Goodbye savory, hello sweet!
Sushi is quickly becoming the new sandwich. With so many available combinations, you can never go wrong. Choose your favorite fillings and it'll be sure to please even the pickiest of eaters.
Guava & kiwi- cut into thin strips (substitute ANY fruit you like!)
1 cup cooked sticky coconut rice
2-4 sheets of soy paper wrappers
* You can find the sticky rice and soy wrappers at most international grocers
1. Place a sheet of soy paper on a bamboo sushi mat and evenly spread rice over the sheet except (use as much rice as you’d like here!) Leave a small space empty at the top edge for sealing later
If you don’t have a bamboo mat, you use parchment paper. If using a bamboo mat, spread a strip of parchment paper over the mat to keep the roll from sticking.
2. Place the thin sliced fruit in a horizontal line across the center of the rice.
3. Gently lift the bottom of the mat (the edge closest to you) up and over the sushi Press and shape the ingredients into a tube. Roll with enough pressure so you get a firm roll.
4. Roll until just an inch of paper shows at the top. Seal the edge of the wrapper with a little cold water.
5. Use a sharp knife to cut the sushi roll into pieces. Wet the knife each time you slice.
Serve with a fruit puree! We used raspberries for ours.
Preparation for coconut sticky rice:
1 cup glutinous or sticky rice
1 cup coconut milk
3/4 cup water
Dash of salt
1. Add coconut milk water and salt to a small pot, add rice and bring to a boil
2 Cover ¾ of the way with a lid and reduce heat to lowest settin
3. Allow to simmer for 10-15 minutes.
4. Check rice to see if all the liquid has been absorbed. Once it’s all absorbed, cover the pot fully, turn off the heat, and let rice steam for 10 minutes
5. Remove cover, fluff rice with a fork. Cool.