Makes 24 sushi pieces.
- 3/4 cups sushi rice, rinsed 3 times
- 3/4 cups of steeped green tea (I used 1 tea bag of
Yamamotoyama’s Special Occasion Green Tea)
- 1 Tbsp honey
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1/4 cup coconut milk
- zest of 1 lime
- 24 strips of Yamamotoyama’s Soy - Wrappers, cut to be 1″ x 4″
- 1 1/2 cups of cut fruit (I used strawberries, kumquat, mango, kiwi, and blueberries)
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
In a pot or rice cooker, cook the rice with the green tea, honey, vanilla, and salt until all the liquid absorbs.
- When the rice is cooked, carefully transfer it to a large bowl while it is still hot. Add the coconut milk and lime zest, then use a rice spoon to fold the milk in until it is all absorbed. After the rice has slightly cooled, use wetted hands and a wetted Tbsp measure to create 1 Tbsp balls of the rice. Place some pressure against the rice so that the ball is tight and intact.
- Place a soy wrapper strip on a work surface. Place a rice ball at one end of a strip, then roll it up to create a piece of sushi.
- Spoon or place some cut fruit on top of the rice balls, just enough to fit inside the walls of the soy wrapper. Repeat steps 2-4 to create 24 pieces of Fruit Sushi.
- To make the Chocolate Sauce, scald the cream, then add the chocolate chips. Mix the two ingredients together until you get a smooth, glossy ganache. Serve with the Fruit Sushi and enjoy!
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