ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsRed XGreen Check
Skip to Content
CuisineAsianJapaneseHigh-FiberLow-FatLow-SugarLow-CalorieUnder 1 HourSpecial OccasionMashupStove TopBlenderFusionSummerSpringPartyDate NightSnacksKid-FriendlyDessertsAppetizersVegetarianVeganLow-CarbHealthyGluten-FreeDairy-FreeNorth American

Fresh Fruit Sushi

featured in Creative Ways To Serve Fruit

Take a bite of summer with this fun and creative twist on sushi! Sweet and juicy fruits are wrapped in a blanket of sticky coconut rice, making it a perfect sweet snack or dessert option.

79% would make again
Total Time

53 minutes

53 min

Prep Time

30 minutes

30 min

Cook Time

23 minutes

23 min

Fresh Fruit Sushi

Inspired by bit.ly

Total Time

53 minutes

53 min

Prep Time

30 minutes

30 min

Cook Time

23 minutes

23 min

Ingredients

for 20 pieces

  • 1 ½ cups short grain rice (300 g)
  • 2 cups water (480 mL)
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 1 cup coconut milk (240 mL)
  • 1 ½ teaspoons vanilla

A variety of fruit

  • pineapple
  • strawberry
  • mango
  • kiwi
  • 1 pt blackberry (475 g)
  • raspberry

Nutrition Info

  • Calories 74
  • Fat 2g
  • Carbs 13g
  • Fiber 0g
  • Sugar 3g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. Add the coconut milk and vanilla. The mixture should be moldable. Cook a few minutes longer if it’s too runny.
  3. Slice fruit of choice into long pieces.
  4. *Note: Use a potato peeler to shave thin slices off the mango.
  5. 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.
  6. Toast a ¼ cup (25g) of coconut shreds for 3 minutes.
  7. 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.
  8. Coat the rolls with either the mango slices, or the toasted coconut.
  9. Slice each roll into 6 pieces.
  10. With the rest of the rice, roll into balls (like nigiri).
  11. Place thin slices of kiki or strawberries over top with half a blackberry on top to look like fish eggs.
  12. Blend ¼ cup (25 g) raspberries with ¼ cup (60 ml) water to make a dipping sauce.
  13. Enjoy!
  14. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

Related Recipes

Fresh Fruit Sushi

Inspired by bit.ly