Frushi Recipe
Fresh strawberries, pineapple and cantaloupe rolled with coconut rice and sprinkled with toasted coconut
Ingredients
- 2 cups sushi rice, cooked per package directions
- 1 tablespoon cream of coconut
- 16 soy wrappers
- 16 fresh strawberries, hulled and quartered
- 1/2 cantaloupe, cut into 4 inch long by 1/4 inch wide rectangles
- 1/2 pineapple, peeled and cored, cut into 4 inch long by 1/4 inch wide rectangles
- Toasted coconut for garnish
Instructions
- Let sushi rice cool slightly, stir in cream of coconut.
- Set aside to cool to room temperature.
- Lay one soy wrapper on flat surface.
- Place about 1/4 cup sushi rice on the soy wrapper, pressing with moistened fingers to cover the whole sheet.
- Place one piece each of pineapple and cantaloupe, and four pieces of strawberry in the center of the rice covered sheet.
- Starting at one end, fold about one third of the roll up, then roll the sheet into a cylinder, keeping fruit in the middle.
- Moisten soy wrapper to seal.
- Cut into 4 equal pieces.
- Repeat with remaining ingredients.
- Garnish with toasted coconut.