June 18th is National Sushi Day.
Creative cooks have taken the sushi concept beyond fish and vegetables to sweet versions like fruit sushi and candy sushi. There are also cooked meat sushi and poultry sushi, and beef tartare sushi).
Today, how about some fruit sushi?
This recipe (photo #1), from the Blueberry Council, uses sushi rice plus avocado (yes, it’s a fruit), peaches and blueberries for an explosion of fruit flavor.
Of course, you can substitute any fruits you like.
The rice is sweetened with coconut milk, sugar and vanilla extract.
You can use your fingers to pick up the pieces; but as with conventional sushi, you may have more fun if you pick them up with chopsticks to dip in the blueberry sauce.
1. MAKE the dipping sauce. Combine the blueberries, yogurt and honey in a blender. Purée until smooth.
2. MAKE the rice. In a medium pot over medium-low heat, combine the rice, water, sugar and salt. Cook about 15 minutes until rice has absorbed the water and is cooked through, but still firm. Stir in the coconut milk and vanilla; the mixture should be thick. Let cool.
3. SET a piece of parchment paper on a surface. With wet hands, pat half of the rice into a 7 x 5 inch rectangle. Lay half of the blueberries along the long end of the rectangle. Add half of the avocado and apple slices.
4. ROLL up the rice in the parchment to enclose the fruit while forming a long tight roll or log. Unroll the parchment; cut the rice roll crosswise into 1 inch pieces to make “sushi rolls.”
6. REPEAT with the remaining rice and fruit.
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