My friends Alicia, Marie, and Katie and I had a Japanese inspired tea party together this past Saturday. I made cherry scones, chocolate-dipped cherry fortune cookies with Bible verses inside which came out very sloppily but were an interesting experience to make–and they smelled really good–, asian lettuce wraps, and sesame crackers topped with cream cheese, ham (because I didn’t think people would like salmon), and cucumber rolls tied with chives, and, what probably ended up being the star, fruit sushi, which is what I’m sharing today.
Recipe from: Tea Time Magazine, March/April 2009 issue
- 3/4 c. short grain white rice
- 1 (13. oz) can coconut milk
- 6 tbsp. water
- 2 tbsp. sugar
- 1 tsp. lemon juice
- 1/8 tsp. salt
- 4 strawberries, hulled and thinly sliced
- 1/2 kiwi, peeled and thinly sliced
- 1/4 mango, peeled and thinly sliced
Heat the rice, coconut milk, water, sugar, lemon juice, and salt in a small saucepan over medium heat. When the mixture comes to a boil, cover reduce heat to low. Cook, stirring constantly, until the liquid is absorbed and the rice is sticky. Allow to cool completely.
Meanwhile, prepare the fruit and cut the mango slices into 1/2 in. wide strips. When the rice is cooled, spoon half of it onto a large sheet of plastic wrap and press into a 4″ x 8″ rectangle. Lay half of the strawberry slices in a row across the center (lengthwise), then lay half the kiwi slices on top of the strawberries. Now, grab the ends of the plastic wrap and fold one side of the rice rectangle over on top of the fruit. Roll into a log, being careful to keep the plastic wrap out of the roll. Wrap the log in the plastic wrap with the ends tucked in. Repeat with the other half of the rice, strawberries, and kiwi, then allow both logs to chill for a few hours. After this time, remove the plastic and slice into 1/2 in. thick rounds. Place the rounds on a serving tray and drape with two mango slices each. Enjoy the fruity, coconutty yumminess!