Sushi HAS to be one of my all-time favorite foods. The fresh fish, the sticky rice, and the endless combinations to try... it's hard to disagree, sushi was made with foodies like us in mind. The only way sushi could get any better? If it were in dessert form. This recipe is too fun for me to keep to myself, so I’m sharing this Asian inspired treat with all my fellow sushi lovers out there!
Imagine how surprised your dinner guests will be when you pull a plate of homemade strawberry and toasted coconut sushi out of your fridge. It's stunning, both in presentation and in flavor. The best part of this dessert? It's guilt-free and PACKED with fruits that will satisfy your sweet tooth without ruining your resolutions. A drizzle of honey transforms traditional rice into a sweet base for any topping your heart desires.
To really have some fun with your evening, heat up a bowl of chocolate and use it as a dip for your homemade sushi. You could also form your rice into the shape of a sushi roll and use the chocolate to hold your healthy sushi together.
There are so many toppings you can use to create your homemade dessert sushi. If you’re not in the mood for strawberries, try blueberries or kiwi mixed with mango. The options are truly limitless!
1 cup sushi rice
1 ¼ cup water
1 T sugar
1 cup toasted coconut
1 cup candied pecans, finely chopped
15 California Giant strawberries, stems removed and THINLY sliced
15 mint leaves, thinly sliced
Honey in a squeeze bottle
8 x 8 pan
Rinse rice under cool water until water is almost clear.
In a small/medium pot, bring the sushi rice and water to a boil. Cover with a lid, reduce heat to low, and simmer for 20 minutes.
Remove from heat and let steam with lid on for another 10 minutes.
Meanwhile, in a food processor, pulse together nuts and coconut until very finely chopped.
Stir sugar, coconut, and nuts into rice.
Spray the 8x8 baking pan with nonstick spray and then press down a layer of parchment paper
Press the rice mixture into the pan until evenly spread and packed down. If you have another 8x8 pan, you can press this on top to help pack it down, or use the flat bottom of a cup to gently press the rice down.
Lightly drizzle honey over top of the pressed rice.
Shingle thinly sliced strawberries on top forming columns, leaving just a tiny bit of space in between each column of strawberries.
Refrigerate for at least two hours.
With a sharp knife, cut in between the columns to form long strips of rice/strawberries. Then turn horizontal and cut to 4-5 pieces.