Hi Bold Bakers! Bigger Bolder Baking is not just about rich ingredients like chocolate and cream, it's my baking style and it can be applied to any ingredient including fruit. Learn how to make a variety of Fresh Fruit Sushi rolls that are delicious and sure to impress. So let's get baking!
INGREDIENTS 1 1/2 cups Sushi Rice ( regular rice will not work) 2 cups Water 3 Tbsp Sugar 1/4 tsp Salt (1 cup) 8 oz Coconut Milk 1 ½ tsp of vanilla extract
Fruit
Mango, pineapple, kiwi, strawberry, raspberries. Choose any fruit you like including banana, orange, peaches, etc
METHOD
For the Rice: Using a strainer, rinse the rice to remove the milky coating.
1. 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.
2. 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
3. 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.
4. To make a sushi roll: Lay down a rectangle of cling film (plastic wrap) .
5. 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.
6. Change it up and lay down mango on the cling wrap, then lay down rice directly on it. Fill with fruit and roll up.
7. Also you can toss a roll in toasted coconut which works really well with the fruit.
8. Mix it up and get creative, this can be a really fun recipe where everyone can participate.
9. Serve your sushi with sliced cantaloupe for the ginger and fruit puree for the dipping sauce.
Hi Bold Bakers! Bigger Bolder Baking is not just about baking with rich ingredients like chocolate
and cream. It is my style of baking and it can be applied to any ingredient, even fruit,
which I'm going to show you today with my big and bold twist on fruit sushi. So let's get baking!
The rice that we're using for our sushi rolls is actually sushi rice. If you can't find this,
you do need to use a starchy rice. This works really well because it's sticky and it binds
well. Nowadays, you can find sushi rice in most supermarkets. We're going to start out by rinsing
our rice in some water. Give your rice a little bit of a bath and then drain off the starchy water.
To cook your sushi rice, it's actually really easy. In a heavy bottom saucepan,
we're going to add in our rice, add your water, sugar because we're making sweet rice,
and salt because all baking needs salt. And then give this a stir. Now we're going to put on a lid,
turn on the heat and let this come to a simmer. Then turn down the heat and let it cook for around
12-15 minutes until the rice is cooked and all the water is absorbed. And do not stir this while
it's cooking. It's a big mistake people make when cooking rice. You'll know your rice is perfectly
cooked when all the water is evaporated and it might tiny bit stick to the bottom of the pan,
but not too much. See that? Lovely. Because we're making fruit sushi for dessert, at this stage,
we're going to add in coconut milk and some vanilla extract to really elevate the flavor
of our rice. And then stir it well together. You need your rice to be nice and moist because to
roll a sushi roll, you need it to be able to bind and hold together. If your rice is on the drier
side, your roll will be quite brittle and it will fall apart. To stop your rice overcooking in the
pot, spread it out onto a tray and it will cool down really fast. While my rice is cooling,
I'm going to get started on the fruit. Because the rice is coconut flavored, I thought I would
pair it with tropical fruits and some berries and they would work really well together.
You can get really creative with this and use any of your favorite type of fruit.
To prepare your fruit for inside of the sushi roll, you want to cut them long and kind of thick. If
you kind of think of sticks, that is what you want. You don't want slices because remember,
you have to roll this up and it all has to stick together. Then continue cutting sticks as best
you can with the rest of your fruit. I love kiwi. Look at that beautiful color. And it goes really
well with my nails. I know every fruit is a different shape and size, so just try and get
as much of a stick shape as you can. Now it's time to make our first roll. A sushi mat is a
nice to-have but it's not a must-have. So if you don't have one, don't worry about it. You can just
use cling film. Lay down your mat and lay your cling film on top a little bit bigger than the
mat so you have that room to roll. Now just take a handful of rice and start to spread it onto your
mat. What you want to do is create a nice layer of the rice. Not too thick or too thin because
remember, it's all going to be rolled up so you're going to be eating it all at once on top of
itself. A good tip is have a little bowl of water close by and you can dip your hands in it because
the rice will start to stick to your hand and it's kind of hard to get off. So keep your hands kind
of moist. If there are any holes, just cover them up with a bit of rice because you don't want that.
