe calls for.
While the rice is cooling go ahead and prepare your fruit. I prefer mangos, kiwi and raspberries. But try anything you like! I’ve made it with fresh pineapple and peaches and strawberries, it’s all YUMMY! My son want’s me to try bananas next time, sounds like a plan! Cut the fruit in long thin strips (except the raspberries, they are small enough to use whole).
It’s time to rock & ROLL!!
Once the rice is cool, it’s time to roll the sushi. I use a sushi mat but if you don’t have one a piece of parchment paper will work. But once you try these you are gonna want to make them again and again so do yourself a favor and get a sushi mat, it’s worth it!
Place your soy wrapper on the mat (or parchment) and spread a thin even layer of the rice on it. Go all the way to the edges except on one edge. That will be the end where you stop rolling and you want about 1/4″ of the soy wrapper clear of rice so it can stick to itself and hold the roll together.
Place a line each type of fruit about 1.5 inches from the front edge
Now lift the front edge of the sushi mat and start rolling, tucking the front end under the fruit. Continue rolling to the end and press the whole roll firmly together to compact the rice a bit. If you’ve ever made a jelly roll or a roll cake, do it like that. Cinch!
Now roll it tightly in plastic wrap and refrigerate for at least a few hours.
Once you have chilled it for a few hours to firm it up you can cut it. Use a thin sharp knife (I like to use a fillet knife). Cut into one inch slices.
Now you are ready to chow down! But don’t forget the dipping sauce! I drizzled a little raspberry sauce in mine, YUM!!
Have A Sweet Day!!
|Prep Time||10 minutes|
|Cook Time||20 minutes|
- 1 cups Basmati Rice any white rice can be used but I LOVE Basmati!
- 1 cup water
- 1 cup unsweetened coconut milk the water part you from a can when you don't shake it up first
- 3/4 cup coconut cream from the top of a can of coconut milk that has not been shaken
- 1/4 cup granulated sugar
- 1 teaspoon salt
Coconut Cream Sauce
- Combine the coconut milk and water in a medium sauce pan and bring to a boil
- Add rice, stir once and let it come back to boil. As soon as it starts boiling reduce heat to low and cover. Cook for 20 minutes without removing the lid
- After 20 minutes remove from heat. Stir and let cool for 5 minutes. Add coconut cream sauce and mix well. Put lid back on and let sit for 15 minutes. Transfer to shallow bowl or dish and set in refrigerator, uncovered until cool.
- While the rice is cooking, make your coconut cream sauce
- combine coconut cream, sugar and salt in small pan. Warm on low heat until the sugar has dissolved.
- Reserve 1/4 cup for dipping sauce. The rest will be added to your rice when it is done cooking.
I love This! I’ve always wanted to make sushi too.
Do you also have a recipe of minari? It’s also a dessert sushi
No I’m sorry I don’t
It looks great. Are the soy wrappers colored or did you do that?
Congratulations on a wonderful year. You deserve all the accolades!
Thank you Lisa! The wrappers are already colored. The are colored with vegetable juice I believe.
Can you prepare this the night before?
Yes! I make it the day before and let it sit overnight in the fridge for easier cutting.
Shani, it’s freaking brilliant. I’m making it now. I had some tangerine sugar I had made so I’ve used that. Also, we never made it back to Mendo since COVID started. It’s warm here in Mexico. So, for anyone in warm climates, I’d suggest putting the can of coconut cream in the refrigerator for a bit so that it separates.
I did. Everything would turn out fine, but soy paper is thin. I made futomaki-thick rolls. Is it better to make hosomaki so that the soy paper wraps the roll twice? Nori is much thicker, but has too “spicy” taste for sweet sushi.