College Kitchen: Fruit Sushi!

Want to try something new (and edible) this summer? Fruit sushi is a great addition to any party. It’s sweet, simple, and more filling than it looks. The hardest part is cooking the rice and that’s easy-peasy. So, grab some friends for prep and roll out designs like rice rabbits with strawberry slices for ears or faces with kiwi caps. Then mercilessly devour your cute creations. Well, that’s the plan anyway.

Preparation time: 25 minutes

You will need:

-1 cup uncooked sushi rice

-1/4 cup sugar

-1/4 cup light coconut milk

-1 1/4 cups water

-Dash of salt

-Desired amount of fruit

I used:

~strawberries

~kiwi

~blackberries

~raspberries

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Makes 20 pieces.

Directions

First, rinse the rice via strainer, colander, or hands. Add it to a medium saucepan filled with water, then bring to a boil.

Cover, reduce heat, and simmer 15 minutes or until the water is absorbed. Remove from heat and let it stand, covered, until it is cool enough to touch.

Transfer rice to a large bowl. Add sugar, coconut milk, and salt, stirring gently until evenly mixed. Cover and let stand 20 minutes.

Sushi rice is sticky and you have two options to keep it from clinging to your fingers. You can either coat your hands in cooking spray, or you can fill a bowl with water and a little bit of salt to dunk your hands in between rolls. I prefer using water.

Once that is decided, grab a handful of the desired amount of rice and roll it into ovals. Top each oval with fruit. Feel free to get creative. Experiment! All mistakes are edible. Popping out bits of blackberries works for making faces, strawberries and kiwis can be cut into ears, and raspberries make the perfect hat. No matter how you do it, fruit sushi tastes fantastic.

Tasty tip: dip it in your choice of yogurt or fruity syrup!