Best Fruit Sushi Recipes

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FRESH FRUIT SUSHI RECIPE BY TASTY



Fresh Fruit Sushi Recipe by Tasty image

Here's what you need: short grain rice, water, sugar, salt, coconut milk, vanilla, pineapple, strawberry, mango, kiwi, blackberry, raspberry

Provided by Tasty

Categories     Snacks

Yield 20 pieces

Number Of Ingredients 12

1 ½ cups short grain rice
2 cups water
3 tablespoons sugar
¼ teaspoon salt
1 cup coconut milk
1 ½ teaspoons vanilla
pineapple
strawberry
mango
kiwi
1 pt blackberry
raspberry

Steps:

  • In a medium pot combine the rice, water, sugar and salt. Cook on low heat for about 20 minutes or until all the rice absorbs the water.
  • Add the coconut milk and vanilla. The mixture should be moldable. Cook a few minutes longer if it's too runny.
  • Slice fruit of choice into long pieces.
  • *Note: Use a potato peeler to shave thin slices off the mango.
  • Lay a bamboo rolling pad on a counter top, and place a square of wax paper over top. Spread the rice about ½ inch (1 cm) thick over the paper into approximately a 7x5 inch (17x12 cm) rectangle.
  • Toast a ¼ cup (25g) of coconut shreds for 3 minutes.
  • Lay the fruit pieces on the rice, and roll up carefully. If rice sticks to the paper too much, try spreading it a little thicker.
  • Coat the rolls with either the mango slices, or the toasted coconut.
  • Slice each roll into 6 pieces.
  • With the rest of the rice, roll into balls (like nigiri).
  • Place thin slices of kiki or strawberries over top with half a blackberry on top to look like fish eggs.
  • Blend ¼ cup (25 g) raspberries with ¼ cup (60 ml) water to make a dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 67 calories, Carbohydrate 10 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, Sugar 2 grams

COLD FRUIT SUSHI WITH HONEY DIPPING SAUCE



Cold Fruit Sushi with Honey Dipping Sauce image

Spare, cool melon and pineapple prepared sushi-style is a graceful finish to a simple, elegant meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 4

1 small honeydew melon
1 small cantaloupe
1 small pineapple
2 tablespoons honey

Steps:

  • Place the fruit on a cutting board lined with parchment. Trim the tops and bottoms of the melons and pineapple and sit them upright on the cutting board. Using a very sharp knife, cut away the rind, slicing lengthwise, working your way around the fruit. Cut about 24 very thin slices of melon in the same fashion, slicing from top to bottom, allowing the juices to collect on the parchment paper.
  • Slice the pineapple lengthwise into 1/8-inch slices. Pile and cut into matchsticks.
  • Pour the juices that have collected into a small bowl. Stir in the honey and set aside.
  • To assemble the fruit sushi, lay the melon slices vertically on the cutting board. Place 3 pineapple matchsticks horizontally at the base of the melon slice and roll. Trim the base so that the rolls sit firmly on a dessert plate. Serve with the honey dipping sauce.

COLD FRUIT SUSHI WITH HONEY-STYLE DIPPING SAUCE



Cold Fruit Sushi With Honey-Style Dipping Sauce image

Pineapple matchsticks are rolled up in paper-thin slices of melon for a light, refreshing dessert that is prepared in the same fashion as sushi rolls. It's important that the fruit be perfectly ripe. Wrap cool slices of melon around pineapple matchsticks, squeeze some fresh lemon juice over the pieces, wrap tightly, and refrigerate until it is time to serve dessert.

Provided by Sharon123

Categories     Pineapple

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 small honeydew melon
1 small cantaloupe
1 small pineapple
2 tablespoons honey (or maple syrup etc.)

Steps:

  • Place the fruit on a cutting board lined with wax paper or parchment paper.
  • Trim the tops and bottoms of the melons and pineapple and sit them upright on the cutting board.
  • Using a very sharp knife, cut away the rind, slicing lengthwise, working your way around the fruit.
  • Cut about 24 very thin slices of melon in the same fashion, slicing from the top to bottom, allowing the juices to collect on the parchment paper.
  • Slice the pineapple lengthwise into 1/8" slices. Stack and cut into matchsticks.
  • Pour the juices that have collected into a small bowl.
  • Stir in the sweetener and set aside.
  • To assemble the fruit sushi:
  • Lay the melon slices vertically on the cutting board. Place 3 pineapple matchsticks horizontally at the base of the melon. Roll the melon around the matchsticks, wrapping tightly.
  • Trim the base of the roll and slice it into individual pieces.
  • Squeeze some fresh lemon juice over the pieces, and refrigerate until it is time to serve dessert. Serve with juices mixed with sweetener. Enjoy!

