One of my favorite dessert after a delicious Thai meal is Mango sticky rice. Somehow the combination of the fresh mango and coconut favored rice create that perfect balance of the sweet, sour and yet creamy taste.
In this blog, we are going to take the paring into a whole another level: Exotic Fruit Sushi.
First, here are some of the ingredients you’ll need.
- 2/3 cup short-grain rice
- 1 1/2 cups water
- 1 2/3 cups coconut milk
- 1/3 cup sugar (or not)
- A selection of exotic fruit, in this case, I used 1 Pepino fruit, 1 Pepino, 2 kiwi fruits, 3 figs, some kiwi berries, thinly sliced
- For fun facts or to buy the exotic fruits, check out SuperfoodBox
- 2 tablespoons apricot jam
- For the raspberry sauce
- 2 cups raspberries
- 1/4 cup confectioners’ sugar
Time to make some sushi!
- Rinse the rice well under cold running water, drain, and place a saucepan with 1 1/4 cups of water. Pour in 3/4 cup of the coconut milk. Cook over very low heat for 25 minutes, stirring often and gradually adding the remaining coconut milk, until the rice has absorbed all the liquid and is tender.
- Sushi hack: grease the ice tray, then carefully put the rice into the cubes of the tray. Cool, then chill overnight, or put in the fridge for few hours.
- Take out the rice mixture from the ice tray one at a time, shape them into ovals and flatten the tops. Arrange the sliced fruit on the top. Feel free to be creative. 😉
- Place the remaining sugar in a small pan with the reaming 1/4 cup water. Bring to a boil, then lower the heat and simmer until thick and syrupy. Stir in the jam and cool slightly.
- To make the sauce, puree the raspberries with the confectioners’ sugar in a food processor or blender. Then put the sauces in small bowls.
- Place the sushi on a plate. Serve with the sauce.