Fresh Fruit Sushi Dessert is a playful twist on a classic, blending vibrant colors and refreshing flavors into every bite. Juicy mango, crisp kiwi, and sweet strawberries are rolled into soft, sticky rice, creating a delightful contrast of textures. This dessert is not only visually stunning but also light and satisfying, perfect for ending a meal on a bright note. With just a few simple steps, you can whip up this treat in under 30 minutes, making it ideal for impressing guests or indulging in a quick sweet fix.
The combination of creamy coconut rice and tangy citrus fruits creates a harmonious balance that’s both exotic and familiar. Each roll is a burst of natural sweetness, enhanced by a drizzle of honey or a sprinkle of toasted coconut for added depth. Whether you’re hosting a summer gathering or simply treating yourself, this dessert is as fun to make as it is to eat. Its fresh, fruity flavors and elegant presentation will leave everyone craving more.
Ingredients for Fresh Fruit Sushi Dessert
- 1 1/2 cups Sushi Rice (regular rice will not work)
- 2 cups (16fl oz/450ml) Water
- 3 Tbsp Sugar
- 1/4 tsp Salt
- 1 cup (8fl oz/225ml) Coconut Milk
- 1 ½ tsp Vanilla Extract
- Assorted Fruit (e.g., mango, pineapple, kiwi, strawberry, raspberries, banana, orange, peaches, etc.)
- Optional: Toasted coconut for coating
Step-by-Step Instructions
- Prepare the Rice: Rinse the sushi rice in a strainer to remove the milky coating. In a heavy-bottomed saucepan, combine the rinsed rice, water, 2 tablespoons of sugar, and salt. Bring to a simmer, then reduce the heat to low and cook gently for 12-15 minutes, or until the water is absorbed and the rice is soft. Turn off the heat, stir in the coconut milk, and spread the rice evenly on a lined tray to cool quickly and prevent overcooking.
- Prepare the Fruit: Cut your chosen fruits into stick-like shapes (long and thin for easy rolling).
- Assemble the Sushi: Lay a rectangle of cling film (plastic wrap) on a flat surface. Spread a rectangle of rice on the cling film (dip your hands in water to handle the sticky rice more easily). Place the sliced fruit about ⅔ of the way up the rice. Use the cling film to tightly roll the sushi, starting from the fruit end. Take your time to ensure it’s rolled tightly. Once rolled, press the seam to secure it.
- Alternative Method: For a twist, lay mango slices directly on the cling film, then spread rice on top. Add more fruit in the center and roll tightly.
- Optional Coating: Roll the finished sushi in toasted coconut for added flavor and texture.
- Serve: Slice the sushi rolls and serve with sliced cantaloupe (as a substitute for ginger) and fruit puree for dipping. Get creative and have fun with the presentation!
Creative Sauce and Topping Ideas
Elevate your Fresh Fruit Sushi Dessert with fun sauces and toppings! Try a drizzle of chocolate ganache or a swirl of passion fruit coulis for a tangy twist. For added texture, sprinkle with toasted sesame seeds or crushed pistachios. A dollop of whipped cream or a scoop of vanilla ice cream can turn this into a decadent treat!
Fun Serving Suggestions
Make your dessert sushi a showstopper by arranging it on a bamboo sushi mat or a slate platter. Add a side of sliced cantaloupe to mimic pickled ginger and serve with a small bowl of fruit puree for dipping. For a party, let guests customize their rolls with a variety of fruits and toppings—it’s interactive and delicious!
Storage and Freshness Tips
Fresh Fruit Sushi is best enjoyed immediately, but you can store leftovers in an airtight container in the fridge for up to 24 hours. To prevent the rice from drying out, cover it with a damp paper towel. Avoid freezing, as the texture of the fruit and rice may change.
Time-Saving Hacks
Short on time? Use pre-cooked sushi rice or prepare the rice the night before and store it in the fridge. Pre-cut your fruit in advance and keep it chilled. For a quick assembly, enlist helpers to roll the sushi—it’s a fun activity for kids and adults alike!
Equipment You’ll Love
Make rolling a breeze with a bamboo sushi mat or use cling wrap for easy cleanup. A sharp knife is essential for slicing the rolls cleanly—dip it in warm water between cuts to prevent sticking. A small bowl of water nearby will help keep your hands clean while spreading the sticky rice.
Fresh Fruit Sushi Dessert
Ingredients
For the Rice
- 1 1/2 cups Sushi Rice (regular rice will not work)
- 2 cups Water
- 3 Tbsp Sugar
- 1/4 tsp Salt
- 1 cup Coconut Milk
- 1 1/2 tsp Vanilla Extract
Fruit
- Mango, pineapple, kiwi, strawberry, raspberries. Choose any fruit you like including banana, orange, peaches, etc
Instructions
- For the Rice: Using a strainer, rinse the rice to remove the milky coating.
- In a heavy bottomed saucepan combine the rice, 2 cups water, 2 tablespoons sugar, salt. Bring to a simmer, then turn the heat down low and cook gently for 12-15 minutes.
- Once the water and absorbed into the rice and it is soft turn off the heat. Add coconut milk and stir. Spread evenly on a lined tray to cool down fast and stop it from continuing to cook.
- For the Fruit: Cut the fruit into sticks or something that resembles a stick :). You want the fruit to be long so it is easy to roll.
- To make a sushi roll: Lay down a rectangle of cling film (plastic wrap). Spread out a rectangle of rice. While spreading out the rice it helps to have a little bowl of water to dip your hands in and help the sticky rice spread.
- Lay your sliced fruit on the rice around ⅔ the way up the rice. Start to roll, use the cling wrap to control the roll and keep it tight. Take your time. Once your sushi is made roll it on its seem so if doesn’t unravel.
- Change it up and lay down mango on the cling wrap, then lay down rice directly on it. Fill with fruit and roll up.
- Also you can toss a roll in toasted coconut which works really well with the fruit.
- Mix it up and get creative, this can be a really fun recipe where everyone can participate.
- Serve your sushi with sliced cantaloupe for the ginger and fruit puree for the dipping sauce.