Nutrition Facts : Calories 216.1, Fat 0.7, SaturatedFat 0.2, Sodium 64.2, Carbohydrate 55.3, Fiber 4.7, Sugar 48.5, Protein 2.9

FUN FRUIT SUSHI



Fun Fruit Sushi image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 15m

Yield 20 sushi rolls

Number Of Ingredients 7

1 tablespoon unsalted butter
2/3 cup mini-marshmallows
2 cups cooked rice (any)
Nonstick vegetable oil spray
1 banana, thinly sliced
1/2 pint fruit medley, like strawberries, pineapple, kiwi, and cantaloupe
Thinly sliced mini chocolate chips and toasted shredded coconut, for topping sushi, optional

Steps:

  • To make sweet sticky "sushi" rice: In a medium saucepan over medium-low heat, melt the butter and marshmallows until completely soft. Remove from the heat and stir in the cooked rice until well blended. Spray the nigiri mold or ice cube tray lightly with nonstick spray. Take slices of the fruit medley and place in the bottom of the mold or ice cube tray. Spoon in rice and press gently into the fruit. Unmold the "sushi" and top with mini chocolate chips and toasted coconut, if desired.

TROPICAL FRUIT AND JERK CHICKEN SUSHI



Tropical Fruit and Jerk Chicken Sushi image

Provided by Cat Cora

Categories     appetizer

Time 50m

Yield 4 rolls (6 to 8 pieces per roll)

Number Of Ingredients 13

2 medium chicken breasts, boneless and skinless
2 tablespoons prepared jerk seasoning
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 cups sushi rice, prepared according to package directions
4 sheets of nori (seaweed)
2 tablespoons black sesame seeds (or substitute regular sesame seeds)
1/2 mango, sliced into strips
1/2 avocado, sliced into strips
1/4 English cucumber, peeled and sliced into very thin strips
2 tablespoons pickled ginger
Jamaican steak sauce (recommended: Pickapeppa Sauce)

Steps:

  • Rub the chicken breasts with the jerk seasoning, salt, and the black pepper. In a medium saute pan, add the olive oil, and place it over high heat. When the oil is almost smoking, add the chicken breasts, turn the heat down to medium-high and continue searing on both sides until the chicken is golden brown and thoroughly cooked, about 4 to 5 minutes per side. Transfer the chicken from the pan to a cutting board and let the chicken cool. When it's cool enough to handle comfortably, slice the chicken breasts into 1/4-inch strips.
  • Cover a bamboo mat or sheet of foil with plastic wrap. Place a sheet of nori on top. With water-moistened hands, spread 1 cup of the cooked rice evenly on top of the seaweed leaving about a 1/4-inch border at the top and bottom edges. Press the rice firmly on the nori. Leaving the plastic wrap in place on the mat, turn the sushi layer over so that the seaweed faces up and the rice faces down.
  • Arrange 1/4 of the chicken strips, mango and avocado slices, and cucumber on top the seaweed so the ingredients form a neat narrow row that aligns with the edge of the nori square closest to you. Roll the bamboo mat forward (making sure the plastic wrap stays with the mat), pressing the ingredients inside the cylinder-shaped sushi. Press the bamboo mat firmly with both hands to shape the sushi, and then remove the mat. Repeat the process with remaining ingredients to make three more rolls. Place the sesame seeds on a plate. Roll the sushi in the sesame seeds until coated. Using a sharp serrated knife, moistened with water, cut the sushi rolls into 1-inch rounds. Serve the rolls with soy sauce and wasabi or with the Avocado Tzatziki.
  • ;
  • Serve with Pickapeppa sauce and pickled ginger. .

FRUIT SUSHI



Fruit Sushi image

Make and share this Fruit Sushi recipe from Food.com.

