Fruit and Sushi are two words that most people wouldn’t expect you to combine in one sentence, let alone in one dish! However, Kerstin Sinkevicius does just that and boy does she do it well! When Kerstin gets home from a long day in the lab performing cancer research at the Children’s Hospital Boston/Harvard Medical School, this 24/7 foodie likes to unwind in the kitchen, creating national, award-winning recipes which she shares on her blog, Cake, Batter and Bowl. Now, she’s here to share it with all of you. Take it away Kerstin!
When my hubby and I got married, we had a sushi feast at our rehearsal dinner. To keep with the theme (like all good brides strive to do…), I wanted to serve dessert sushi. I searched the internet to see if there was something I could make and called bakeries, but couldn’t find anything that looked delicious. I think we ended up serving cheesecake. A few years later, I dreamed up these whimsical dessert sushi rolls that I love to serve with chopsticks and melted chocolate "soy sauce."
Ingredients
1/2 cup jasmine rice
1 1/3 cups (11 ounces) light coconut milk
6 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons butter, softened
1 tablespoon milk
1/4 teaspoon vanilla
2 tablespoons cocoa powder
5 tablespoons all-purpose flour
1 1/2 ounces quartered strawberries (2-3 medium strawberries)
1 1/2 ounces kiwi, sliced into long rectangular strips (3/4 of a medium kiwi)
1/3 cup semisweet chocolate chips, melted
Directions
Combine rice, coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt in a small saucepan and heat over medium-high heat, stirring regularly, until the mixture boils. Reduce heat, cover and simmer for 15 to 20 minutes, or until liquid is absorbed and rice is tender and sticky. Remove from heat and cool to room temperature.
Meanwhile, mix butter and remaining 4 tablespoons sugar in a medium bowl until creamed. Add milk, vanilla, and cocoa powder and mix until smooth; stir in flour and remaining 1/4 teaspoon salt.
Roll chocolate dough into a 12-inch log and place down the middle of a large sheet of waxed paper. Place another piece of waxed paper on top of the log and use a rolling pin to roll the log into a 12×6-inch rectangle. Remove top sheet of waxed paper.
Spread room temperature coconut rice on top of chocolate dough rectangle in a 12×5.5-inch rectangle, leaving a 1/4-inch border on both long sides of the rectangle. Line up quartered strawberries horizontally down the center of the coconut rectangle. Line up sliced kiwi below the line of strawberries. Roll up dough into a cylinder like a “sushi roll” by lifting up waxed paper and sealing the ends of the dough together. Roll the roll on the counter and press together firmly. Remove waxed paper from the roll and cut into 16 dessert sushi pieces with a sharp knife. Fill in any gaps with extra fruit, if needed.
Place melted chocolate into small soy sauce containers. Serve dessert sushi with chocolate “soy sauce” and eat with chopsticks!
Makes 8 servings.
Nutrition: 209 calories, 10.6g fat, 1.3g fiber, 2.7g protein per serving
Cost: $2.92 total
The amount of fruit I use each time really varies depending on how it’s cut. So, take this recipe as a starting point and make it your own. You can vary the kinds and amount of fruit, add a little toasted coconut to the rice, etc. Have fun with it!
Special thanks to Kerstin for sharing her delicious take on dessert sushi. Being an avid foodie, she is always updating her recipes and trying different variations. Head on over to Cake, Batter and Bowl to check out her other recipes and stay tuned for her future Dessert Sushi updates.
Now, where did we put those chopsticks…