Fun Fruit Sushi

By NicoleS

Ingredients

• COCONUT GLAZE:
• 2 tablespoons unsalted butter
• 1 1/3 cups mini-marshmallows
• 1/2 tsp. vanilla
• 2 cups cooked white rice
• Nonstick vegetable oil spray
• 1 can coconut milk
• 1/2 cup sugar
• 1 lemon, zest of
• TOPPINGS:
• Fruit leather for making rolls and nigiri
• 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
• Special equipment: Nigiri sushi mold or plastic ice cube tray

Details

Servings 20
Preparation time 10mins
Cooking time 5mins
Adapted from foodnetwork.com

Preparation

Step 1

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, add vanilla, 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.

For the coconut glaze: Combine the coconut milk, sugar and lemon zest in a small saucepot and bring to a simmer over medium heat. Let the mixture reduce by two-thirds, until thickened and syrupy, stirring occasionally to prevent scorching. This takes 20 to 25 minutes. Top sushi and add to rolls.