Provided by Sunnybrook

Categories     Dessert

Time 30m

Yield 24 sushi rolls

Number Of Ingredients 3

1 (4 ounce) box fruit roll-ups (I used the skinny kind)
1 (6 ounce) package dried pineapple, cut into 1/2-inch strips
1 cup shredded coconut (or so)

Steps:

  • Unroll one of the fruit rollups. Cut into 3 inch sections.
  • Peel the fruit roll off the paper and put back on. It helps when rolling it up later.
  • Smoosh the coconut in a line down the fruit roll. Starting at the edge and leaving the last 1/2" empty.
  • Place the pineapple about 1" in from the end of the fruit roll that you started the coconut at. The diameter of the pineapple section should be about a 1/4" thick.
  • Start rolling the fruit roll around the pineapple and coconut. Wet the empty end of the fruit roll with a little bit of water and press it onto the section of rolled up fruit roll.
  • I kind of smoosh the open ends to make it a bit compact.

Nutrition Facts : Calories 19.4, Fat 1.4, SaturatedFat 1.2, Sodium 10.2, Carbohydrate 1.9, Fiber 0.2, Sugar 1.7, Protein 0.1

FRUIT SUSHI



FRUIT SUSHI image

Yield 10 sushi

Number Of Ingredients 10

2 cups + 2 tablespoons whole milk*
8 tablespoons risotto rice
Zest of 1 organic lemon
1/2 teaspoon pure lemon extract
2 to 3 tablespoons blond cane sugar, or more, according to taste
1 organic green apple, cored and sliced (squeeze some lemon juice on top to prevent discoloration)
1 pink grapefruit, white membrane removed and sliced
Fresh mint leaves
Grated coconut
Raspberry sauce

Steps:

  • * Rinse the rice under cold water. * In a pot, heat the milk* with the lemon zest and extract. * When it reached boiling point, pour the rice in it and reduce the heat. Simmer, stirring once in a while, for about 20 minutes, or until most of the liquid is absorbed. * Add the sugar to taste and mix. Let cool, stirring occasionally. * With the palms of your hands (run them under water to make the task easier), shape small sushi. I prefer to eat them lukewarm, so if necessary, reheat them gently. Place a slice of fruit on each, apple or grapefruit, or mango if it is the season. * Sprinkle with grated coconut and add a leaf of mint. Serve with raspberry sauce. Light and fresh, for anyone loving rice pudding. *You can also substitute milk with coconut milk, if you like.

FRESH FRUIT SUSHI RECIPE BY TASTY



Fresh Fruit Sushi Recipe by Tasty image

Here's what you need: short grain rice, water, sugar, salt, coconut milk, vanilla, pineapple, strawberry, mango, kiwi, blackberry, raspberry

Provided by @MakeItYours

Number Of Ingredients 12

1 1/2 cups short grain rice
2 cups water
3 Tbsp sugar
1/4 tsp salt
1 cup coconut milk
1 1/2 tsp vanilla
pineapple
strawberries
mango
kiwi
blackberries
raspberries

Steps:

  • In a medium pot combine the rice, water, sugar and salt. Cook on low heat for about 20 minutes or until all the rice absorbs the water.
  • Add the coconut milk and vanilla. The mixture should be moldable. Cook a few minutes longer if it's too runny.
  • Slice fruit of choice into long pieces.
  • *Note: Use a potato peeler to shave thin slices off the mango.
  • Lay a bamboo rolling pad on a counter top, and place a square of wax paper over top. Spread the rice about ½ inch (1 cm) thick over the paper into approximately a 7x5 inch (17x12 cm) rectangle.
  • Toast a ¼ cup (25g) of coconut shreds for 3 minutes.
  • Lay the fruit pieces on the rice, and roll up carefully. If rice sticks to the paper too much, try spreading it a little thicker.
  • Coat the rolls with either the mango slices, or the toasted coconut.
  • Slice each roll into 6 pieces.
  • With the rest of the rice, roll into balls (like nigiri).
  • Place thin slices of kiki or strawberries over top with half a blackberry on top to look like fish eggs.
  • Blend ¼ cup (25 g) raspberries with ¼ cup (60 ml) water to make a dipping sauce.
  • Enjoy!

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