Fresh Frushi Recipes

Ever have a craving for sushi, but don’t want to prepare raw fish? With our selection of fresh fruit sushi recipes, you can enjoy sushi any time with delicious fresh fruit.

Coconut Fruit Sushi

You Will Need:

• 1 ½ cups sushi rice
• 2 cups water
• 3 tablespoon sugar
• ¼ teaspoon salt
• ¼ cup coconut shreds
• 1 cup coconut milk
• 1 ½ teaspoon vanilla extract
• A variety of fruit (pineapple, strawberry, mango, kiwi, blackberry, raspberry)

How to Prepare:

1. In a medium pot, combine the rice, water, sugar, and salt. Cook on low heat for about 20 minutes or until all the rice absorbs the water.
2. Add the coconut milk and vanilla to create a moldable mixture. If it is too runny, cook for a few minutes longer.
3. Slice your fruits into long pieces. If you are using mango, use a potato peeler to shave think slices off the mango.
4. Lay your bamboo rolling pad on your counter top and place wax paper over top. Spread the rice about ½ an inch thick over the paper into a 7”x5” rectangle.
5. Place your fruit pieces on your rice and roll carefully.
6. Coat these rolls with either mango slices or coconut as you prefer.
7. Slice each roll into 6 pieces.
8. Roll remaining rice into balls.
9. Place thin slices of kiwi or strawberries over the top of your rice balls.
10. Blend ¼ cup raspberries with ¼ cup water to make a dipping sauce.

Fruit Nigiri

You Will Need:

• 1 cup uncooked sushi rice
• ¼ cup granulated sugar
• ¼ cup light coconut milk
• ¼ teaspoon salt
• 12 thin slices of kiwi
• 12 mandarin oranges
• 6 raspberries cut in half
• Honey to use as glue (optional)

How to Prepare:

1. Rinse rice until your water runs clean. Let the rice soak in a bowl of clean water for 30 minutes. Bring 1 ¼ cups water and rice to a boil in a medium saucepan. Cover, reduce the heat, and simmer for 15 minutes or until water is almost completely absorbed. Remove from heat and let stand, covered, for 15 minutes.
2. Place rice in a large bowl. Add sugar, coconut milk, and salt, stirring gently until well combined. Cover and let stand 20 minutes.
3. Lightly coat hands with cooking spray. Divide rice mixture into 12 equal portions, shaping each into a ball. Lightly press each rice ball into an oval between your palms. Place ovals on a baking sheet lined with wax paper. Top each rice oval with one kiwi slice, one mandarin orange, and one raspberry slice. If your fruit does not stick to the rice, you can brush the tops of the rice with honey to act as a glue. Cover and chill your fruit nigiri for at least 1 hour and up to 8 hours.

Tortilla Fruit Sushi

You Will Need:

• 3 large flour tortillas (or for a completely raw version, a raw food wrap made from kale)
• 2 bananas
• 5-6 large strawberries, stems removed
• 2 tablespoons peanut or almond butter
• 2 tablespoons homemade raw strawberry jam

For the strawberry coulis:

• 1 cup quartered, hulled strawberries
• 2 tablespoons water
• 1 ½ tablespoons agave nectar
• 2 teaspoons fresh squeezed lemon juice

How to Prepare:

1. Sushi 1: Spread your peanut or almond butter followed by your jam onto one tortilla or wrap. Place one peeled banana along the side and roll up in a jellyroll style. Cover tightly with plastic wrap, twisting at the end to secure.
2. Refrigerate each sushi for 30 minutes.
3. Unwrap and slice ¾ to 1 inch thick. This should get you about 5 to 6 pieces each.

For the strawberry coulis:

1. Combine your strawberries, agave nectar, water, and lemon juice in a blender. Puree until smooth, then press through a fine mesh strainer and remove any seeds. Cover and refrigerate until it is cold. Coulis can be prepared a day ahead.
2. Garnish sushi with pieces of berries, coconut, nuts, or any other topping you like. Serve with strawberry coulis as a dipping sauce.

Cinnamon ‘Rice’ Frushi

You’ll Need:

• 2 ripened bananas
• 1 cup raw Brazil nuts
• ½ cup shredded coconut
• 1 juiced lime
• Pinch of cinnamon
• 1 nori seaweed leaf
• 1 kiwi
• 1 mango
• 2 strawberries
• 1/3 cup blackberries
• 1/3 cup raspberries

How to Prepare:

1. Blend the banana, nuts, shredded coconut, lime juice, and cinnamon in a blender until combined. Chill for 20-30 minutes to create your “rice.”
2. Remove the “rice” from the refrigerator and shape into desired shapes.
3. Cut the nori seaweed into strips and then moisten and wrap around the “rice.”
4. Slice the fruit and arrange on top of the dessert to your liking.

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