What you want to create is a rectangle of rice that's roughly the same thickness.
This is looking great. Now it's time to add on our fruit. For my first roll, I'm going to pair
together strawberries and kiwi. Lay your fruit two-thirds up your mat so it's not too close to
the lip and it's not too close to the center. This makes it much easier to roll. The funny thing about
filling sushi is that less is more. Okay, this is the fun part where we're going to roll it up.
When rolling your sushi, take your time. If you don't have a mat, like I said, don't worry. You
can do this with your cling film. Take your cling film and use it as a guide to roll up your roll.
Press your roll and make sure it's nice and tight together because when you cut it,
you want the fruit to be together. You don't want there to be any holes or anything.
And then one last roll. We're going to roll it over onto the seam.
Lovely. Looking good. You want to turn over the sushi and finish it with the seam on the bottom.
And there you have it. Beautiful. When I was telling you that you have to have sticky rice,
this is why because it will hold your roll together. If your rice is on the drier side,
it will fall apart and it won't be as pleasant to eat. I'm going to have to cut this roll because
I really want to see what it looks like on the inside. Wow, look at that. That is gorgeous.
When slicing a roll, make sure you use a carving knife rather than a chopping knife
because you want to make sure that you keep it all together when you're cutting.
This is so nice. The coconut and the strawberry work really well together. To make a regular sushi
roll really stand out, you can toss it in some toasted coconut for extra flavor and texture.
I put pineapple and strawberry in this one because I think it will go really well with the coconut.
It's all of those lovely tropical flavors. For our next roll, we're going to go really
big and bold and create a mango wrapper for our sushi. For this roll, you need very thin
slices of mango and I like to get those by peeling a mango with a potato peeler.
Try to get wide slices of mango. It makes it much easier to wrap the roll.
To make this roll, overlap your mango slices directly onto the cling film.
Make sure you overlap them well so they don't break apart and there's any holes.
And then just like before, lay down your rice. I'm guessing each roll probably takes around
two and a half handfuls of rice. It really depends on your hands and how hungry you are.
I'm going to fill this one with kiwi and raspberries. I think it will go really well
with the mango on the outside. The color of this roll is going to be fantastic.
I've heard from some of you that you want healthier options for dessert and I definitely
think this recipe ticks that box. Once your fruit is in there, then start rolling.
Now remember, take your time. There's no rush. Keep it nice and tight.
Then use the cling film as your guide. Look at that mango on the outside. It looks beautiful.
You can see now why I was telling you to cut it really thinly because you need to almost mold it.
If it's too thick, it will snap. Gorgeous. Look at that beautiful color. Use a good serrated knife
when slicing your sushi. Look at that. This sushi looks really good but we can't stop here because
I have lots more to show you. In addition to the lovely rolls, we're also going to make some
little sushi bites. To make our little bites, we're going to scoop up some rice. We're going
to mold it in our hands. Enough for a good, decent mouthful. Then just place some thinly
sliced fruit on top. For a lovely extra effect, slice a blackberry in half and place it on top
of your sushi and it looks like fish roe. I'm also going to make a pineapple one but you can
make so many varieties. To serve with my sushi, I made a raspberry dipping sauce and I grated
some cantaloupe to look like fresh ginger. Now you have a variety of fresh fruit sushi rolls
and with so many different rolls, it's hard to choose my favorite. So I'll have one of each.
Make sure you come back next week where I'll show you my highly requested, dairy-free,
no machine ice cream. Thank you so much for watching. Don't forget to subscribe to my
channel and I'll see you back here again next Thursday for more Bigger Bolder Baking.
